Improvised hash
Oct. 7th, 2011 05:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchen1 diced frozen onion
4 cloves garlic, minced
1 medium can mushrooms
2 cans peeled sliced potatoes
celery seed
olive oil
diced leftover roast (rosemary, tomato/basil, fennel, marjoram, hyssop this time, but any will do)
Throw frozen onion in pot on low heat to thaw. Or chop a fresh one, but I did not have cope enough for that.
Chop roast into bite-size pieces. Please don't cut yourself.
Drizzle olive oil over the (semi-)thawed onion and bring to medium heat. Run garlic cloves through mincer, add. Throw in a 1/4 tsp of celery seed. Or however much you want. (Or you could, like, have celery. I didn't have that much cope, either.)
Once onions are nearly clear, add drained can mushrooms.
Stir that mixture occassionally while quartering the slices of potato from the cans. Add potatoes to pot once the onions go clear and stir around for 2 or 3 minutes.
Drop the roast in on top of all of that, stir it around a couple of minutes.
Add 2 regular cans beef stock (or equivalent amount of bouillion/soup base).
Bring to a boil, let it talk to itself for ten minutes (or three hours, it'll be better the longer it cooks, but damn I was starving) and whistle dinner's on.
4 cloves garlic, minced
1 medium can mushrooms
2 cans peeled sliced potatoes
celery seed
olive oil
diced leftover roast (rosemary, tomato/basil, fennel, marjoram, hyssop this time, but any will do)
Throw frozen onion in pot on low heat to thaw. Or chop a fresh one, but I did not have cope enough for that.
Chop roast into bite-size pieces. Please don't cut yourself.
Drizzle olive oil over the (semi-)thawed onion and bring to medium heat. Run garlic cloves through mincer, add. Throw in a 1/4 tsp of celery seed. Or however much you want. (Or you could, like, have celery. I didn't have that much cope, either.)
Once onions are nearly clear, add drained can mushrooms.
Stir that mixture occassionally while quartering the slices of potato from the cans. Add potatoes to pot once the onions go clear and stir around for 2 or 3 minutes.
Drop the roast in on top of all of that, stir it around a couple of minutes.
Add 2 regular cans beef stock (or equivalent amount of bouillion/soup base).
Bring to a boil, let it talk to itself for ten minutes (or three hours, it'll be better the longer it cooks, but damn I was starving) and whistle dinner's on.