Creamed Beef on Toast or SOSFrom emilydrew 8 years ago
- 1 small loaf French bread, cut in 1/2″ slices. shopping list
- 1/4 cup extra virgin olive oil shopping list
- garlic powder shopping list
- onion powder shopping list
- 1/2 lb. ground beef shopping list
- 1/2 lb. ground pork shopping list
- 1 tbsp. worcestershire sauce shopping list
- 4 oz. button or crimini mushrooms, sliced shopping list
- 3.5 oz. shitake mushrooms, sliced shopping list
- 3 cloves garlic, minced shopping list
- 1 tbsp. all purpose flour shopping list
- 2 tbsp. sour cream shopping list
- 1/2 - 3/4 cup milk shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 375°.
- Arrange bread slices on a half-sheet pan or large cookie sheet.
- Brush with olive oil and sprinkle generous amounts of onion and garlic powder over the top.
- Bake at 375° until top is golden, flip and brush other side of bread with olive oil.
- Return to oven until the bread is golden brown and crisp. (About 7 minutes total.)
- Remove from heat and set aside.
- May be served hot or cold, works perfectly as a crouton for salads or soups, or as base for a crostini.
- Brown ground beef and ground pork in a large bowl to catch any drippings. (You don’t want them in your drains.)
- Wipe skillet clean with a paper towel, add 2 tbsp olive oil and reheat.
- Add onions and cook until unions are sift and just translucent.
- Add garlic and cook 1 minute, stirring frequently to avoid burning.
- Add shitake mushrooms, cook for 1 minute, then add button mushrooms.
- Continue cooking vegetable mixture until mushrooms are golden.
- Season vegetable mixture with salt and pepper. (Doing this before cooking the mushrooms would significantly lengthen browning time.)
- Return ground meat to pan and stir to distribute all ingredients.
- Sprinkle flour over mixture and stir well to distribute and coat pieces evenly. (about 1 minute or until the flour smells nutty.)
- Add milk and sour cream, and Worcestershire sauce, stirring constantly until liquids are just below a boil. (Do not let the milk boil. If you do, it will separate and curdle. Definitely not a good thing.)
- Remove from heat, test for seasoning.
- Serve approximately one tbsp of mixture per slice of toast.
- Variation: Add Pecorino Romano sprinkled over the top just before serving and/or add fresh parsley, mixed in the sauce at the last minute, for freshness.
The Cookemilydrew Pittsburgh, PA
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