DH and I cook with ground beef more than anything else. We always cook the same things over and over again (sloppy joes, tacos, etc.). Does anyone have any tried and true recipes using ground beef?
I mix ground beef, 2 cans stewed tomatoes, brown rice, and some frozen veggies (2 small boxes or 1 large bag) with some seasonings (Mrs. Dash is an easy all purpose one). My DH loves this and it's really fast and easy to make.
2 pounds potatoes, such as russet, peeled and cubed
2 tablespoons sour cream or softened cream cheese
1 large egg yolk
1/2 cup cream, for a lighter version substitute vegetable or chicken broth
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 3/4 pounds ground beef or ground lamb
1 carrot, peeled and chopped
1 onion, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef stock or broth
2 teaspoons Worcestershire, eyeball it
1/2 cup frozen peas, a couple of handfuls
1 teaspoon sweet paprika
2 tablespoons chopped fresh parsley leaves
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth.
While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.
Preheat broiler to high. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve.
Mashed Potatoes:
3 pounds Yukon gold potatoes, peeled and quartered
1 tablespoon salt
1 cup milk, warm
1/2 stick butter, room temperature
Place the cut potatoes in a large stockpot, cover with cold water and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, press them through a potato ricer or food mill and into a mixing bowl. Whip in the warm milk and softened butter until incorporated and the potatoes are fluffy. Cover and keep warm.
Filling:
1 tablespoon vegetable oil
2 pounds boneless beef brisket or chuck steak, cubed
2 garlic cloves, chopped
1 cup chopped onion
2 bay leaves
Salt and pepper, to taste
2 tablespoons flour
2 cups canned beef broth, low sodium
8-ounce can chopped tomatoes
Celery, carrot, 1/2 onion, tied together with string
2 cups frozen sweet peas, thawed
2 cups frozen diced carrots, thawed
1 cup pearl onions, blanched
3 tablespoons chopped parsley
In a 2-quart saucepan over medium heat, add the oil then braise the beef with the garlic, onion, and bay leaves. Season with salt and pepper. When the meat is browned and the onion is tender, dust with flour. Cook for 3 to 4 minutes, stirring often. Pour in the beef broth and cook for 2 minutes until the mixture begins to thicken. Add the canned tomatoes and the whole vegetables tied together. Simmer for 5 minutes to infuse the flavors, then remove the vegetable bundle. Add the peas, carrots, pearl onions, and parsley. Taste and adjust seasoning as needed.
Transfer the meat mixture to a 9 by 13-inch casserole dish. Spread the mashed potatoes evenly on top of the casserole. Dot with butter if desired. Bake in a preheated 350 degree F oven until the potatoes are golden, about 30 minutes.
I use ground beef in stuffed peppers, lasagna, and even an easy version of stroganoff. Oh, and meatloaf too.
For the stroganoff:
Brown 1 lb ground beef
Drain fat.
Add 2 cans of cream of mushroom soup
Heat til warm
Add 1-2 cups of cheese (depending on how cheesy you like it)
Add 1 heaping TBLS sour cream
Dash of lemon juice.
Serve over rice or noodles. I love this reheated with rice and served over toast.
Beef and Chicken Fajita Burgers
Beef Fajita Burgers:
1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling
Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice
8 crusty rolls, split
Bacon and Black Bean Smash, recipe follows
Heat a grill pan or large skillet over medium high heat.
For Beef Fajita Burgers:
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.
For Chicken Fajita Burgers:
Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.
Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top.
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Cheddar Burgers and Veggies
9 POINTS PER SERVING
Ingredients:
1 ˝ lb lean ground beef
1 ˝ cups shredded cheese
1 ˝ Tbsp Worcestershire sauce
3 medium green onions, chopped
2 tsp peppered seasoned salt
3 medium gold potatoes, thinly sliced
2 cups baby cut carrots, cut lengthwise in half
18 cherry tomatoes, cut in half
6 medium green onions, sliced
Instructions:
Heat grill for direct heat. Cut six 8x12 pieces of heavy duty foil; spray each with cooking spray.
In large bowl, mix beef, cheese, Worcestershire sauce, chopped onions, and 1 ˝ tsp of the peppered seasoned salt. Shape mixture into 6 patties about 1 inch thick.
Place potatoes on center of each sprayed foil piece. Top with beef patty, carrots, tomatoes and slice onions; sprinkle with remaining ˝ tsp seasoned salt. Fold foil over patties and vegetables to form packet. Allow space on sides for circulation and expansion.
Cover and grill packets over medium heat 17 to 20 minutes, rotating packets ˝ turn after about 8 minutes, until potatoes are tender.
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Beef, Bean, and Corn-Bread Casserole
Cook beef, onion, and garlic in a large saucepan coated with cooking spray over medium-high heat until browned, stirring frequently to crumble the beef. Drain the beef mixture in a colander.
Return beef mixture to pan. Add chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, and chiles; cover and cook over medium-low heat for 10 minutes. Pour mixture into a 2-quart casserole coated with cooking spray; set aside.
Combine the milk and egg in a bowl, and stir well. Add the cornmeal mix, and stir well. Pour the cornmeal mixture over the beef mixture. Bake at 400° for 20 minutes or until the corn-bread topping is lightly browned.
Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the corn-bread topping, cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in the refrigerator).
Yield: 4 servings
NUTRITION PER SERVING
CALORIES 448(18% from fat); FAT 9g (sat 2.9g,mono 3.5g,poly 1.3g); PROTEIN 29.7g; CHOLESTEROL 108mg; CALCIUM 274mg; SODIUM 948mg; FIBER 4.4g; IRON 6.7mg; CARBOHYDRATE 64.8g
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Herbed Meat Loaf with Sun-Dried Tomato Gravy
1 cup sun-dried tomatoes, packed without oil (about 24)
3 cups boiling water
Vegetable cooking spray
1 cup finely chopped onion
1 cup finely chopped green bell pepper
2 garlic cloves, crushed
1 (1-ounce) slice whole-wheat bread, torn into small pieces
2 tablespoons 1% low-fat milk
1/2 cup (2 ounces) shredded sharp provolone cheese
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 egg whites
1 3/4 pounds ultra-lean ground beef
Sun-dried Tomato Gravy
Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside.
Coat a medium nonstick skillet with cooking spray, and place over medium-high heat until hot. Add onion, bell pepper, and garlic; sauté 5 minutes or until tender. Set aside.
Place bread in a large bowl. Drizzle milk over bread; toss well to moisten bread. Add tomatoes, onion mixture, cheese, and next 6 ingredients (cheese through egg whites); stir well. Crumble beef over tomato mixture, and stir just until blended.
Preheat oven to 350°. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until meat loaf registers 170°. Let meat loaf stand in pan 10 minutes.
Remove meat loaf from pan, and reserve drippings for Sun-dried Tomato Gravy, if desired. Cut loaf into 16 slices. Serve with Sun-dried Tomato Gravy.
2 lb ground beef
1 med onion - diced
1 small green pepper - diced
1 small jar of drained sliced mushrooms (optional)
1 can cream of mushroom soup
1 can of diced tomatoes
1 tbsp A-1
3-4 tbsp ketchup
1 1/2 cups of elbow macaroni - cooked
grated sharp cheddar cheese
Brown beef, onion, and green pepper. Add in cream of mushroom soup, A-1, and ketchup. Simmer 10 min. Add in cooked macaroni. Pour in 9x13 casserole dish. Top with grated cheddar cheese. Bake at 350 for 30 min.
Meatloaf
3 lb ground beef
1 can of original Rotel
1 can of condensed tomato soup
salt
pepper
Texas Pete (couple of dashes)
2 eggs
1 cup of bread crumbs or oatmeal
Lipton Onion Soup Mix or Onion/Mushroom Soup Mix
Mix all together. Put in 9 x 13 casserole dish by making a mound in the middle, leaving space all around it. Bake 350 for 30 min, then increase temp to 400 for 30 min.
ETA: I forgot to add the diced tomatoes on the first recipes.
Last edited by shellbell516; 11-02-2005 at 08:33 AM.
Michelle and Phillip - May 16, 2004
Rachel Elizabeth - August 18, 2005 Life with Miss Rachel
5 large green peppers-tops cut off and seeded
1 pound ground beef
1/3 c diced onions
2-3 gloves crushed garlic
1 1/4 c water
1 c uncooked white rice
1 can tomato sauce
1/2 can diced tomatoes (optional)
1 1/2 c shredded mozzarella, divided in half
salt and pepper to taste
Bring a large pot of salted water to a boil
Boil peppers for 5 minutes and set aside
preheat oven to 350 degrees
While the peppers are boiling saute ground beef, onion and garlic until brown
Drain off fat and season with salt and pepper
Add rice, tomatoes and water. Cover and simmer for 10 minutes.
Remove from heat and add 1/2 the mozzarella to the mixture
Spoon the mixture into the peppers and place in a baking dish
Pour tomato sauce over peppers
Bake covered for 25-30 minutes
Sprinkle the remaining mozzarella cheese over the top of each stuffed pepper and return to the oven for 5 minutes or until cheese has melted.
Ground Beef Recipes
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Originally Posted by JRPAGV
