Recipe Tag: Ground Beef

Tuscan Meatballs with Cabbage

Place a large roasting pan in the oven and preheat to 375°F.

Mash 1 can of the beans together with the oregano, sage, paprika, fennel, salt, and pepper.

Add the ground beef to the mashed beans and mix until well blended.

Roll the mixture into about 50 small meatballs (there should be 8-10 meatballs per serving).

Place 2 tablespoons of the olive oil in the roasting pan and add the meatballs.

Place the pan back in the oven and roast the meatballs for 20 minutes. Shake the pan occasionally so they don’t stick.

While the meatballs are cooking, place a large skillet over medium high heat.

Add the remaining 1 tablespoon olive oil and the garlic and cook for about 3 minutes.

Add the onions, celery, and carrot and cook for about 5 minutes.

Add the diced tomatoes, stir, and add the second can of white beans, the sliced olives, and the vegetable stock.

Reduce the heat to a simmer and cook for 20 minutes. Stir frequently.

Add the contents of the skillet and the cabbage to the roasting pan with the roasted meatballs. Stir gently.

Cook for 10 minutes until the cabbage is wilted, stirring occasionally. Serve.

Teriyaki Burgers

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add 1 teaspoon of the sesame oil to the pan and then the mushrooms.

Toss and return the pan to the oven.

Roast the mushrooms for 20 minutes. Toss occasionally.

Remove and let cool.

Place the mushrooms and green onions in a food processor and pulse until the vegetables are a large dice.

Add the ground beef and the teriyaki sauce.

Pulse until the vegetables and beef are well blended.

Form into two patties.

Place a large skillet over medium high heat (or heat the grill).

Add the remaining 1 teaspoon sesame oil to the pan and swirl to coat. (If cooking on the grill, brush the burgers lightly with the sesame oil before cooking.)

Add the burgers and cook on each side for about 7 minutes.

Serve on the hamburger bun with tomato and sprouts.

Stuffed Peppers

Preheat oven to 325°F.

Place the water in a small sauce pan over high heat. When the water boils, add the brown rice and reduce to a simmer. Cook until the rice is almost done, about 30-35 minutes.

While the rice is cooking, place the olive oil in a large skillet over medium-high heat. Add the onions and cook for about 3 – 4 minutes. Add the ground beef and cook until browned.

Add the tomatoes, oregano, basil, paprika, salt and pepper and stir well. Add the water. Simmer for about 10 minutes, stirring occasionally.

While the rice and filling are cooking, remove the stem and core the peppers. Remove the seeds.

When the rice is done fold it into the ground beef.

Fill the peppers with the rice and ground beef mixture. Place in a shallow pan and put the pan in the oven. Roast for about 15 minutes, then reduce the heat in the oven to 300°F. Roast for another 20 minutes until the pepper is soft but not mushy. Serve.

Southwestern Cheeseburgers

Preheat the oven to 375°F.

Place the poblano and the jalapeno in the oven on a piece of aluminum foil.

Roast for about 25 – 30 minutes. Turn once or twice.

Remove the peppers from the oven and place in a paper bag to cool.

When they are cool, the skins will slip off easily.

Remove the seeds and dice the poblano. Mince the jalapeno pepper and add both to a medium mixing bowl.

Add the diced peppers, shallot, cumin, chili powder, paprika salt, black pepper, cilantro leaves and ground beef.

Mix together until well blended.

Let stand at least 20 minutes in the refrigerator.

Place a large skillet or grill pan in the oven and preheat the oven to 400° F.

While the oven is preheating, form the beef mixture into four burgers.

When the pan is hot place the burgers in to sear.

Return the pan to the oven. Cook for about 5 minutes on the first side, then turn.

Cook for about 3 minutes on the other side for rare and longer for medium-rare or medium.

Just before the burgers are done, top them with the grated cheese and return to the oven to allow the cheese to melt.

Place the cooked burgers on the buns and serve.

Alternatively, these burgers can be cooked well on the grill. Timing will be similar.

Sloppy Joes

Place the olive oil in a large skillet over medium-high heat. Add the onion, celery, carrot, and bell pepper. Cook for about 5 minutes, stirring occasionally.

Add the ground beef and cook, stirring frequently, until it is browned.

Add the vinegar, Worcestershire, paprika, tomato paste, pepper and water. Reduce the heat to medium low and simmer for about 20 minutes, stirring occasionally.

Serve over lightly toasted hamburger buns.

Savory Mushroom Cheeseburgers

Place the olive oil in a medium skillet over medium high heat.

Add the sliced mushrooms and cook, tossing frequently, until caramelized (about 10 minutes).

Remove to a plate and place in the refrigerator to cool.

When the mushrooms are cool mix 2/3 with the ground beef, Worcestershire sauce, salt, pepper and sage until well blended.

Pat into two burgers.

When ready to cook heat a medium skillet over medium high heat.

Add the burgers and cook for about 7 minutes on the first side. Turn.

Top the burgers with the remaining mushrooms, a slice of tomato and then the cheese.

Cook for about 7 to 10 minutes until the cheese has melted slightly.

Serve on a hamburger bun topped with tomato and lettuce.

Quick Cheeseburger Mac

In a large skillet, brown the ground beef, drain well and set aside.

Wipe out the pan and add the elbow macaroni and the water. Bring to a boil, reduce heat and cover. Cook approximately 8 minutes, or until al dente, stirring frequently until all the water is absorbed.

While the macaroni is cooking, mix together 2 Tbs. of the milk with the flour in a small bowl.

Warm the remainder of the milk in a saucepan and add the flour mixture, then cook over low heat, whisking frequently until the mixture thickens.

Add the cheese and stir well until it is completely melted and then add the paprika, dry mustard and cayenne.

Add the catsup, cheese mixture, and cooked beef to the macaroni, stirring well. Serve.

Quick Beef Stroganoff with Noodles

Place the water in a large pan over high heat.

When it boils, add the pasta.

Place the oil in a large skillet over medium high heat.

Add the onion and cook for about 3 minutes, stirring frequently.

Add the ground beef and cook, stirring frequently, for about 5 minutes until browned and crumbled.

Add the mushrooms and cook for another 5 minutes until browned. Stir frequently.

Add the flour and stir until well blended.

Add the Worcestershire sauce, lemon juice, basil, salt, pepper and stock.

Reduce the heat and simmer for 20 minutes, stirring occasionally.

When the pasta is almost done, place the sour cream in a small dish.

Add some of the sauce to the dish containing the sour cream, about 2 tablespoons at a time. Stir well to blend, then repeat with another 4 tablespoons of sauce. (This will help prevent the sour cream from curdling when you add it to the hot sauce.)

Turn off the heat under the skillet and add the sour cream mixture to the pan.

Drain the pasta and add it to the pan.

Mix well and serve.

Pasta with Tomato Caraway Sauce

Place the caraway seeds in a medium skillet over high heat.

As the pan heats up, shake the pan frequently so that the seeds don’t burn. Toss for about 10 minutes until the seeds are toasted.

Remove and grind in a blender or a mortar and pestle.

Place the olive oil in a medium skillet over medium-high heat. Add the onion and garlic.

Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly.

Add the ground beef and the ground caraway seed.

Cook until the beef is browned, then add the paprika, tomatoes, tomato paste, water, salt, and pepper.

Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the liquid has reduced to about 1/4 cup and the sauce is thickened: about 40 minutes.

When the sauce is nearly done, place the water in a large sauce pan over high heat.

When it boils, add the fettuccine and cook until it is just tender.

Drain the pasta and add it to the sauce.

Cook over low heat, tossing frequently, for about 2 minutes.

Serve.

Pasta with Sauce Bolognese

Place the olive oil in a medium skillet over medium-high heat.

Add the onion, carrots, and garlic.

Reduce the heat to medium and cook, stirring frequently, until the onion has softened slightly.

Add the ground beef.

Cook until the beef is browned. Stir frequently.

Add the water, salt, pepper, tarragon, thyme, bay leaves, oregano, and sage.

Reduce the heat to medium-low and cook, stirring occasionally, for two hours. Each time you stir, gently mash the carrots with the back of a spoon to crush them. If the liquid reduces below about 1/2 cup, add water 1/4 cup at a time.

After the sauce has simmered for two hours, add the tomato paste and Worcestershire sauce.

Stir and simmer 15 minutes while you make the pasta (below).

When the sauce is nearly done, place the water in a large sauce pan over high heat. When it boils add the pasta and cook until it is just tender. Drain the pasta and add it to the sauce. Cook over low heat, tossing frequently, for about 2 minutes. Serve.