Hamburger Supper
My mother-in-law shared this recipe with me when my husband and I were first married. Over the past 50 years, I have relied on this meal-in-one more times than I can count.
My mother-in-law shared this recipe with me when my husband and I were first married. Over the past 50 years, I have relied on this meal-in-one more times than I can count.
- Carbohydrate 39.6761578154664 g
- Cholesterol 77.1107029 mg
- Fat 17.8063316643128 g
- Fiber 7.82026642489312 g
- Protein 28.155878227141 g
- Saturated Fat 6.80796617603749 g
- Serving Size 1 1 (495g)
- Sodium 1033.70130887588 mg
- Sugar 31.8558913905733 g
- Trans Fat 2.64003938774432 g
- Calories 423 calories
Step-by-step
- Shape beef into four patties.
- In a skillet, cook patties over medium heat until no longer pink.
- Transfer to a 3-qt. slow cooker.
- Add water to skillet and stir to loosen browned bits from pan.
- Pour into slow cooker.
- Add the remaining ingredients.
- Cover and cook on low for 4-6 hours or until potatoes are tender.
Many home cooks make the mistake of adding ground beef directly to a slow cooker without browning it first, missing out on crucial Maillard reactions that build deep savory notes. Searing the patties beforehand develops complex flavor compounds on the meat and creates fond in the pan, which you then release with hot water to enrich the braising liquid.
- Deglaze the skillet thoroughly while the water is still hot to capture every bit of caramelized protein.
- Dice the potatoes into uniform three-quarter-inch cubes to ensure they soften evenly during the four to six hours of low-heat simmering.
- Freeze this dish in an airtight container for up to three months before cooking, or assemble the fully cooked meal and freeze it for up to two months.
- Thaw frozen preparations completely in the refrigerator for twenty-four hours prior to reheating on the stovetop over medium-low heat until steaming.
- Substitute the canned peas and carrots with one and one-half cups of frozen mixed vegetables if you prefer a crisper texture in the final vegetable blend.
Properly managing the moisture balance ensures the diced potatoes turn tender without dissolving into the broth. Adjusting the vegetable components allows simple customization while maintaining the fundamental cooking ratios of meat to starch.
