Tonight's dinner - ground beef and potatoes

[George K]

I came across this on YouTube. There is no recipe, and it's in German. Nevertheless, it looked intriguing so I thought I'd give it a try.

Link to video

1 tbsp Pork lard (or any oil you prefer)
1 pound / 450g lean ground beef
1 Onion
2 garlic cloves
1 cup / 240 ml heavy cream or milk
1 tsp thyme
1 tsp Sage
Salt, Black pepper
2 Handfuls Spinach (optional)
2 tsp Worcestershire sauce
7-9 Mushrooms
4 Potatoes
4 ounces / 115g Gruyère cheese

The instructions:

1. Brown Ground Beef and set on one half of skillet
2. Add sliced onion
3. Sprinkle 1 ts sage
4. Mix together
5. Add 2 cloves garlic - minced stir
6. Add 2 tsp Worcestershire stir
7. Add sliced mushrooms stir
8. Add spincach until wilted - remove from heat
9. Slice potato into ¼ inch slices and layer on top
10. Salt and pepper
11. Sprinkle with 1 tsp thyme
    12 Cover with shredded gruyere
12. Add rest of potato
13. Add 1 cup heavy cream
14. Sprinkle with remaining gruyere
15. Cover with aluminum foil
    17_ Bake 75 minutes at 350 degrees
16. Uncover and bake an additional 10 min or until potatoes are golden brown.

My efforts:

So, I had some issues.

I wanted the potatoes to get nice and browned, so I kept the dish in the oven longer than the recommended 15 minutes. I kept checking it, every 15 minutes until they looked OK.

On taking the dish out of the oven, the mead had burned onto the bottom of the skillet and it was ... crispy. Not inedible, but not what I wanted.

Mrs. George, nevertheless, approved (!).

So, next time, how do I get a nice crispy browned potato without cooking the hell out of the meat and leaving a charred mess on the bottom my my cast iron?

[LuFins Dad]

@George-K said in Tonight's dinner - ground beef and potatoes:

I came across this on YouTube. There is no recipe, and it's in German. Nevertheless, it looked intriguing so I thought I'd give it a try.

Link to video

1 tbsp Pork lard (or any oil you prefer)
1 pound / 450g lean ground beef
1 Onion
2 garlic cloves
1 cup / 240 ml heavy cream or milk
1 tsp thyme
1 tsp Sage
Salt, Black pepper
2 Handfuls Spinach (optional)
2 tsp Worcestershire sauce
7-9 Mushrooms
4 Potatoes
4 ounces / 115g Gruyère cheese

The instructions:

1. Brown Ground Beef and set on one half of skillet
2. Add sliced onion
3. Sprinkle 1 ts sage
4. Mix together
5. Add 2 cloves garlic - minced stir
6. Add 2 tsp Worcestershire stir
7. Add sliced mushrooms stir
8. Add spincach until wilted - remove from heat
9. Slice potato into ¼ inch slices and layer on top
10. Salt and pepper
11. Sprinkle with 1 tsp thyme
    12 Cover with shredded gruyere
12. Add rest of potato
13. Add 1 cup heavy cream
14. Sprinkle with remaining gruyere
15. Cover with aluminum foil
    17_ Bake 75 minutes at 350 degrees
16. Uncover and bake an additional 10 min or until potatoes are golden brown.

My efforts:

So, I had some issues.

I wanted the potatoes to get nice and browned, so I kept the dish in the oven longer than the recommended 15 minutes. I kept checking it, every 15 minutes until they looked OK.

On taking the dish out of the oven, the mead had burned onto the bottom of the skillet and it was ... crispy. Not inedible, but not what I wanted.

Mrs. George, nevertheless, approved (!).

So, next time, how do I get a nice crispy browned potato without cooking the hell out of the meat and leaving a charred mess on the bottom my my cast iron?

Slice the potato then nuke them in the microwave for a couple of minutes. Then add.

[George K]

@LuFins-Dad said in Tonight's dinner - ground beef and potatoes:

Slice the potato then nuke them in the microwave for a couple of minutes. Then add.

The potatoes were cooked thru just fine after an hour. Mrs. George just wanted a bit of "crispy crust" on top.

Perhaps under the broiler for 5 minutes or so?

[Jolly]

I think you're right.

Mik?

[George K]

Yeah, the broiler might do well with the shredded gruyere as well.

I was shocked at Mrs. George's reaction. When I told her what I was making, I got the JD Vance look.

[jon-nyc]

I’d probably boil them for a bit first. Nuking may well be fine, but I’ve not tried it, so I’d boil them.

[Mik]

Yep. Boil them first then put them into a colander and shake them to scuff up the surfaces.

[Jolly]

Parboiled or completely cooked?

[Mik]

About 15 minutes.