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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The much maligned GI SOS, with just a bit of a tweak here and there. I guess I have to call it Stuff on a Shingle so I don’t offend those with more delicate sensibilities but you know what it is, right? In the recipe I say to make a medium white sauce but I don’t give instructions. Read more . For those of you who need one, there are dozens of white sauce recipes here at GR and a million or so up on the net. I see no reason to proliferate. This is just a basic, medium white sauce, not too thick and not too thin. I have made this with a Béarnaise sauce and it was too good to believe but usually I’m too lazy for that. This is normally served on toast but you can use rice or pasta. For those of you who think this is too basic and boring to deserve space here, you may be right but it gets rave reviews out here in the boondocks so, maybe not. As always, enjoy Ingredients:
• an attitude, if you don’t have one check in the closet. |
• 250 (1/2 lb) minced beef, you can use lamb or pork if you like. |
• 2 cups (500ml) medium white sauce. |
• 2 tbs olive oil |
• 2 tbs butter |
• 2 large kalamata olives, diced. |
• 2 portabella mushrooms, sliced. |
• 1 small clove garlic, fine chopped. |
• 1/2 stalk celery, chopped. |
• 2 strips bacon, chopped. |
• 1 jalapeño pepper, seeded and chopped (optional). |
• 2 hard boiled eggs, sliced. |
• salt and fresh ground pepper to taste. |
• toast, rice or pasta. |
Directions:
1. 1. Put the olive oil and butter in a skillet and sauté the bacon, garlic and celery until they just get soft, then add the mince and cook to the doneness you like.
2. 2. While this is going on you can prep the olives, eggs, mushrooms and jalapeno pepper and put those in a small bowl.
3. 3. When the mince is cooked the way you like it, set aside and do your white sauce in a larger pot than usual.
4. 4. When the white sauce has gently simmered for about two or three minutes, stirring constantly, add the mince combo and the stuff in the bowl and bring back to the simmer, stirring constantly.
5. 5. Serve over toast, rice or pasta.
6. I like this best over whole wheat toast that I’ve cut into bite sized cubes. I have also been known to add a quarter cup (about 75mls) of dry white wine to this. If you want a really fresh and sorta crunchy breakfast cut a small zucchini squash into small chunks and add those when you put in the olives & mushrooms, etc. Bon apatite.
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