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The New Coffee Room

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  3. Tonight's dinner - ground beef and potatoes

Tonight's dinner - ground beef and potatoes

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  • George KG Offline
    George KG Offline
    George K
    wrote on last edited by
    #1

    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:

    IMG_4482.jpeg

    IMG_4483.jpeg

    IMG_4484.jpeg

    IMG_4485.jpeg

    IMG_4486.jpeg

    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?

    "Now look here, you Baltic gas passer... " - Mik, 6/14/08

    The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

    LuFins DadL 1 Reply Last reply
    • George KG 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:

      IMG_4482.jpeg

      IMG_4483.jpeg

      IMG_4484.jpeg

      IMG_4485.jpeg

      IMG_4486.jpeg

      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 DadL Offline
      LuFins DadL Offline
      LuFins Dad
      wrote on last edited by
      #2

      @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:

      IMG_4482.jpeg

      IMG_4483.jpeg

      IMG_4484.jpeg

      IMG_4485.jpeg

      IMG_4486.jpeg

      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.

      The Brad

      George KG 1 Reply Last reply
      • LuFins DadL 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:

        IMG_4482.jpeg

        IMG_4483.jpeg

        IMG_4484.jpeg

        IMG_4485.jpeg

        IMG_4486.jpeg

        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 KG Offline
        George KG Offline
        George K
        wrote on last edited by
        #3

        @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?

        "Now look here, you Baltic gas passer... " - Mik, 6/14/08

        The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

        1 Reply Last reply
        • JollyJ Offline
          JollyJ Offline
          Jolly
          wrote on last edited by
          #4

          I think you're right.

          Mik?

          “Cry havoc and let slip the DOGE of war!”

          Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

          1 Reply Last reply
          • George KG Offline
            George KG Offline
            George K
            wrote on last edited by
            #5

            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.

            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

            1 Reply Last reply
            • jon-nycJ Offline
              jon-nycJ Offline
              jon-nyc
              wrote on last edited by
              #6

              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.

              Only non-witches get due process.

              • Cotton Mather, Salem Massachusetts, 1692
              1 Reply Last reply
              • MikM Offline
                MikM Offline
                Mik
                wrote on last edited by
                #7

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

                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                1 Reply Last reply
                • JollyJ Offline
                  JollyJ Offline
                  Jolly
                  wrote on last edited by
                  #8

                  Parboiled or completely cooked?

                  “Cry havoc and let slip the DOGE of war!”

                  Those who cheered as J-6 American prisoners were locked in solitary for 18 months without trial, now suddenly fight tooth and nail for foreign terrorists’ "due process". — Buck Sexton

                  1 Reply Last reply
                  • MikM Offline
                    MikM Offline
                    Mik
                    wrote on last edited by
                    #9

                    About 15 minutes.

                    “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                    1 Reply Last reply
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