Curried Hash
Submitted by sueet
Ground beef browned with onion and sage, stirred into a creamy curry-spiked milk gravy, then baked in a casserole until bubbly. Old-school comfort food with a warm spice twist. Serve over rice or noodles.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minSome nights you just need something fast, filling, and zero fuss. This is that meal.
Ground beef gets browned with onion, hit with sage and curry powder, then bound together with a quick milk gravy thickened with flour. You can eat it right out of the skillet or transfer it to a casserole for a quick bake that sets everything together.
Pile it over rice or egg noodles and call it dinner. The whole thing takes under 45 minutes and uses ingredients you probably already have on hand.
Kitchen Tips
- Break the beef up into small pieces as it browns. Bigger clumps won’t absorb the gravy evenly.
- Add the milk all at once and stir constantly as it thickens. This prevents lumps from forming in the flour-based sauce.
- The casserole step is optional but worth it. Baking firms everything up and gives the top a slight crust.
Ingredients
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.
Comments
