I’ve not roasted beef in a long while, but I missed the roast beef hash made from leftovers the next day. I duplicated this tasty dish except for using ground beef instead of leftover roast beef and freshly prepared vegetables instead of leftovers.
I used three Costco sirloin beef patties, which is equal to one pound of lean ground beef, to make this version of hash. Break apart the ground beef and cook it in a skillet until done. (If your ground beef is fatty, drain grease.) Set aside.
1) Chop onion and celery, about 1/2 cup of each.
2) Peel and cube one medium potato, about 1-1/2 cup.
3) Chop one medium carrot, about 1/2 cup.
4) Season with celery salt and black pepper.
(I used my cast iron skillet. The potatoes and carrots stuck to the skillet making a crusty, starchy layer on the bottom of the pan. After removing the vegetables, I added a little of the beef broth to the heated pan and gently let the boiling liquid remove the stuck particles, which made a flavorful addition to the gravy. If you use a non-stick skillet, this won’t happen. The gravy will be fine without it.)
5) Set aside cooked vegetables.
Prepare gluten-free gravy
1) Melt 1-1/2 tablespoons of butter over medium heat.
2) Mix in the 2 tablespoons cornstarch
or wheat flour, if not gluten-sensitive
3) Stir briskly with a whisk until the mixture browns.
4) Pour canned beef broth or packaged beef stock into the pan.
stirring constantly, adding enough broth for medium thick gravy.
5) Add a dash of ground thyme and ground sage.
6) Cook until smooth and shiny.
Finally, combine the ground beef and cooked vegetables in the skillet. Toss them together until hot. Stir in enough beef gravy to moisten.
Serve and enjoy.