Wednesday, February 5, 2014

Umami Beef & Potatoes


You guys didn't think this blog would die did you? I did. GG and I have gotten so busy that food blogging became a thing of the past. But tonight, I thought, why not refresh this old blog of ours, even if it's with a recipe of a simple dish that I concocted over 10 years ago. And so, The Red Gingham lives on!


This dish is called Umami Beef & Potatoes because I feel it has the "umami" taste and flavor. What's "umami" you ask? Read the wiki here. I first cooked this dish back in the late 90's or early 2000's. I remember this because my son was really young at the time, maybe of toddler age and he LOVED this dish. It was just something I threw together at the time because I couldn't think of what to make so I'd say this was a successful cooking experiment. I've since made this many more times but then suddenly stopped cooking it for several years. Out of the blue, I remembered this dish today and decided to cook it. My son swooned when he found out this dish would be on the dinner table tonight. Worthy of a blog post, I say.



UMAMI BEEF & POTATOES
Makes 4 to 6 servings.

Ingredients:
1 lb. of lean ground beef
1 large russet potato, diced
1 medium sweet potato, diced
1 medium onion, diced
1 medium carrot, diced
3 cloves garlic, minced
1 can (8 oz.) tomato sauce, or 2 tbsp. tomato paste
2 stalks green onion, chopped
1/2 cup water
2 tbsp. fish sauce
2 tbsp. soy sauce
1/2 tsp. sugar
2 tbsp. oil

Method:

Heat the oil over medium heat in a pot or dutch oven then add the garlic and onion. Stir to prevent from burning. Cook the garlic and onions until softened.

Add the ground beef and saute until no longer pink. Add the tomato sauce, water, carrots, sweet potato and potato. Reduce to low and let simmer for 20 minutes until the carrots and potatoes have softened. Turn the heat up and add the green onions, fish sauce, soy sauce and sugar. Cook for 5 to 10 more minutes until most of the liquid has evaporated.

Serve over rice.

I served this over steamed white rice with sauteed napa cabbage and topped with a fried egg.

1 comment:

eunnie.noona C said...

This turned out to be a pretty easy recipe, considering I already had all the ingredients and the most prep work was to chop up the vegetables. I served it over rice and added a fried egg as suggested. My hubby and I enjoyed it but my preschooler has been on a vegetarian diet, meaning she won't touch meat lately. Hopefully, she'll come around to trying it the next time I make it.

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