Yield: 1 big servin
|½ medium||Onion, sliced|
|4 ounces||Mushrooms (sm can sliced) reserve liquid|
|¼ pounds||Roughly of ground hamburg|
|½||Package of dry gravy mix|
|½ cup||Mushroom liquid plus water some frozen green peas|
|6 ounces||RED Zinfandel (not white)|
Dump onions, and beef into a large frying pan and cook until beef is browned. Make the mushroom liquid up to ½ cup with water, and add to the pan. Then add the mushrooms and the dry gravy powder. Cook and stir a little until it thickens some. Cover with a large cover and let sit on the magic burner, at about 180 F. Just before eating throw in a handfull of peas, for color. (I used to 'brown' the mushrooms with the hamburg, but Shirley says it was a waste of time.) Go drink the wine at the computer, watch the news, etc.. When ready to eat (My Stuff was ready at the end of the last paragraph), make a serving of instant potatoes and three slices of nice brown toast. Put the potatoes and two slices of toast on a big plate. Put about ⅔ to ¾ of My Stuff on top. Refill wine glass.
When the toast is gone, and the potatoes are about ⅔ gone, get the last slice of toast and put the rest of My Stuff on the toast, and on the potatoes to warm them up.
My Stuff can sit on the magic burner for hours if you want. It just gets better. Remember to turn off the magic burner.
Recipe By Burt Ford. U/L to cooking 09/94 2/95 5/95 Submitted By BURTON FORD On 05-23-95