Thursday, July 8, 2010

Hamburger Gravy Over Rice

It is unbelievable that a leftover hamburger patty crumbled up in a mixture of condensed cream of mushroom soup and 1/2 cup (or can) of milk can make a delicious meal seemingly out of thin air! (You can use more ground beef if you have it).  Mix these three items over medium heat to the point of boiling and then pour over the rice (2 cups cooked rice).  This actually feeds our family of five adults.  The meal can be supplemented with a salad or other fruit &/or veggies.  

This type of recipe works well with rotating my food storage.  If you are using fresh ground beef for this recipe (1/2 lb. ought to do it), adding a little chopped onion and celery while cooking the ground beef gives it a really good flavor.  Some shredded cheese on top is yummy.  I used a blend of brown and white rice.  I'm trying to get my family (and myself) used to the taste of brown rice since it's so much healthier.

I actually ran out of condensed cream of mushroom soup and decided to try Our Best Bites' easy homemade version of condensed cream of chicken soup (most of these soups are interchangeable).  It works just as well!  The recipe made enough to make Hamburger Gravy Over Rice and Quick Creamed Chicken and Rice.

homemade cream of chicken soup
Homemade Cream of Chicken Soup
1-1/2 c. chicken broth (I follow Wyler's chicken flavor with herbs and spices instant bouillon as directed on the label)
1/2 t. poultry seasoning (click for a recipe)
1/2 t. onion powder (or fresh diced--boil w/broth for a few minutes)
1/2 t. garlic powder (or fresh minced--boil w/broth for a few minutes)
1/8 t. black pepper
1/4 t. salt
1/4 t. parsley
dash of paprika
1-1/2 c. milk, divided
3/4 c. flour
In medium-sized saucepan, bring chicken broth, seasonings, and 1/2 c. of the milk to a boil.  In a bowl, whisk together the remaining 1 cup of milk and flour.  Add to boiling mixture and continue whisking briskly until mixture boils and thickens.  (Recipe originates at  she uses the broth from her oven-roasted chicken.  She says to, "Refrigerate broth and then take fat off the top.  If you're using chicken bouillon + water for your broth, you may want to add a little extra seasonings, such as lemon pepper, extra garlic, or seasoned salt, since my broth normally has bits of those in it.  You can also add bits of chicken, but if you have good rich chicken broth, you probably won't need any chicken in it.").

For instructions on rice, see post for Quick Creamed Chicken and Rice.

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