• Back 2 Skool Dinners - 29

    From Dave Drum@1:3634/12 to All on Fri Sep 13 13:02:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Hamburger Helper
    Categories: Pork, Beef, Dairy, Cheese, Pasta
    Yield: 4 Servings

    1/4 c Oil
    1 lg Yellow onion; diced 1/2"
    Salt & black pepper
    3 cl Garlic; minced
    5 sl Uncooked smoked bacon; fine
    - chopped
    1 lb Ground beef
    1 c Dry white wine
    3 c Chicken stock or water
    3/4 c Heavy cream
    1/4 c (to 1/3 c) hot sauce
    2 ts Hot smoked paprika
    1 Bay leaf
    8 oz Elbow pasta
    5 sl American cheese; in sm
    - pieces
    1 1/2 c Grated Cheddar
    1/2 c Fine chopped chives

    Heat a large (12") sauté pan or Dutch oven over
    medium-low heat, and add oil and onion; season lightly
    with salt and pepper. (The hot sauce added in Step 6
    will add a lot of flavor, so be careful not to
    overseason here.) Let cook until the onions turn light
    beige in color and begin to caramelize, 20 to 25
    minutes.

    Add garlic, and cook until fragrant and starting to
    brown ever so slightly, about 2 minutes.

    Increase heat to medium-high and add bacon and ground
    beef, using the back of a large spoon to break up the
    meat into smaller pieces. Continue to cook until the
    liquid has mostly evaporated and the meat starts to sear
    and develop a crust on the bottom of the pan, 12 to 15
    minutes.

    Remove pan from the heat and carefully drain off most of
    the fat, leaving a little in the pan to keep the meat
    moist.

    Return pan to the medium-high heat and add white wine,
    allowing it to reduce until the mixture is almost dry,
    about 10 minutes.

    Add the chicken stock, heavy cream, hot sauce, paprika
    and bay leaf to the pan. Mix until combined and bring to
    a boil over medium-high.

    Once the mixture is boiling, add the pasta and cook
    until al dente, stirring often, about 9 minutes.

    Reduce the heat to low and stir in both types of cheese,
    stirring until completely melted and sauce is thickened.

    Remove the pan from heat, stir in chives and season to
    taste with salt and pepper. Serve immediately.

    By Priya Krishna

    Yield: 4 servings

    RECIPE FROM: https://cooking.nytimes.com

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