Long Time Coming: Hamburger Rice {Recipe}

I know it's been like a bajillion years since I've posted anything on this blog and I apologize, but things have been extra crazy. Recently things got crazy enough for me to take a step back from everything. If you are not aware I also run a book blog called Consuming Worlds and run a food column over at Dumb White Husband, called Eat, Play, Shove as well as work and all that other yada yada. So while I haven't been cooking up recipes for this blog I have been cooking up recipes somewhere. And recently I published my very first book!!! I think I can probably blame most of my absence on my book. I had been so determined to get it done and out into the world that I let some things go, my food passion just so happened to be one of those things.

Good news is, the creative culinary juices are flowing again and I plan on posting here on a more regular basis, so look out.

Today I am going to share a post that I did over at Dumb White Husband. This summer I have been focusing on teaching my boys how to cook. My second oldest son really enjoys cooking and has a great thirst to learn new things. One of his favorite things to make is Hamburger Rice. It was the first thing I taught him how to cook. We actually created the recipe together. So, we are both proud. He has really come a long way this summer. He was really nervous about doing the video and didn't want to actually be in it, so you won't really see his face in the video, but please check it out and show him some love, maybe next time he will show his face.

Hamburger Rice

2 Cups cooked rice

2 lb. Ground Beef

1 Garlic Clove, minced

1 4 oz. Can Mushrooms, chopped

2 tsp. Ranch Powder

2 tsp. Season Salt

1 tsp. Onion Powder

3 Tbsp. Flour

2 Tbsp. Tomato Paste

2-3 Cups Chicken Broth

In a large skillet, over medium heat cook ground beef. When ground beef is half way done, the meat still has pink, add the mushrooms, garlic and seasonings. Cook until there is no pink in the ground beef. Stir in flour. Making sure to stir thoroughly. Cook for about a minute to allow the flour flavor to cook out.  Then add tomato paste, stir until incorporated. Now begin to add the chicken broth. Usually you can add equivalent amounts of liquid for flour, but it is always best to start with small amounts. It is always easier to thin a sauce out than to thicken it. I would add about 1 cup at a time. Once you add the chicken broth allow the mixture to come to a boil. The thickness at boiling point is the thickness it will be. If it is too thick add more broth. If it is too thin you can add a cornstarch slurry (equal parts cornstarch and chicken broth-must be cold or room temperature). Once the sauce has reached the desired consistency, remove from heat and serve over rice or pasta, your choice.

Thanks for stopping by!