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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