Wednesday, September 25, 2013

Rosie Makes Moreover Flank Steak. It's Hash!

 Recently, I was in a South of the Border mood
and used flank steak to make tacos.
 
 I had a bit of meat left over
so I'm making Flank Steak Moreovers.

  When you've cooked a roast 
and eaten it every which way you can think of,
what else can you do?

I pulled out a childhood favorite of mine -
Mama Hawthorne's Hash.

It's hash time.

Ingredients:
1 potato, chopped
1 onion, chopped
 beef, cubed
(I used flank steak.  You could use any type of roast.)
any leftover gravy
box of beef broth


Add 1 TB butter and 1 TB oil to your skillet.
Heat it up and drop in potatoes and onions.
Cook for a few minutes
over medium high heat.

Add in the cubed meat.

Keep stirring and scraping up the goody bits.
Keep over medium high heat,
stirring and scraping.
See the goody bits in the pan above?
That's all flavor.
Slowly pour in the beef stock
and scrape those bitties up,
incorporating them into the gravy.


Bring to a boil.
Reduce heat to low.
Cover and let it low simmer until ...

...  it's reduced by half.

Adjust seasoning if necessary.

I keep Schwan's baguettes in my freezer at all times.
That way, a semi-decent loaf of bread 
is only minutes away.

 I ladled my hash into bowls
and added a couple of buttered toasts.

 Ahhhh.
This takes me back.

I know it's simple,
but sometimes, simple is best.


2 comments:

Sage Trifle said...

It is a cool, rainy, and dismal day here in the mountains. I could use a bowl of your hash with a nice slice of bread and butter. It looks so delicious I can almost smell those onions frying.

Rosie Hawthorne said...

Thanks, Sage. Sometimes the simple things are the best. This hit the spot.