Recipe by JULIEP
"A delicious scramble great for any meal of the day! This is a Seattle favorite!"
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1 (8 ounce) package
sliced fresh mushrooms
1 (10 ounce) package
frozen chopped spinach, thawed and drained
salt and pepper to taste
This recipe has many versions with slight variations. It originated in San Francisco's Joe's Restaurant in the 1930s during the "big band" era. The Bunny Bennington orchestra came in to the restaurant at closing time and the chef whipped this up from what he had on hand. I add a tablespoon of dry Marsella wine while the onions and meat are browning. I beat the eggs together as you would for scrambled eggs and stir into the mix at the end. Just before serving I add pine nuts and Parmesan cheese. Everyone loves it!
I tried this tonight. Followed the recipe. Not good. Not bad, but not good. The eggs did nothing for it but my family liked the eggs the best. It seemed to lack a sauce of some sort for the ground beef mixture.
Hearty and tasty. Fresh spinach is the only way to go with this dish, however; use 1/2 pound (stems removed,or use the bagged stuff.) It cooks very quickly and gives a far better flavor. I used only half the onion, but added a touch more garlic, as it really complements the beef and spinach.
There was a restaurant here in town many years ago that served this dish & I absolutely loved it so I thought I'd give it a try myself. It is so delicious! I prepared it for 30 people & was quite taken back that almost the entire dish was returned full. It seems the men don't like to eat anything green & the women didn't like mushrooms. What a meal they missed just by not even taking a single bite. This is so very good!
Ok, first of all as a child my dad used to tell us he made this recipe up in the Air Force when he was in charge of cooking which I know now is total bogus (thanks dad). Now, I always loved this dish but it is better made with fresh spinach, saute the mushrooms with some butter seperatly and then you can top with some shredded cheddar or parmesan cheese and season liberally with salt and pepper. Pretty good and pleasing all around with some practice and something that as a kid we all looked forward to and as an adult is still fun to make. Can also be done with sausage for a different taste.
I made this recipe for 2 - my husband and me. I used 1/2 lb ground beef and eyeballed the veggies based on what we had scraps of in the fridge - lots of spinach, 2 big mushrooms, 1/2 an onion and 1/4 green pepper - + 2 cloves of garlic and 2 eggs.
I followed the recipe exactly (true, with a small variation in vegetables) until the very end. I may have turned my stove on too high in the beginning because by the time the onion cooked clear I thought the meat was very well-done. When the egg started taking a long time to cook I didn't want the meat to go bad so I ended up scrambling it a bit.
Next time I'll turn my eletric stove on 5 from the start rather than 7 (medium high).
Still, it was so tasty and easy!
This is very good! When I was a kid, my mom made something similar to this, but instead of using spinach, she used chopped zucchini (maybe because my father LOVED zucchini!). The funny thing is, WE called it "Joe's Special," and we lived in a suburb of San Francisco! After reading this recipe, I have made it now both with zucchini and spinach, and it is great both ways! Tonight, while we were eating it, I thought it might be great with salsa in it, and my husband suggested making it with sausage instead of hamburger. As another reviewer said, this is a pretty versatile recipe, as any number of alterations can be made to it and it is still delicious! Thanks for sharing it!
This is a great recipe, I have made Joe's Special for years but didn't have quite the right combination that I remembered tasting years ago. This one does it, only change I made was to use green onions since I was out of others and added Parmesan cheese. My husband raved about it even though he isn't fond of green onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Joe's Special Scramble
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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