Molly Yeh's Classic Beef Tot Hotdish | Girl Meets Farm | Food Network скачать в хорошем качестве

Molly Yeh's Classic Beef Tot Hotdish | Girl Meets Farm | Food Network

Molly’s creamy beef and tater tot casserole is the ideal cozy comfort food for a chilly day! Watch #GirlMeetsFarm on Sundays @ 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3FzJK47 Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Classic Beef Tot Hotdish RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 20 min Active: 45 min Yield: 6 to 8 servings Ingredients 1 tablespoon (13 grams) neutral oil 2 medium shallots, finely chopped Kosher salt 2 pounds (908 grams) ground beef, 93% lean 12 ounces (340 grams) frozen chopped green beans 1/4 cup (56 grams) unsalted butter 1/2 cup (65 grams) all-purpose flour 1/4 cup (60 grams) pale ale (or sub 1/4 cup/60 grams low-sodium chicken stock) 2 1/4 cups (540 grams) low-sodium chicken stock 1/2 cup (120 grams) heavy cream Freshly ground black pepper 1 teaspoon fresh thyme leaves 1/4 teaspoon freshly grated nutmeg 2 pounds (908 grams) frozen Tater Tots Accessories: If you’re feeling wild: a few big handfuls of shredded cheddar cheese, for topping If you’re feeling fancy: chopped flat- leaf parsley, for topping If you’re feeling like you and I should be BFFs: ketchup, for serving Directions Arrange a rack in the upper third of the oven and preheat it to 450 degrees F. Heat a large skillet over medium-high heat and add the oil. Add the shallots and a pinch of salt and cook, stirring, until softened, 5 to 7 minutes. Add the ground beef and season it with 1 teaspoon of salt. Brown the beef, breaking it up with a spoon or spatula. Stir in the green beans and cook for a few minutes, until thawed. Use a slotted spoon to transfer the mixture to a 9 x 13-inch casserole dish and spread it out evenly. Set aside while you make the creamed soup. Discard the juices that remain in the skillet, wipe it out, and return to medium heat. Melt the butter and whisk in the flour to make a paste. Cook, whisking, for 2 minutes. Whisk in the pale ale, then add the chicken stock very gradually, in 3 or 4 additions, whisking continuously and allowing the mixture to thicken before each addition. Whisk in the heavy cream, a bunch of turns of black pepper, the thyme, and the nutmeg. Increase the heat and continue whisking frequently until it just begins to simmer, then reduce the heat to low and simmer very gently for 5 minutes, whisking occasionally. Taste and adjust the seasoning as desired. Pour or ladle the mixture all over the ground beef and fold together to incorporate. Top with perfectly aligned rows and columns of Tater Tots (adding a layer of cheese under or over the tots, if desired) and season with salt and pepper. Bake until the tots are golden brown and crispy on top; begin checking for doneness at 35 minutes (or a few minutes earlier if you have cheese on top). If you want to get the tots even crispier, finish with a few minutes under the broiler. Let cool slightly, top with parsley, and/or serve with ketchup if desired. TO MAKE AHEAD: Complete the steps up through topping with tots (and cheese, if using), assembling in a 9 x 13-inch metal casserole dish. Let cool, wrap in plastic or foil, and refrigerate or freeze until ready to cook. It’ll last 2 days in the refrigerator and 3 months in the freezer. If reheating from the fridge, proceed as directed but add on a few more minutes in the oven to ensure that it’s heated through. To reheat from frozen, cover loosely with foil (tent it if there’s cheese on top), and bake at 350 degrees F for an hour, then uncover, increase the heat to 450 degrees F, and bake until the crackers are golden brown and the innards are heated through; begin checking for doneness at 20 minutes. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #MollyYeh #GirlMeetsFarm #FoodNetwork #ClassicBeefTotHotdish Molly Yeh's Classic Beef Tot Hotdish | Girl Meets Farm | Food Network    • Molly Yeh's Classic Beef Tot Hotdish | Gir...