Hamburger Supper
I have fond memories of this meal-in-one from my childhood. The flavor was always a hit, and we rarely had any leftovers. To switch things up, I sometimes make a cheese sauce using American cheese and milk instead of sprinkling it with cheddar.
I have fond memories of this meal-in-one from my childhood. The flavor was always a hit, and we rarely had any leftovers. To switch things up, I sometimes make a cheese sauce using American cheese and milk instead of sprinkling it with cheddar.
- Carbohydrate 26.5195769831731 g
- Cholesterol 112.0607029 mg
- Fat 28.8376897163462 g
- Fiber 3.19840931310103 g
- Protein 32.5826462010385 g
- Saturated Fat 13.8148942454731 g
- Serving Size 1 1 (390g)
- Sodium 1168.62113047308 mg
- Sugar 23.321167670072 g
- Trans Fat 3.24151413732115 g
- Calories 499 calories
Step-by-step
- In a large skillet, cook beef over medium heat until no longer pink; drain.
- Stir in the water, poultry seasoning and pepper.
- Bring to a boil.
- Stir in gravy mix.
- Cook and stir for 2 minutes or until slightly thickened.
- Arrange the onion, carrot and potatoes over beef.
- Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
- Sprinkle with cheese.
- Cover and cook 3-5 minutes longer or until cheese is melted.
Slicing root vegetables to a uniform thickness of one-quarter inch ensures that carrots and potatoes soften concurrently during the covered simmer. Mid-century American skillet suppers like this one emerged from economic necessity and the widespread availability of commercial convenience products such as packet gravy mixes. Brown gravy mix typically relies on a base of cornstarch and hydrolyzed proteins, thickening reliably when boiled for precisely two minutes to eliminate raw starch flavors. Ground beef with an eighty-twenty lean-to-fat ratio provides enough rendering to brown effectively over medium heat without requiring added cooking oil, though excess grease must be drained before liquids are introduced. Layering unparcooked root vegetables directly over the simmering meat sauce allows them to steam in the flavored broth, absorbing savory notes as the moisture reduces. Storing leftovers in an airtight glass container for up to three days works well, though dairy cheese tends to separate upon reheating, making a low-power microwave setting or a covered oven warm preferable for maintaining texture.
