Hamburger Potato Carrot Hotdish is a hearty stew with a milk gravy base. So tasty and filling.
Hamburger Potato Carrot Hotdish
Hi. It's Lois in the kitchen at Recipe Idea Shop, talking about Hamburger Potato Carrot Hotdish. Since it has turned colder here in Virginia, and Thanksgiving is behind us, I say it's time for some comfort food from my childhood! The name, like many of the concoctions my mother made, does not have a creative name. Mom always named her recipes simply by the names of the foods included.
This recipe was always a favorite of mine as a child, and my children liked it too. It is a thick stew that is best served in a bowl. I have taken it to potluck dinners, and everyone always likes it. My mom made it with canned potatoes and canned carrots, but I like it better when these ingredients are cooked fresh. I prefer my carrots cooked a bit crisp, not mushy the way canned carrots can be. It has a milk gravy base and is OH! So tasty.
Hamburger Potato Carrot Hotdish is high in fat due to the hamburger and milk fat. Of course, you can lower the fat content by using ground turkey and low-fat milk. It pairs nicely with a Green Salad and a piece of fruit, which would likely entice you to eat a smaller amount of Hamburger Potato Carrot Hotdish, saving you some calories and reducing the fat, too. The serving size listed is about 1-½ cups.
A Nice Dutch Oven Comes in Handy
Hamburger, Potato, Carrot Hotdish Recipe
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 1 pound ground beef (lean is best; you can use ground turkey if preferred)
- 6 carrots (peeled and sliced in rounds)
- 4 medium potatoes (cut in small chunks or thin slices, your preference)
- 1 cup of frozen peas (optional)
- 2 tablespoons butter
- 2-3 cups milk
- ¼ cup flour
- salt and pepper to taste (I use about 1 teaspoon of salt and ¼ to ½ teaspoon of pepper)
- Steam the potatoes and carrots until crisp-tender.
- Set aside.
- In a Dutch oven sauté the onion in the olive (or canola) oil until the onions are transparent.
- Add the hamburger and continue cooking until the meat is brown all the way through.
- Using a slotted spoon, remove the hamburger/onion combination to a separate bowl.
- Dispose of the meat drippings (or use them instead of the butter in the next step).
- Add the butter to the Dutch oven (no need to clean the pan first) and melt it over medium heat.
- Stir in the flour, making a roux.
- Slowly add the milk until the flour/butter mixture is dissolved.
- Continue cooking until the milk thickens to about the consistency of gravy. (If it gets lumpy, simply strain it through a mesh sieve to remove the lumps and return the sauce to the pan.)
- Add the cooked hamburger, onion, carrots, peas (if using) and potatoes.
- Season with salt and pepper to taste.
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