GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

As I have written several times in my posts, I am getting lazier and lazier. And the other day I was in no mood to cook dinner. I’m currently recovering from cataract surgery, and it hasn’t gone as easily as predicted. Oh, not to worry. My eyes will eventually be just fine. They are just taking their own sweet time to stop being swollen. My eye doctor isn’t really concerned. (Of course he isn’t! They’re not his eyes!) But I trust him, and he is keeping a close eye (so to speak) on my progress.

But in the meantime, my “condition” is enough to keep me less than energetic when it comes to spending time in the kitchen. Or any other room besides my bedroom, for that matter. But I am getting better and I’m positive my energy will return after I stop feeling sorry for myself. But while I get my equilibrium back, I’m not terribly interested in trying new and amazing ways to tantalize our taste buds.

But dinner still must happen. So, with that in mind, I came up with the recipes you find below.

All three are easy to prepare, relatively inexpensive to make, and highly flavorful. And honestly, I have been making a variation of every one of these dishes for decades now. So, it was very easy for me to prepare this dinner combination.

After dinner, and I realized how yummy every part of our dinner had been, I decided I better pass the recipes along to you. Even if at most you would call them elementary efforts.  

None the less, below you will find three recipes that, as described above, would never be considered haute cuisine, but are perfect for a cold, fall repast. And I think everyone in your family would find this comfort food meal very tasty.

Well, that’s it for today. We are off to enjoy Village Theater’s production of Camelot this evening in Everett. This has turned out to be a week of cultural events. Last Sunday – ACT theaters Sunday matinee production of Mr. Loman is Leaving. (Fantastic BTW). Tonight – Camelot. And this Sunday, we will be attending a ballet at McCaw Hall in Seattle. And no, we don’t always have weeks like this. But when they do happen, it’s like being on holiday.

In between caring for my eyes and attending cultural events, I have also managed to get in a bit of reading. I just finished reading Castle Skull by author John Dickson Carr. What a romp! The story is set in a castle on the Rhine River that happens to look like a skull from afar. Three inexplicable murders lead world-famous sleuth Bencolin into a strange case of twisted revenge. And to make things really fun, the characters include a fascinating list of suspects: a mad duchess, an actor with a Hamlet complex, a virtuoso who likes to play his violin in the dark, a glamorous young lady who paints in the modern manner, a dynamic Belgian financier and his beautiful, weak-willed wife, and a newspaperman whose job is to report on Europe’s haunted castles. Would I classify this work of fiction as a tour de force? Heck no! Is it a fun read? Absolutely!

And for maybe the last time before the 5th of November, please vote. If you have already voted – our nation thanks you. If you haven’t voted yet, get off your duff and do your civic duty.

But regardless, as always, peace and love to all.

GROUND BEEF PATTIES IN A BEEFY, ONION, AND SOUR CREAM SAUCE

1 lb. lean ground beef

1 T. + ¼ tsp. Montreal Steak Seasoning, divided

1 T. extra virgin olive oil

1 T. unsalted butter

1 onion, finely chopped

1 T. flour

1 c. water

1 tsp. beef base (I use Better Than Bouillon Beef Base)

2 tsp. Worcestershire sauce

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

⅓ c. sour cream

Combine the ground beef and 1 tablespoon of Montreal Seasoning in a mixing bowl. Divide into 4 balls and then form into four patties.

Heat the olive oil and butter together in a small frying pan. Add the ground beef patties and cook just until done. Remove from pan and set aside.

Using the same pan, cook the onion until soft and beginning to caramelize. Stir in the flour and cook for a couple of minutes.

Slowly add the water until smooth and no flour lumps remain. Then stir in the beef base, Worcestershire sauce, granulated garlic, seasoned salt, and pepper. Let simmer for a couple of minutes before stirring in the sour cream.

Place the cooked ground beef patties back in the pan and cook until they are once again warm.

The patties and gravy are just wonderful served with Easy Mixed-Rice Pilaf and Oven Baked Acorn Squash. (See recipes below.)

EASY MIXED-RICE PILAF (for 4)

The rice blend I used. (I like it a lot!)

2¼ c. water

2 tsp. beef base

2 tsp. dehydrated onion pieces

¼ tsp. granulated garlic

¼ tsp. seasoned salt

freshly ground black pepper

1 T. unsalted butter

1 c. mixed rice (not instant) (I used a blend of aromatic purple, red, and brown rice because that’s what I had on hand)

Combine all ingredients in a heavy, covered pan. Bring to a boil, stir, reduce heat, cover pan, and simmer for about 45 minutes. Stir occasionally.

Great served anytime you need a savory rice side dish.

OVEN BAKED ACORN SQUASH (for 2)

1 acorn squash, cut in two along the stem and all seeds removed

water

2 T. unsalted butter

2-4 T. brown sugar

kosher salt

freshly ground black pepper

Place the squash, cut side down, in a baking pan. Pour in enough water to bring the water to about ½-inch deep.

Bake the squash for 60-75 minutes in a pre-heated 400-degree oven.

Remove from oven when the squash is very soft. Turn off the oven.

Turn each half over and add a tablespoon of butter and 1-2 tablespoons of brown sugar to each. Then lightly sprinkle with salt and pepper. Place back in the cooling oven for about 5 minutes. (This allows the butter and brown sugar to melt together.)

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