Hardy Beef Hash
5 Pounds Roast Beef chopped into bite sized pieces (If serving to small children, I cut my pieces MUCH smaller)
5 Medium Size Potatoes chopped as above
(I add 1 cup of chopped carrots to mine)
1/2 Onion diced
1/3 Cup Olive Oil
2 Quarts Swanson’s or homemade Chicken Broth
1 Cup Strong Brewed Coffee (this adds flavor and color plus tenderizes the meat)
1 Teaspoon Garlic Powder with parsley flakes
2 Teaspoons Salt
1/2 Teaspoons Black Pepper
1/3 Cup Flour
In a large sauce pan heat 1/3 cup corn oil. Then add to this the chopped onion and cubed beef. Let this cook until the meat is completely brown.
Add to the cooked beef and onion:
Chicken Broth, Brewed Coffee. Garlic Powder. Salt. Black Pepper
Bring this mixture to a boil. Then turn the heat to medium low and place the lid back on top. Let this cook for 4 hours or until the meat is tender. Continue onto next step while waiting for this to cook.
While your hash is cooking boil the chopped potatoes for 15 minutes with the lid on. They will need to be added when your hash is completely finished.
15 minutes before the hash is completely brown and tender remove 1 cup of the beefy broth. Then combined this with 1/3 of a cup of flour and stir. Slowly add this to your hash continually mixing them together. The flour will act as a thickener.
It is very important to follow the instructions above and not just add the flour to the hash. If you attempt this, the flour will cook and form little dumplings instead of thickening the hash.