{"id":1297,"date":"2025-09-05T16:41:33","date_gmt":"2025-09-05T16:41:33","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=1297"},"modified":"2025-10-21T05:37:07","modified_gmt":"2025-10-21T05:37:07","slug":"millionbof","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/millionbof\/","title":{"rendered":"Millionb\u00f8f"},"content":{"rendered":"\n<p><em>Makes 4 servings<\/em><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients<\/h3>\n\n\n\n<p><strong>Potatoes<\/strong><br>12 russet potatoes<br>2 tbsp butter<br>1 1\/2 cups sour cream<\/p>\n\n\n\n<p><strong>B\u00f8f Gravy<\/strong><br>1 white onion<br>2 cloves garlic<br>3\/4 tbsp butter<br>1 fresh rosemary sprig<br>1lb ground beef<br>1 tsp salt<br>1 tsp granulated sugar<br>1 tbsp tomato puree<br>3 tbsp merlot wine<br>2 cups beef broth<br>1 tbsp worchestershire sauce<br>3 bay leaves<br>corn starch as needed<br>flour as needed<br>neutral oil as needed<br>t.t. fresh parsley<br>t.t. kosher salt<br>t.t. cracked pepper<\/p>\n\n\n\n<br>\n\n\n\n<h3 class=\"wp-block-heading\">Procedure<\/h3>\n\n\n\n<p><strong>Prep<\/strong><\/p>\n\n\n\n<p>Bring a large pot of water to a boil.<\/p>\n\n\n\n<p>Mince onions and garlic.<\/p>\n\n\n\n<p>Chop parsley, set aside a few leaves for decor.<\/p>\n\n\n\n<p>Peel and dice potatoes.<\/p>\n\n\n\n<br>\n\n\n\n<p><strong>Cook<\/strong><\/p>\n\n\n\n<p>Boil potatoes until tender.<\/p>\n\n\n\n<p>While the potatoes are boiling, saute onions and garlic with butter and rosemary until slightly browned. Add salt and sugar throughout.<\/p>\n\n\n\n<p>Add beef, tomato paste, and oil. Cook until well-done. Drain water as you go.<\/p>\n\n\n\n<p>Deglaze with wine and cook out the alcohol.<\/p>\n\n\n\n<p>Add the broth, worchestershire sauce, bay leaves, salt, and pepper. Simmer for 15 minutes.<\/p>\n\n\n\n<p>Gradually add equal parts corn starch and flour until gravy is thickened to your likening.<\/p>\n\n\n\n<p>For the mashed potatoes, drain and return to the pot. Add sour cream, butter, salt, and pepper. Mash until creamy.<\/p>\n\n\n\n<p>To plate, start with mashed potatoes, top with the beef gravy, and garnish with parsley.<\/p>\n\n\n\n<p>Nyde! \ud83c\udde9\ud83c\uddf0<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/09\/PXL_20250830_021222186-1024x576.jpg\" alt=\"\" class=\"wp-image-1298\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/09\/PXL_20250830_021222186-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/09\/PXL_20250830_021222186-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/09\/PXL_20250830_021222186-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/09\/PXL_20250830_021222186-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2025\/09\/PXL_20250830_021222186-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<br><br>\n","protected":false},"excerpt":{"rendered":"<p>Makes 4 servings Ingredients Potatoes12 russet potatoes2 tbsp butter1 1\/2 cups sour cream B\u00f8f Gravy1 white onion2 cloves garlic3\/4 tbsp butter1 fresh rosemary sprig1lb ground beef1 tsp salt1 tsp granulated sugar1 tbsp tomato puree3 tbsp merlot wine2 cups beef broth1 tbsp worchestershire sauce3 bay leavescorn starch as neededflour as neededneutral [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1298,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70],"tags":[31,66,16,11],"class_list":["post-1297","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-danish-","tag-beef","tag-comfort","tag-hearty","tag-savory"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=1297"}],"version-history":[{"count":2,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1297\/revisions"}],"predecessor-version":[{"id":1848,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/1297\/revisions\/1848"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/1298"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=1297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=1297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=1297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}