93/7 Ground beef (2 lb)
Salt (2 tsp)
Black pepper (1.5 tsp)
Garlic powder (1.5 tsp)
Onion powder (1.5 tsp)
Worcestershire sauce (15g)
Russet potatoes (1,400g – peeled and uncooked)
Salt (2 tsp)
Black pepper (1.5 tsp)
Garlic powder (1.5 tsp)
Onion powder (1.5 tsp)
Smoked paprika (1 tsp)
Light sour cream (80g)
Ketchup (80g)
Worcestershire sauce (25g)
Salt (1/4 tsp)
Black pepper (1/2 tsp)
Garlic powder (1/4 tsp)
Onion powder (1/4 tsp)
Swiss cheese (100g)
Yellow onions (800g)
Beef stock (150g)
Cut your onions in half, peel the shell off, then slice into thin strips. Place in a large pot on medium heat with a pinch of salt, and keep stirring while the onions caramelize.
Once the onions begin to sweat and eventually start to caramelize (with the pan starting to develop some color), add in your beef stock, turn the heat to medium-low, and let cook until the beef stock is absorbed. (This will take about 45 minutes.)
Peel and dice your potatoes into bite size pieces. Place onto a sheet tray, spray with oil, then season with the listed seasonings. Toss in a 450 degree (F) oven until cooked to your liking (~10-15 minutes). Remove once done and set to the side.
Add your ground beef to a bowl and season with the listed seasonings. Mix well, then place in a skillet on medium-high heat and cook until the ground beef is cooked through. Remove from the pan and set to the side.
To make the sauce, simply combine everything in a bowl and mix together.
To prep, add a layer of potatoes to the bottom of your bowl, then some ground beef, ~20 grams of grated Swiss (or your cheese of preference), some caramelized onions over the top, and then your sauce. Enjoy!
