Arroz con cerdo y verduras | Con caldo de ave casero
Arroz con cerdo y verduras | Con caldo de ave casero
I made it SUPER thick this time around. Lemme know how you make it! Since half the people on my Instagram I’ve known forever. Also yes, that is my favorite sweater.
#recipes #champurrado #hotchocolate #holidayseason #holidayfood #tiktokfood #christmas #mexicanhotchocolate #mexican #mexicanrecipes
1st December 2020
Bangsar village mall
Corn and rutabaga soup / Soupe de maïs et de rutabaga
Does anyone know if a cinnamon roll recipe can be made with brown sugar instead of cinnamon? Do any changed need to be made to the recipe? I’m allergic to cinnamon but im craving the roll shape.
Hamburger Steak and Gravy
There is one thing I make a lot, and when I say a lot, I mean, if you ask me what I can make you on the fly, my answer will be Hamburger steak and gravy. This is such a simple, comfort dish. But the flavors that it will offer are amazing. If you are just getting into home cooking, this is one recipe I would full-heartedly suggest you master. Learning these easy, but filling recipes will help you waiver from wanting to eat fast food because, with little effort, you will have something delicious to make and enough to feed a family for dinner.
Today, hamburger steak is widely made in the south. There is not one southern home cooking restaurant that I have been to, where hamburger steak, with gravy, and white rice are not on the menu. The dish, however, is of German descent, brought over to America’s around the 19th century, commonly known as Hamburg Steak and Gravy. Hamburger gets its name from the city in Germany known as the city of Hamburg, which makes a lot of sense, in the 19th-century hamburger meat was more of a shopped meat constancy versus the ground beef we have today.
Are you probably wondering it is this just Salisbury Steak? Not; excuse the southerner in me, but they are different. Hamburger steaks are hamburger patties, cooked in gravy, and served over rice. While the Salisbury steak is an American dish deriving from the hamburger steak with some tweaks done to it over the years, while they are both perfect, I always lean more towards hamburger steak instead.
One of the fantastic things about hamburger steak is that there is room for creativity. One of my closest friends and I are working on a vegan version of this dish as well. Among that, you can also use ground turkey, or ground chicken, in a chicken-based gravy. You can serve this over rice, or sometimes might be more inclined to serve it over creamy mashed potatoes, either way, is delicious. You can pair this dish with many sides as well whether you want sautéed spinach, black eye peas, lima beans, or just a side salad. It’s a star dish, that can share the stage with many accompanying guest stars.
I think know a great time to get into starting up this recipe. So without further ado, direct your attention below.
1 LB ground beef
Seasoning / Herbs
½ TBS onion powder
½ TBS garlic powder
½ TBS minced garlic
½ TBS smoked paprika
Generous pinch of Harrisa Chili powder ( or Cayenne pepper )
Fresh Parsley finely chopped
Salt and pepper to taste
1 medium onion minced and then divided.
Liquid / oils
Olive oil for your pan
2 cups rich beef stock
Roughly 1/3 all purpose flour for the gravy
Two cups white rice
How To Prepare
Now I am a big believer on the term Misen En Place, which means everything prepared. So before I start cooking, I always like to gather all my ingredients and pre-measure them out. This saves a lot of panics looking for your ingredients while you have an oven top with cookings food on there.
So the first thing is first to mince up that onion and garlic so it will be ready. Then measure out all of your spices and put your ground beef into a bowl so you can combine them into your ground beef. Adding only half of the minced onion.
Next, you will want to start to form some hamburger patties, so you’re going to get your hands dirty. But you’ll get an equally lovely set of hamburger patties, so give and take that’s what life is about.
Take a frying pan, and drizzle some olive oil in there, I usually would not put oils in with ground beef, but we want this extra fast for when we make the gravy, its better than adding in butter later. Heat your pan on a low, medium heat and let them fry up until they are nice and browned.
Once your hamburgers are all cooked up, you should have a beautiful mess of oil and beef drippings in your pan. This is what i called food gold. This is going to be loads of flavor that will become relevant in your gravy.
At this point, we want to kill the heat entirely. Let the pan cool down a second. And we are going to start adding in the flour little by little. Until we get a nice thick paste consistency. What I like to do is, add a little of the flour at a time, stir, and add some more until the paste is formed. You might, or might not use the entire flour, I state roughly for wiggle room. I would highly advise against dumping all of the flour into the pan.
Once you get your paste, go ahead and dump the rest of the onions inside the pan.
Now we are going to turn the heat back on, at low heat, and start adding in a little of the rich beef broth at a time. Using a whisk, slowly stir the broth into the paste until it becomes thick, like gravy. For this I used just a little more than 2 cups, it might differ for you gravy is not always exact.
Now that we have this beautiful gravy let’s toss our hamburgers back in here and let them simmer for just a while. About 5 minutes or so, make sure your fire is not too high, so you do not burn your gravy.
With this final step, all of our hard work is done. It is now time to plate up and EAT. Serve over rice and garnish with parsley, and let your taste buds congratulate you. Because this is a meal, everyone will be licking the plate clean for.
See below for more step by step instructions for reference for procedures above.
Do any marvelous beings have cool tea recipes for me? Cause I would like to try making new tea :)
can yall like/rb this if you post recipes/cooking tips/ baking/ etc. tryna learn more