Hamburger and Carrot Medley
My wife and I used to make this when we were first married over 37 years ago. It was cheap and easy to prepare. It tasted good then and still does.
My wife and I used to make this when we were first married over 37 years ago. It was cheap and easy to prepare. It tasted good then and still does.
- Carbohydrate 125.929618749998 g
- Cholesterol 177.630992908533 mg
- Fat 73.508322288598 g
- Fiber 15.9440002799034 g
- Protein 50.1316027143012 g
- Saturated Fat 25.1848717145732 g
- Serving Size 1 1 Serving (1146g)
- Sodium 429.904693928208 mg
- Sugar 109.985618470094 g
- Trans Fat 15.1602030259519 g
- Calories 1360 calories
Step-by-step
- Peel potatoes cut in half and place in pot of boiling water.
- When soft (approx. 20 minutes) drain and mash.
- Add butter and a little milk while mashing.
- While potatoes are cooking saute onion and garlic in the olive oil.
- When onions are tender add the water to the pan and the ground beef.
- Break up ground beef as it cooks.
- Once ground beef is broken up add the carrot medallions and the worcestershire sauce.
- Cook until carrots are tender adding water if necessary to avoid drying up.
- Once carrots and ground beef are cooked continue cooking until the water is nearly gone then mix the corn starch with 1/2 glass of cold water.
- Mix this slowly into beef mixture to make a gravy.
- To serve pour beef and carrot mixture over potatoes.
Building Flavor Through Starch Conversion
Ground beef mixtures containing root vegetables undergo chemical changes when chilled overnight. Starches from the potatoes and thickening agents retrograde during refrigeration, which significantly tightens the sauce by morning. Reheating this dish requires adding two tablespoons of water per serving to loosen the gravy before applying direct heat. Medium-low heat prevents the dairy fats in the mashed potatoes from breaking down and separating prematurely.
Texture Management Across Temperatures
Carrots sliced into medallions retain structural integrity differently than grated produce, maintaining a firm bite even after prolonged simmering. Fresh garlic releases harsher allicin compounds than aged bulbs, meaning minced cloves cooked immediately yield sharper pungency than preserved alternatives. Sautéing onions in olive oil until translucent at 300 degrees Fahrenheit develops natural sweetness without burning the botanical sugars.
Storage Parameters and Food Safety
Container selection dictates the cooling rate of dense meat and potato combinations. Glass storage dishes prevent flavor migration better than plastic alternatives when holding seasoned ground beef for up to 72 hours. Dividing the warm mixture into shallow two-inch pans drops the internal temperature below 40 degrees Fahrenheit within the mandated four-hour food safety window.
