Lyons Family Cookbook

Hamburger Potato Medley

3/4

lb

ground beef

1

onion, small, chopped

4

cups

cabbage, diced

1/4

cup

flour

1 1/2

tsp

salt

1/4

tsp

paprika

2

cups

milk

Hot mashed potatoes

Additional paprika

MASHED POTATOES

1 1/2

lbs

Russet or Yukon Gold potatoes, peeled & quartered

1/4

cup

+ 2 Tablespoons Milk

1 1/2

Tbsp

butter

3/4

tsp

salt

1/8

tsp

black pepper

1

In a large frypan, cook the beef and onion until beef is browned and onion is tender. Drain.

2

Add cabbage. Cook and stir for 2 minutes. Sprinkle with flour, salt and paprika. Mix well.

3

Gradually add milk. Bring to a boil. Boil and stir for 2 minutes. Reduce heat. Cover and simmer for 10-12 minutes or until the cabbage is tender.

4

Sprinkle with paprika if desired.

5

MASHED POTATOES: Peel and quarter 1 1/2 pounds of Russet or Yukon Gold potatoes. Boil for 15-20 minutes until tender (poke with knife). Drain off water in colander. Heat 1/4 cup + 2 Tablespoons milk, and 1 1/2 Tablespoons of Butter, until Butter is melted. Add 3/4 teaspoon salt and 1/8 teaspoon black pepper. Mash until smooth using either electric mixer or hand mixer. IF NEEDED: Add 1 to 2 Tablespoons extra heated milk to potatoes if needed for creamier consistency.

6

Divide mashed potatoes evenly in 4 to 6 bowls, and top with the hamburger mixture.

Source

Source: Taste of Home