Subj : Back 2 Skool Dinners - 29
To   : All
From : Dave Drum
Date : Fri Sep 13 2024 13:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Hamburger Helper
Categories: Pork, Beef, Dairy, Cheese, Pasta
     Yield: 4 Servings

   1/4 c  Oil
     1 lg Yellow onion; diced 1/2"
          Salt & black pepper
     3 cl Garlic; minced
     5 sl Uncooked smoked bacon; fine
          - chopped
     1 lb Ground beef
     1 c  Dry white wine
     3 c  Chicken stock or water
   3/4 c  Heavy cream
   1/4 c  (to 1/3 c) hot sauce
     2 ts Hot smoked paprika
     1    Bay leaf
     8 oz Elbow pasta
     5 sl American cheese; in sm
          - pieces
 1 1/2 c  Grated Cheddar
   1/2 c  Fine chopped chives

 Heat a large (12") sauté pan or Dutch oven over
 medium-low heat, and add oil and onion; season lightly
 with salt and pepper. (The hot sauce added in Step 6
 will add a lot of flavor, so be careful not to
 overseason here.) Let cook until the onions turn light
 beige in color and begin to caramelize, 20 to 25
 minutes.

 Add garlic, and cook until fragrant and starting to
 brown ever so slightly, about 2 minutes.

 Increase heat to medium-high and add bacon and ground
 beef, using the back of a large spoon to break up the
 meat into smaller pieces. Continue to cook until the
 liquid has mostly evaporated and the meat starts to sear
 and develop a crust on the bottom of the pan, 12 to 15
 minutes.

 Remove pan from the heat and carefully drain off most of
 the fat, leaving a little in the pan to keep the meat
 moist.

 Return pan to the medium-high heat and add white wine,
 allowing it to reduce until the mixture is almost dry,
 about 10 minutes.

 Add the chicken stock, heavy cream, hot sauce, paprika
 and bay leaf to the pan. Mix until combined and bring to
 a boil over medium-high.

 Once the mixture is boiling, add the pasta and cook
 until al dente, stirring often, about 9 minutes.

 Reduce the heat to low and stir in both types of cheese,
 stirring until completely melted and sauce is thickened.

 Remove the pan from heat, stir in chives and season to
 taste with salt and pepper. Serve immediately.

 By Priya Krishna

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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