Evening Edge
What’s For Dinner?
DEL.ICIO.USUptown Roast Beef Hash (inspired by Helen Buie)
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Southern Recipe Restoration Project
The contributor: Joyce Bridges, a registered nurse and Atlanta native, lives on a farm in McDonough. Her sister, Marlynn Jones, also a nurse, lives in Jonesboro.
"This recipe was developed by my mother, Helen Buie, to make use of leftovers and to feed us nutritiously but inexpensively, " wrote Joyce Bridges. Like many recipes handed down, no ingredient amounts were given and instructions were ambiguous at best. Chef and recipe tester Virginia Willis worked with the backbone of Mrs. Buie's recipe to determine the measurements, and in a creative moment, decided to refine the cooking technique to create a simple hash made from leftover meat and pantry ingredients that is decidedly uptown. (Optional ingredients are Willis' additions.)
Hands on time: 30 minutes Total time: 40 minutes Serves: 6
Ingredients:
-
1 tablespoon canola or vegetable oil
2 medium Yukon Gold potatoes, peeled and cut in 1/4-inch
dice
1 sweet potato, peeled and cut in 1/4-inch dice (optional)
1 onion, chopped
2 carrots, peeled and cut in 1/4-inch dice
8 ounces mushrooms, sliced
1 tablespoon all-purpose flour
2 cups reduced-fat, low-sodium beef broth or homemade beef stock, more if needed, heated
Coarse salt and freshly ground black pepper
1 pound pot roast, cut in 1/4-inch dice (about 2 1/2 cups)
1/2 teaspoon freshly chopped sage (optional)
Instructions:
Preheat the oil in a large, heavy-bottom pot over medium-high heat. Add potatoes and cook until slightly tender, 5 to 7 minutes. Add the onion, carrots and mushrooms; stir to combine. Let cook until the onion is translucent, 3 to 5 minutes. Sprinkle over the flour and stir to combine. Cook until the flour is slightly browned, stirring constantly, about 5 minutes. Add the warmed stock and increase the heat to high; season with salt and pepper. Bring to a boil. Once at a boil, reduce heat to simmer. Add the beef and sage. Cook until the sauce is thickened, the ingredients are well-blended and the vegetables are tender, an additional 10 to 15 minutes. Taste and adjust seasoning with salt and pepper. Serve immediately.
Nutrition:
Per serving (based on 6): 297 calories (percent of calories from fat, 43), 19 grams protein, 24 grams carbohydrates, 3 grams fiber, 14 grams fat (5 grams saturated), 44 milligrams cholesterol, 68 milligrams sodium.
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