Posted on 11/06/2007 10:18:52 AM PST by LouAvul
When I was growing up in southern Indiana my mother used to make a stew. All I can remember was that it had potatoes and beef. I can't remember anything else about it. She called it, "hash."
Anybody know anything about it? I'd like to fix it and she passed several years ago.
thanx.
Beef stew is best cooked in a slow cooker (a.k.a. crock pot).
Google "beef stew" for detailed recipes.
My mom used to make hash out of left over beef roast and potatoes. Cube and boil the potatoes. Sautee some onion and the beef in a skillet. Drain cooked potatoes and add with some beef broth. Salt and a good amount of black pepper. Cover and steam. The starch will release from the potatoes and make somewhat of a gravy. Finish by cooking uncovered until you get the consistency you like.
My favorite consistency: “Should tear a cat head biscuit clean in half when you drag it through the hash.” :)
Pretty much Irish Stew with beef instead of mutton and no carrots.
Also use russet/Idaho potatoes as they are high in starch and will thicken the gravy as it cooks.
Ping
**Freeper Kitchen Ping**
I get cravings all the time for the homemade “hash” I had in my growing-up years, so I always try to keep some in the freezer.
Whenever I make a roast or pot roast, I keep a portion of the beef for two other things - hash and a roast beef salad for sandwiches.
The roast beef salad is just chopped up leftover roast beef, chopped onion, chopped iceberg lettuce, some pepper, and enough Miracle Whip to wet it and hold it all together. Yum, I love it!
My hash recipe is similar to IAmConservative’s in post #6, except for a few things.
I cut up a bunch of leftover roast beef into small cubes and set aside. Then I cut up 1-2 peeled Idaho potatoes into small cubes and I chop an onion in medium dice.
For some reason, I just always make this in an electric skillet. I put a little oil in first, heat it, then add just the beef. It’s not being cooked, just browned a little bit to make some “browned bits” or “debris” for gravy.
Stir it and add the potatoes and onions, then let them also brown a little bit. Pour in enough beef broth to cover it all, plus lots of pepper, a little salt, and a couple of Tbsp of Worcestershire sauce. Put the lid on it, close the vent, and let it cook for 30 minutes or so until the potatoes are done. Check the liquid levels a couple of times, so it doesn’t get too thick or dry and stick to the skillet.
It pretty much makes its own gravy, thanks to the potatoes being cooked from raw. If it’s too thick, add water or more beef broth (or water and some beef bouillon). If you added too much broth and it’s still watery, make a slurry of flour and water or cornstarch and water, then stir that in and cook till thickened.
The funny thing about this hash was that my mother always served it over a slice of bread. Even as a kid, I thought that was “odd” because of the two starches - all those potatoes, plus bread.
However, there was something about the taste that I always remembered and I find myself putting it over bread when I fix it, too - and I’m a bread-hater.
Think I know what I’ll have for dinner tonight! There’s one more serving in the freezer and it has been jumping out at me ever since the cold front (well, a south TX “cold” front, anyway - 60s for highs!) was forecast to come in today.
BTTT for that link! Thank you!!
Straight from Evansville, IN.
Thanks for the ping. We just finished a pot of slow cooked beef short ribs. Similar to beef stew except for the cut of meat. I think the bones and connecting tissue adds a lot of extra flavor...
Hamburger Stew...has sage in it...
I used to live in Henderson, Kentucky. Not too far from you.
Stew without dumplings is like a day without sunshine.
Now, THAT, will make your tongue slap your brains out,...deeelicious!!
Credit where do, I believe that was a Jerry Clower quote. A "cat head" biscuit as he explained is a baking powder biscuit where you just scoop out an amount of dough with a spoon and cook it as a lump on the baking tin as opposed to rolling them out and cutting them with a glass. The "hash" as discussed here is seeming to be a unique Midwest / Ohio river valley recipe. Lots of German heritage in the area, but this recipe would seem to be more related to Irish Stew that anything German.
Burgoo is big in these parts. Every church is having Burgoo feasts in the fall.
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