Celebrating a Monson, Massachusetts, family recipe for French-Canadian meat stuffing, seasoned with cinnamon and cloves.
1 1/2 pounds hamburg (ground beef)
1 medium onion, chopped
2 medium potatoes, peeled and cut into cubes
1/2 teaspoon cinnamon (or to taste)
1/2 teaspoon cloves (or to taste)
Salt and pepper to taste
In a medium saucepan, cover the potatoes with water, plus a pinch of salt, and boil until easily pierced with a fork. Drain and mash (do not add any butter or milk). Set aside.
In a large skillet over medium-high heat, cook the ground beef and onions in 1/4 cup water until the beef is no longer pink and the onions are translucent – about 10 minutes.
Add the mashed potatoes to the beef mixture and combine. Add cinnamon, cloves, salt, and pepper to taste. Serve hot.