Curried Hash
Yield
4 servingsPrep
10 minCook
35 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| ½ | teaspoon |
sage
|
*
|
| 1 ¼ | pounds |
ground beef
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¾ | cup |
onions
chopped |
|
| 2 | cups |
milk
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
curry powder
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2.5 | ml |
sage
|
*
|
| 567 | g |
ground beef
|
|
| 45 | ml |
all-purpose flour
|
|
| 177 | ml |
onions
chopped |
|
| 473 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
curry powder
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Combine oil, ground beef and onion in frying pan.
Brown, stirring frequently to break up.
Sprinkle with salt, pepper and sage.
Stir in flour until well mixed with meat mixture.
Add milk all at once.
Stir as it boils and thickens.
Stir in curry powder. Add more liquid if needed, especially when reheating.
Ready to eat or put in casserole.
Cover.
Bake in 350℉ (180℃) F oven for 20 minutes.
Serve with rice or oodles of noodles.
