Kicked up Creamed Beef

Tonight I went old school… very old school. This throwback meal is from my childhood and I will readily admit it was not a favorite – until I was able to enjoy mine with rice instead of toast (shingles). I never was a fan of ‘wet bread’ (and still am not) so the proverbial S.O.S. was a stomach churner until rice entered the picture. Once I paired it with rice… well, the game changed and this dish became one I make on a moment’s notice when I can’t think of anything else. This version of the recipe is augmented with sauteed chopped mushrooms and ground lamb. It is slightly involved, but you will see it comes together quickly and easily. Served over toast, noodles, potatoes, or rice, this dish satisfies a healthy hunger both in the belly and in the soul. Let’s get cooking and enjoy this re-imagined childhood dish twisted for adult tastes!

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Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 1

Ingredients

6 oz ground beef, ground pork, ground lamb or a mix of the above.
I use ½ ground beef and ½ ground lamb
2 oz crimini mushrooms, roughly chopped
½ shallot, diced (approximately 2 tbsp)
2 garlic cloves, minced
salt
freshly ground black pepper
1 tsp dried thyme
1 tsp sweet paprika
½ cup cream
½ cup beef stock
¼ cup dry sherry
1 tbsp olive oil
½ tsp baking soda
1 tbsp butter
1 tbsp flour

Instructions

Heat the olive oil in a medium saucepan over Medium heat.
Add the ground meat, sprinkle with baking soda and brown until no longer pink, approximately 5 minutes.
Add some salt and few grinds of black pepper near the end of the browning.
Using a slotted spoon, remove the ground meat to a clean bowl, reserving the fat in the saucepan.
Return the saucepan to the heat and add the mushrooms.
Cook the mushrooms until nicely brown, approximately 3 - 4 minutes.
Add a little salt and a few grinds of black pepper while the mushrooms cook.
Remove the mushrooms using a slotted spoon to the bowl with the meat.
Return the saucepan and reserved fat to the heat and add the shallots.
Cook the shallots until translucent and the edges are slightly brown.
Add the garlic and cook until fragrant, approximately 1 minute, then remove to the bowl.
Return the pan to the heat and add the butter.
As the butter is melting, add the flour and whisk to combine.
Cook the flour/butter, stirring constantly until it is medium tan, approximately 3 minutes.
Add the beef stock, cream and sherry, whisking to combine.
Be careful as the mixture may foam over if not stirred constantly.
Bring the sauce/gravy to a solid simmer and stir in the thyme and paprika.
When the spices are well combined, add the meat, mushrooms, and shallot/garlic mixture to the sauce/gravy.
Reduce the heat to Medium-low and simmer for at least 5 minutes to reheat the meat and meld the flavors, stirring occasionally.
Taste and adjust with salt and pepper as needed.
Serve over toast, biscuits, potatoes, noodles, or rice.

Notes

This dish is versatile as you can twist the flavors to your desire.
Substitutions include:
- coriander, cumin and tumeric for a Middle Eastern flair
- chili powder, oregano, and cumin for a Latin pop
- summer savory or marjoram for robust earthy flavors, etc.
Also, you can add frozen peas, peas and carrots, or green beans to make a casserole from this dish.

Heat the olive oil in a medium saucepan over Medium heat. Add the ground meat, sprinkle with baking soda and brown until no longer pink, approximately 5 minutes.

Add some salt and few grinds of black pepper near the end of the browning. Using a slotted spoon, remove the ground meat to a clean bowl, reserving the fat in the saucepan.

Return the saucepan to the heat and add the mushrooms. Cook the mushrooms until nicely brown, approximately 3 – 4 minutes.

Add a little salt and a few grinds of black pepper while the mushrooms cook. Remove the mushrooms using a slotted spoon to the bowl with the meat.

Return the saucepan and reserved fat to the heat and add the shallots.

Return the saucepan and reserved fat to the heat and add the shallots. Cook the shallots until translucent and the edges are slightly brown. Add the garlic and cook until fragrant, approximately 1 minute, then remove to the bowl.

Return the pan to the heat and add the butter. As the butter is melting, add the flour and whisk to combine.

Cook the flour/butter, stirring constantly until it is medium tan, approximately 3 minutes.

Add the beef stock, cream and sherry, whisking to combine. Be careful as the mixture may foam over if not stirred constantly. Bring the sauce/gravy to a solid simmer and stir in the thyme and paprika.

When the spices are well combined, add the meat, mushrooms, and shallot/garlic mixture to the sauce/gravy. Reduce the heat to Medium-low and simmer for at least 5 minutes to reheat the meat and meld the flavors, stirring occasionally.