I found this recipe in a Paula Deen magazine. It reminded me so much of the hamburger stew I make frequently, when I want to make an easy comfort food for dinner. It also brings me back to the hamburger stew we used to make at Girl Scout camp. I usually fry hamburger with onions, add sliced carrots, celery, some beef broth, and let simmer until carrots are cooked. Then I thicken with some cornstarch to a stew thickness. I usually serve over mashed potatoes.
This recipe is a little more sophisticated, but sounded delicious and the end result was better than I imagined!
Hamburger Stew Baked Potatoes
1 lb. ground beef
1 c. sliced fresh mushrooms
2 carrots, thinly sliced
1/2 c. chopped onion
1 (14 oz. can) beef broth
1 (.88 oz) pkg dry brown gravy mix
1 tsp Worcestershire sauce
1 Tbsp minced fresh parsley
4 large baking potatoes, baked
1/2 c. sour cream
1/4 c. butter
1/2 tsp. salt
1/4 tsp ground black pepper
In a large skillet, combine ground beef, onions & mushrooms. Cook, over medium high heat, until beef is browned and crumbles; drain well. Add carrots. Stir in broth, gravy mix, Worcestershire and parsley. Bring to a boil over medium high heat; reduce heat; and simmer 15 minutes, or until carrots are tender, and sauce is thickened.
Cut off top one-third of potatoes; scoop out potato pulp into a large bowl leaving shells in tact. Add sour cream, butter, salt & pepper to potato pulp, stirring to combine. Spoon mixture evenly back into potato shells. Top each evenly with beef mixture. Garnish with chopped fresh parsley, if desired. Serve immediately.
*If sauce needs to be thickened, add a little mixture of cornstarch and water and cook on medium for a few minutes.
**There are several other variations for toppings for potatoes which I will be trying in the future such as creamed chicken, BBQ, ham & broccoli over baked potatoes. I’ll post the results.