(for the meat-and-potatoes lover in your house)
1 lb. ground turkey or beef (turkey is healthier, but some people don't like it; I get it)
1-2 large onions
4 Tbs. unsalted butter
¼ cup flour
2 Tbs butter
2 cups beef broth
OR gravy packet mix
Salt & Pepper to taste
1) Slice onions into rings.
2) Place meat in a bowl and add salt & pepper. With your hands or a spoon, gently mix.
3) Divide into 4 equal parts. Shape into 4 patties. (again, always handle your meat gently or it will toughen up) Set aside.
4) Melt butter in a skillet, preferably cast iron.
5) Add onions and cook on medium-high until golden, then remove to a plate covered with paper towels.
6) If using ground turkey or lean ground beef, generously spray the same skillet with cooking spray. Add two patties and cook until the spatula can slide under and easily turn the patties without them falling apart, about 5 minutes. Cook on the other side until a meat thermometer reaches 160, about 4-5 minutes. Place on a paper towel-covered plate and repeat process with the other two patties. (If you have a very large skillet, you can cook all four at once, but your pan will be crowded, and cooking will take longer.)
7) Meanwhile, make your gravy. If using a gravy packet (best, easy way) follow the directions on the packet. Otherwise:
8) In a small cast-iron or non-stick skillet on medium-high heat, melt the butter. Then add the flour. You have to keep whisking or stirring so it doesn't burn. (In fancy chef’s language, this is called a roux, pronounced roo.) Once it’s the color of caramel, add the beef stock. Keep whisking away. Then add salt and pepper.
9) Once your patties are done, dump your onions on top of them, then pour the gravy over the whole mess. Lower your heat to medium and bring everything to a simmer for a couple of minutes.
10) Serve with smashed potatoes (Recipe below) and enjoy.
3-6 large red potatoes (figure one potato per person plus one extra)
3-7 Tbs butter
1/4 cup cream, half-n-half, evaporated milk, or milk
Salt & Pepper
Bacon Bits, parsley, chives (optional)
1) Place potatoes in a boiler and add enough water to cover by at least an inch.
2) Add 1 teaspoon of salt.
3) Bring to a boil. Boil until a fork easily pierces the potatoes, about 20-25 minutes.*
4) Once the potatoes are tender, pour into a colander to drain. Return to pot, or, if preferred, place in a bowl.
5) Gently smash potatoes to desired consistency**
6) Add butter and stir.
7) Heat milk or cream in the microwave till warm (not boiling) for 30-40 seconds (depending on the microwave).
8) Add milk/cream to potatoes. Stir.
*I am of the "whole potatoes taste better than cut" school. But that takes time. So, if you are in a hurry, by all means, chop up those little suckers.
**Some people like creamy potatoes, others like 'em chunky. If creamy is what you want, stir and stir and stir. Or, if you want whipped potatoes, whip out the mixer and beat 'em to death. Me, I like 'em chunky (probably because I'm too lazy to stir a long time or use the mixer :-)
Photos to Help:
Here's the ground turkey with salt & pepper
in the bowl. Always gently mix.
Cute little patties waiting their turn
for the skillet.
Onions basking in butter.
Getting nice 'n golden.
Onions are put aside and the patties are now cooking.
The gravy, made with packet is beginning to simmer.
This is my cheater gravy packet. Pioneer also makes one, as
I'm sure your fav grocery probably does, too.
No, my patties aren't even, but that's by design (wink, wink)
This is how the turkey looks when it's just about cooked. Ground beef looks darker.
And here's the final product simmering on the stove. Now
doesn't that look yummy?