Southern Cast Iron – September 2019

SEPTEMSEPTEMBERBER | | OOCTOCTOBERBER 20192019 6868

SpAnIsH MaC aNd ChEeSe
Makes 6 to 8 servings

Briny olives balance out the rich sauce in this twist on hamburger mac.

1 tablespoon olive oil
1 pound ground sirloin
1 tablespoon smoked paprika
3 teaspoons kosher salt, divided
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 medium Spanish onion, thinly sliced
1 large red bell pepper, seeded and thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons all-purpose fl our
2 cups whole milk
1 (14.5-ounce) can diced tomatoes, drained
3 cups shredded Manchego cheese
1 (16-ounce) package elbow macaroni, cooked according to package
directions
1 tablespoon chopped fresh oregano
Garnish: sliced green olives, chopped fresh oregano, shredded Manchego
cheese, smoked paprika

1. In a large cast-iron Dutch oven, heat oil over medium-high heat. Add
   beef, paprika, 1½ teaspoons salt, cumin, and pepper; cook until beef is
   browned and crumbly, about 5 minutes. Remove beef using a slotted
   spoon, reserving drippings in pot, and let drain on paper towels.


2. Add onion, bell pepper, and garlic to pot; cook until tender, about
   5 minutes. Stir in fl our and remaining 1½ teaspoons salt; cook for
   1 minute. Whisk in milk until smooth. Stir in tomatoes; bring to a simmer.
   Reduce heat to medium; cook for 3 minutes. Gradually stir in cheese
   until melted. Stir in beef, cooked pasta, and oregano. Garnish with olives,
   oregano, cheese, and paprika, if desired.

HaMbUrGeR StEaKs wItH BoUrBoN-MuShRoOm GrAvY

Makes 6 servings

The creamy gravy gets a splash of bourbon, adding a layer of deep,

caramel-like fl avor.

2 pounds ground chuck

2 tablespoons Worcestershire sauce

1 tablespoon chopped fresh thyme

2 cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon ground black pepper

1 teaspoon canola oil

1 small red onion, thinly sliced

1½ cups sliced fresh baby portobello mushrooms

2 tablespoons all-purpose fl our

1½ cups heavy whipping cream

2 tablespoons bourbon

Mashed potatoes, to serve

Garnish: chopped fresh thyme

1. In a large bowl, stir together beef, Worcestershire, thyme, garlic, salt,
   and pepper. Divide beef mixture into 6 portions, and shape each portion
   into a ¾-inch-thick patty.


2. In a 12-inch cast-iron skillet, heat oil over medium heat. Add patties;
   cook until browned, 3 to 4 minutes per side. Remove patties, reserving
   2 tablespoons drippings in skillet.


3. Add onion to skillet; cook, stirring frequently, just until tender, about
   5 minutes. Add mushrooms; cook just until tender, about 4 minutes.
   Reduce heat to medium. Stir in fl our; cook for 1 minute. Whisk in cream
   and bourbon; return patties to skillet, and bring to a simmer. Reduce heat
   to medium-low; simmer until gravy is thickened and a food thermometer
   inserted in center of patties registers 160°, 8 to 10 minutes. Serve with
   mashed potatoes. Garnish with thyme, if desired.
   
   
   • • KiTcHeN TiP • •
     Be gentle when shaping ground beef into patties. The more
     tightly packed the patty, the tougher the cooked meat will be.