Ingredients
- 2 lbs potatoes peeled and cut into chunks
- salt 1/2 TBS extra-virgin ovlive oil
- 4 slices good quality bacon chopped
- 1 1/2 lbs hamburger
- 1 onion chopped
- 1/2 lbs button mushrooms quarted
- Black pepper
- 2 TBS butter
- 2 TBS flour
- 1 1/2 C beef stock divided
- 2 TBS Worcestershire sauce
- 1 egg yolk
- 3 TBS sour cream
- 1/2 lbs blue cheese crumbled
- 3 to 4 TBS chives
- 1 tsp paprika
Preparation
Step 1
Cook potatoes until tender. Heat skillet with high sides over med high heat. Add olive oil half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add hamburger to the pan cooked 4 to 5 mins. Add in the mushrooms and onions and cook tuntil tender 6 to 7 mins. Season with salt and pepper.
While meat cooks make the white sauce using the beef broth. Add worcestershire and sason sauce with salt and pepper to tase. Thicken 6 to 7 mins. Pour gravy over meat and turn on broiler.
Temper egg yolk . Place drained potatoes back in the pot and dry them out a little Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crips and brown the potatoes 2 to 3 mins. Serve immediately right from the hot skillet.