Recipe By:
Andrew Conner from Montgomery, AL
Courtesy of Sustainable Table ®

Ingredients:
1 lb of groundbeef
1 onion (chopped or sliced)
Salt
Lemon-Pepper
Soy sauce
Flour
8 quartered yukon gold potatoes
1 stick of butter
3-4 cups of water
8 oz of sour cream (optional)
¼ cup of milk (optional)

Directions:
In the foil take a quarter of the stick of butter and all the potatoes and wrap tight, lay seal up placed in the charcoal/fire so they can cook.

On the grill brown ground beef and onions with the spices and 2 tbs of soy sauce. Once that is done remove the mixture while leaving the grease and in the skillet.

Removing skillet from heat, slowly mix in flour a little at a time until the sheen is gone and the flour/grease mix is like a paste. Slowly add quarter cups of water to the paste mixing it thoroughly over the heat source until it turns into a gravy with the consistency that you would like. Place the beef mix back into the gravy and let it simmer for about a half an hour.

Ten minutes before you pull the meat-gravy off the grill, get the potatoes out from the coals/fire and place in a bowl, put the rest of the butter, the sour cream and the milk in with the potatoes and mash thoroughly. You also have the option of just placing the potatoes on the individuals plate and mashing it with your fork. Once the simmering is done merely spoon the gravy on the mashed potatoes, making a Mudpuddle.