Name: Hamburger Slumgullion
Ingredients: 500 g ground beef; 1000 g stewed tomatoes (Grandma's, thawed), thawed overnight in the fridge; 4 g salt; 2 g black pepper; 360 g white rice, rinsed until water runs clear; 540 ml water for rice; 4 white sandwich bread; 40 g butter for bread, room temperature, soft enough to spread

Ingredients

Dish A

4 g salt
2 g black pepper

Dish B *

360 g white rice, rinsed until water runs clear

Dish C *

540 ml water for rice

Dish D *

4 white sandwich bread

Dish E

40 g butter for bread, room temperature, soft enough to spread

In its Jar

1000 g stewed tomatoes (Grandma's, thawed), thawed overnight in the fridge

In its Package

500 g ground beef

* larger than my standard 90ml prep dish

Steps

Start the rice. Combine rinsed rice and water in the saucepan, bring to a boil, drop to lowest heat, lid on tight, cook 18 minutes, then rest off heat 10 minutes.
18 min · Cook rice10 min · Rest rice ✓ Small saucepan with tight lid (for rice)
Meanwhile, heat the Dutch oven over medium-high. Add the ground beef and break it up with the wooden spoon. Cook 8–10 minutes until browned and most liquid has cooked off.
10 min · Brown beef
Strain out rendered beef fat, then return beef to dutch oven.
✓ Strainer (Optional)
Pour in the thawed stewed tomatoes, scraping any fond off the bottom of the pot. Stir in salt and pepper.
Drop the heat to low and simmer uncovered for 30 minutes, stirring every 5 minutes or so. The mixture should thicken to a loose stew — coats the spoon but still pours.
30 min · Simmer stew
Taste and adjust salt and pepper.
✓ Enameled Dutch oven
Spread butter generously across one side of each slice of bread — do not toast. The whole point is the soft cold bread against the hot stew.
Plate over rice. Serve the buttered bread on the side. If you have ginger brandy, raise a glass: "To the Bros."

Hamburger Slumgullion

Equipment