Monday, July 8

Good Eating Monday: Beef Hash

It rained piteously all of the 4th of July weekend.
It left my back yard a squishy sponge and my garden a swamp. Finally it was dry and sunny yesterday (Sunday) and I managed to get out and bail the garden out.
(It's arranged higher in the center, so rain water can accumulate along the bottom edge, if there's that much rain.)
 Still tomatoes don't enjoy wet feet.
I did find 2 Box Turtles nestled into that bog of water and grass mulch along the garden edge. One cute small one and one adult.
We could hear the explosions of the public fireworks going on last night---the show was delayed till Sunday.
We escaped the rain by going to see new Lone Ranger movie. People were buying up tickets for both matinee shows, so it seemed popular enough to me.
It's a great popcorn movie, full of both humor and adventure.
The scenery is fantastic, though bear in mind all those fabulous rock formations are native to Utah; not Texas.
Today's Good Eating topic is: Beef Hash
It's a family recipe for leftover pot roast, potatoes and carrots.
To that end, we'll start with a good slow-cooker type recipe for making the pot roast:
You'll need one packet of Lipton Recipe Secrets Golden Onion soup, a chuck roast, baby carrots, red potatoes cut in half and
2 1/2 cups water.
(Quantities of carrots or potatoes depend on how many your serving and what you want leftover.) 
First salt & pepper both sides of chuck roast, then sear in a frying pan with a little oil on all sides to seal in juices.
Combine the soup & water and mix well, then pour into slow-cooker, add baby carrots, beef, then arrange red potato halves around edge of beef on top.
Cover, set on low or high--depending when you want your beef done. Generally low takes 7-8 hours and high, 5-6 hours, depending on cut size.

Now the key to good Beef Hash is making gravy from the leftover soup & meat juice in the slow-cooker.
That takes 2 cups of leftover liquid plus 3 Tbsps of flour. Add the flour to a frying pan, then gradually pour in the liquid while stirring rapidly with a whisk, so the liquid and flour get well-blended. Then continue stirring over med. heat until it thickens into gravy, then pour gravy into a container and store in frig for use with the hash.
To make Beef Hash:
In a large greased frying pan add:
Cubed, leftover roast beef
Cubed, leftover red potatoes
Sliced leftover carrots
Seasoning: salt, pepper, snipped fresh herbs or dried, like thyme,  oregano, basil, savory--whatever you like.
Optional additions: 1 cup frozen peas or 1/2 cup minced onion
(If you end up not having enough leftover carrots, substitute a cup of frozen peas & carrots.)
Heat meat and veggies, then pour in gravy and stir in until well-combined and hot.
Serve hash with a fried egg on top of each portion for each person.
(Fry the egg as each person prefers: hard, med or easy. If you don't like eggs, you can leave it plain.)
However, serving it with a fried egg on top is that final special touch my Mother always gave the beef hash at our house and that's how I fix it.
Eat up, me hearties, yo-ho!


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