Ingredients
- 12 oz potatoes (peeled or skins left on), washed, cubed
- 8 oz lean ground beef & pork, ground beef, or leftover roast beef
- 1 medium onion, diced
- 1 large clove garlic, minced
- 4 oz white mushrooms, sliced or quartered
- 1 tsp sodium reduced Worcestershire sauce
- 1 tbsp cornstarch
- Black pepper to taste
- Parsley sprinkles for garnish
Directions
1. Wash potatoes, peel or leave the skins on, cube and place in a saucepan to boil. When they are cooked, drain and reserve the potato water. You will need at least 1 cup of the starchy water to make the gravy.
2. Place the lean ground beef and pork in a large skillet and place on medium heat. Break the meat up into crumbles. Add in the mushrooms, onions and garlic until all are completely cooked.
3. If there is excess grease in the pan, drain the grease from the meat and place the skillet back on the stove. Add the one cup of potato water and Worcestershire sauce.
4. Place 1 tbsp of cornstarch in a small bowl and add a bit of water, stir to make a slurry.
5. Add the cornstarch slurry to the meat mixture and mix well as the gravy thickens, add more potato water if mixture is too thick.
6. Mash the potatoes or leave them in cubes.
7. Place 6 oz of potatoes on each plate and spoon half the meat & gravy mixture over the potatoes.
8. Sprinkle with a touch of black pepper and dried parsley.
9. Add in a vegetable – broccoli, carrots, corn, mixed vegetables, steamed spinach – anything that you have.
Other things that could be added in – green or red sweet peppers, jalapeno peppers, hot sauce, frozen mixed vegetables, corn
Recipe as written about 291 calories and 110 mg sodium per serving without the potatoes and about 587 calories and 123 mg sodium with the potatoes.
If you have extra left over, this is great heated up and served on bread or a hamburger bun!
