Well, I’ve never made it with sausage or bacon. My Hungarian buddy is a vegetarian, so I figured it for more of a side-dish than a casserole meal. And Susan Derecskey’s The Hungarian Cookbook also omits meat.
The potato/egg/onion/sour cream combo reminded me of a dish my Bohunk grandpapa made, called “dill gravy.” Sort of a potato-onion soup with eggs poached in it. And dill. Lots and lots of dill.
The usual salmon rolls, chili and stew… but I now have an urge to make Hamburger Soup again… haven’t had that in a bit.
Can’t imagine that made with dill – did it work OK? We add bacon or speck to that recipe.
Thanks Chefguy for a trip down Memory Lane. Your recipe, minus the more eclectic additions, is one of the best dishes I used to have when I was in the Air Force. At midnight chow there was always a steaming vat, or so it seemed, of your ground beef/white sauce concoction. The old mess sergeant called in the Original SOS, Shit on a Shingle. As much as I love the version made with air-dried beef, the hamburger variety had it beat. Gloriously tasty, and over-the-top greasy, just the thing ladled over toast. Never made it myself, but the description has set my taste buds on full alert. Now I’ll have to drag my weary self out for a few key ingredients. Just made five gallons of chili. That’s how big the pot is, and the freezer was just about empty, so why not. Lots of good eating for the next few months. A few weeks ago my goddaughter’s mother sent over 4 containers of her great turkey soup. It’s actually just a really rich broth, but some cooked rice or pastina stirred in, it’s heaven. Not as good as Grandmom’s, but then, what could be. I’m the only one I know who likes it, so much the better for me. YAY!
This is what I could eat the other three days of the week. Yeah, I’m on Lipitor.
Other faves:
Bean soup made with some sort of smoked pork (sausage, chops, hocks), served with corn bread with honey.
Scalloped potatoes with ham.
My world-famous and award-winning black bean and chicken chili.
Can you tell it’s 10 degrees outside and dark most of the time?
I just got one of those Harrington corncob smoked hams, you know those ads that have been in the back of the New Yorker and Yankee and other mags since forever ago? Just so I could make scalloped potatoes and ham.
Breakfast for dinner is my ultimate comfort food, though.
I had never heard of Hamburger Gravy until now. When I was a kid I had a Betty Crocker Cookbook for Kids, and it had a recipe for Saucy Hamburger Crumble, which I now know to be Hamburger Gravy. It was simpler than Chef Guy’s recipe - no sage, margarine instead of olive oil, and garlic and onion powder instead of the fresh stuff. On YOYO dinner nights (when Mom didn’t want to cook and told us You’re On Your Own) I loved to make a single serving and heap it over a baked potato. Mom couldn’t stand it, though. She said it looked like barf. If she saw me making it, she’d ask me if I was making that Crunchy Crispy Crackly Crumbly Cruddy Crap again. (She never could remember Betty Crocker’s catchy name for it.)
This winter’s comfort food is spinach spread on Wheat Thins. Thaw a package of frozen chopped spinach and squeeze the water out. Mix it with 16 oz. of softened cream cheese, a couple of good size garlic cloves, minced, and about a third of a cup of mayonaise. Put a bowl of Wheat Thins on one arm of the armchair, the remote on the other arm, and the bowl of spinach spread in your lap. Enjoy.
Oh yeah, forgot to mention that I’ve never had hamburger gravy but I’m making it tonight.
I mean, it’s two of my favorite words right in a row, how could it be anything but awesome?
Ummm…you’re a guy, right? Cuz women usually find this sort of thing fairly disgusting. My idea of the perfect woman is someone who thinks biscuits and gravy is the perfect breakfast food.
I’m a fella. And my wife won’t touch it, I’m sure. Who cares? More for me.
My family calls this recipie “Mush”. The only difference it that (my family) would add a can of peas to the mix, and THEN serve over rice or noodles.
My wife had never heard of it before we moved in together, and with the exception of the peas (she hates peas 
) we have it fairly regularly here! She loves the stuff now. Easy, cheap, and good!!! 
We also do not add milk or cream, but leave it a beef based gravy.
Great comfort food.
Sorry, I’m already taken!
And I’m the one who hates the stuff. Good thing I do most of the cooking! 
:eek: Vegetarian rakott krumpli!!! Say it ain’t so.
Oh yay, I’m perfect! 
Guess I found the perfect woman, she just learned to make this for me for breakfast! Great stuff! (She does white sauces much better than I do.)
(Even if I do most of the cooking in the house, especially now that she’s pregnant and too big to reach even the 2nd shelf )
Creamed Spinach
Cream of Mushroom Soup
Boiled Potatoes with butter and parsley
(not all at the same meal, obviously )
I LOVE biscuits and gravy. I haven’t found anyone who really makes them great here at home (acceptable but nothing special) but I have had some unbelievable ones when I’ve been traveling - like Heaven on Earth.
Great, now I’m starving.
Well I dunno about other women but it sounds pretty tasty to me (of course for awhile the height of my cuisine was hamburger, a tin of tomato soup and pea to make ‘ghoulash’ so hamburger gravy sounds like a step up from that…)
Roast beef / mashed potatoes / glazed carrots
I win!
I make an awesome corned beef dinner, excellent on a chilly night.
Buy at least 4 lbs corned beef brisket and rinse the thing really well under warm water. Then put it in a crock pot. Add some allspice berries and peppercorns, a thinly-sliced lemon and similarly-prepared onion, and pour in hot water to cover. Cook 6 hours or so until tender.
Do Not Skip This Step: Remove the corned beef from the crock pot, discard everything but the meat, and fire up the broiler. Combine equal parts dijon mustard and brown sugar, and spoon this over the meat. Slip this under the broiler until the mustard topping is golden-and-bubbly.
Slice on a bias and serve with mashed potatoes and cabbage. If you’re lucky, you’ll have enough leftover potatoes and meat to make hash the next morning. That, with some poached eggs and sourdough toast = the perfect cold morning breakfast.