"Ozgirl" > wrote in message
...
>
>
> "Cheri" wrote in message ...
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Cheri" > wrote in message
>> ...
>>> Here, I brown the hamburger with onions and garlic, remove from the pan,
>>> get rid of a lot of the grease left in the pan, make a milk/cream gravy,
>>> return the meat and that's it. In the old days, I would add peas and
>>> corn and serve on mashed potatoes or bread. Yesterday I had it over
>>> scrambled eggs and it was good. LOL, I hear you about the pie...same
>>> thing here with the quiche too.
>>
>> My mom made it similar to yours but no onions or garlic. Served over
>> mashed potatoes or if we had none, in a bowl and called meat soup.
>>
>> Since I can't have the milk or cream, I use beef broth instead and I add
>> both celery and onions. It isn't something that I make often since I
>> seem to be the only one in the house who really likes it. I have served
>> it over green beans.
>
>
> I haven't had it for a very long time, one of those things that I continue
> to eat until it's gone. It's gone now. :-)
>
> Cheri
>
> ------
>
> Did you have it all over eggs or did you vary it? I like that kind of food
> over broccoli. I cook the broccoli so it is still crisp then cut it
> smaller. Cutting it first makes it harder to keep the crispness,
> especially if you are like me and get easily distracted It is also nice
> between two slices of low carb bread toasted in a sandwich maker that
> seals the filling inside the bread. I only own a George Foreman and a
> sandwich press these days so can't do that.


I had it over scrambled eggs the first day, then just by itself the next few
times. ;-) DH had it with potatoes and then over large buttered hamburger
buns. I use a can of condensed milk, probably a quarter cup of cream, and
water. I do go ahead and use flour to thicken the gravy since I only make
this every couple of years for a special occasion like Labor Day Weekend
(that way I can do three days)

Cheri