I created this dish when I was craving Cottage Pie but didn’t want to mess around with potatoes. The best part about this recipe is its simplicity. With just a handful of ingredients, you can whip up a delicious meal that’s guaranteed to please even the pickiest eaters. And since it all comes together in one skillet, cleanup is a breeze – no need to spend hours scrubbing pots and pans afterward.
Step By Step Instructions
Tenderize the Meat: In a small bowl, dissolve ½ teaspoon of baking soda in 1 tablespoon of water to tenderize the ground beef. Mix this solution with the ground beef until it’s evenly distributed. Set aside while you prep the rest of the ingredients for the dish. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator. Cooking the Ground Beef: Heat 1 tablespoon of oil (15 ml) in a large skillet over medium heat. Add 1 lb ground beef (454 g), sprinkle it with ½ teaspoon of salt (3 g), and cook until it browns, about 5-7 minutes, using a spoon to break it apart. After it’s browned, remove the beef from the skillet and set it aside. Sautéing the Vegetables: Using the same skillet, add the chopped onion (110 g), 2 dice celery stalks (100 g), 2 sliced carrots (180 g) and 8 ounces of sliced cremini mushrooms (226 g). Sauté them for about 5-7 minutes until they soften. Creating a Thicker Sauce: Sprinkle 3 tablespoons of all-purpose flour (24 g) over the cooked vegetables and stir well. Cook for an additional 2-3 minutes to eliminate the raw flour taste. Gradually pour in 2 cups of beef stock (500 ml), stirring constantly to prevent clumps. Add 1 cup of rinsed and drained white rice (185 g), the browned beef, 1 tablespoon of Worcestershire sauce (15 ml), and a handful of chopped parsley in the skillet. Simmering: Bring the mixture to a boil, then reduce the heat and simmer covered for 15 to 20 minutes or until the rice is tender. If necessary, add additional beef stock or water from time to time. Serving: Once the rice is cooked and the mixture is heated through, remove it from the heat. Allow the hamburger and rice to rest for a few minutes before serving. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, optionally garnished with additional chopped parsley.
