Hachis parmentier (french)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Ground beef |
| 3 | tablespoons | Chopped yellow onion |
| 2 | tablespoons | Butter |
| Salt and Pepper to taste | ||
| 1 | teaspoon | Vinegar |
| 4 | pounds | Potatoes |
| 1 | cup | Milk |
Directions
Hachis Parmentier - Beef and Potato Casserole Melt 1 Tbsp. of the butter in a pan without browning it, and add finely chopped onions, cooking until limp and transparent. Add the beef, salt, pepper and vinegar. Cook the beef until medium-rare.
Butter a casserole dish that can be placed in the oven. Spread beef in casserole and cover with the potato puree (recipe follows). Dot the top of the potatoes with chunks of butter and broil until brown, approximately 10 minutes.
Puree of Potato:
Place peeled potatoes in cold, salted water, bring to a boil and cook 20 minutes. Drain and mash the potatoes while potatoes are hot. Add butter and milk and mix well.
Compliments of Lucky Discount Supermarkets, Canoga Park, CA. 1982.
Typed for you by Marjorie Scofield 4/16/95 Recipe By : Le Cordon Bleu Cooking School of Paris, France From: Marjorie Scofield Date: 04-28-95 (160) Fido: Recipes