Hamburger Gravy and Mashed Potatoes
Gravy:
1 lb ground beef
2 teaspoons Montreal Steak Seasoning
4 cups water
5 teaspoons beef bouillon, granules
2 packets brown gravy mix
6 tablespoons cornstarch
4 cups beef stock
Mashed Potatoes:
5-6 pounds russet potatoes
1 stick butter, softened
1/2-1 cup cream or milk
salt and pepper to taste
Peel and chop up the potatoes, add them to a pot and cover them with water by about 1 inch. Bring to a boil and boil for 20-25 minutes or until potatoes are very soft. Drain in a colander and transfer drained potatoes to a stand mixer. Add the softened stick of butter, and some of the cream or milk. Whip with whisk attachment, adding milk to make a nice fluffy consistency. Add salt and pepper to taste.
Meanwhile, brown ground beef in a pot, breaking up with a spoon or spatula as it cooks. Add 2 teaspoon of Montreal Steak seasoning as it cooks (or if you don't have that you can use salt, pepper, and garlic powder). Meanwhile in a mixing bowl whisk together: 4 cups cold water, beef bouillon granules, 2 packets of brown gravy mix, and 6 tablespoons of cornstarch. Once the beef is browned add the water/brown gravy mixture in the mixing bowl to the pot. Add the 4 cups of beef stock. Bring to a boil, stirring, and let boil until gravy is thickened. Turn down heat and simmer, stirring for about 5 minutes. Serve over mashed potatoes.
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