....okay, I am sick and tired of everything I usually make from ground beef. What are your favorite ground beef recipes?
1 pound Ground beef
1 small onion, chopped
1 garlic clove, minced
1/4 cup flour
1/4 tsp pepper
1 can beef broth
1/4 cup milk (whole or 2%)
1/4 cup sherry (optional)
1 can (6 oz.) mushrooms stems and peices (drained)
1 cup sour cream or plain yogurt
In med. skillet, brown ground beef, onion, garlic; drain excess fat. Sir in flour and pepper (to coat); add broth, milk, mushrooms and sherry. Simmer covered 10-15 minutes, until about half the liquid is absorbed (add milk or broth if it seems too thick). Stir in sour cream, heat through. Serve over cooked egg noodles.
It's pretty easy, but you can substitute cr. of mushroom soup for the beef broth, just leave out the flour and increase the milk to 2/3 cup or so. It will thicken faster, and be creamier, so you may want to back off the sour cream a bit.
I know you are looking for ground beef recipes, but if you want to get fancy (what I call a "company dish"), make it with sliced tendersloin or top sirloin. And you can increase the ground beef amount by up to a pound without modifying the recipe much.
The green chile burritos - I just brown the meat with a small onion, a little cumin (1/4 tsp), a decent amount of salt and pepper and 2-3 cans green chiles (in the mexican food aisle). Fill a burrito (add cheese if you want, I don't, doesn't need it). Makes a spicier burrito, but the flavor are nice, more simple flavors than you get with all the spices you normally add to meat for burrito filling.
The Moussaka- I use a recipe close to this. It's a little time consuming, but not very complicated and VERY tasty. Sort of a greek lasagna, and very low carb.
Cooks.com has a good pastitsio recipes also.
Shepards pie is just beef browned with onions, make a roux and add some beef broth (or use canned gravy), combine with beef, put on 9x9 pan, cover with cooked peas and carrots (or whatever veggies you have), then smother with mashed potatoes. Bake for 25 minutes in med. oven, top with cheddar, bake 5 more minutes. It's a good way to use up leftovers.
Here is a good website that tells all about swedish meatballs. I recommend NOT leaving the nutmeg out. It's that flavor you can't put your finger on, but you notice it if it's missing. http://scandinaviancooking.com/articl...
Buffalo balls are like regular meatballs, only smaller, and instead of italian tomato sauce, I put them in chicken wing sauce. I use about a lb of ground beef, 1 med. minced onion, a couple of cloves minced garlic (or about 2 tsp powdered) a handful of breadcrumbs, a beaten egg, 1/2 cup shredded cheddar, 1 TB paprika, 1 tsp oregano, 1 TB dried parsley. make small (1 inch) meatballs. Lightly roll in breadcrumbs (you can do an eggwash first, but I seldom do b/c it's so messy). Bake at 350 for 15 minutes. Meanwhile, make your sauce. Melt 1 stick butter, 2 cloves minced garlic (or pwdered equivalent), 1/4 cup vinegar (red wine is best), 1/2 cup FRANKS red hot sauce, spices (I use papkrika, ground cayenne, dried mustard, ground black pepper- all to suit your taste) and 1 can of tomato sauce (BTW, if I am making regular chicken wings, I leave the tomato sauce out). Once the meatballs are done, cover with sauce. I often put these in my small crock pot for a party. Serve with blue cheese dressing (or ranch) and toothpicks. YUMM!
Here are a few of our family favorites: Beef Envueltos (softened corn tortillas with cooked ground beef rolled up inside, topped with ranchero sauce and cheese, baked), Cheeseburger Calzone (a Pampered Chef recipe, but I use fresh pizza dough), tacos, taco salad, baked chile rellenos (more casserole than the real thing), Hamburger and Onion Bread (the only Rachael Ray recipe that's worked for us), Tamale Pie and a Dirty Rice from Weight Watchers. Those are in addition to the usual lasagna, spaghetti, pan-fried hamburger steaks with gravy, burgers, chili, sloppy joes and enchiladas we usually do.
Laab from NE Thailand and Laos: drop ground beef into lots of boiling water and quickly break meat apart totally. Drain while still a bit pink. Add lime juice, fish sauce, chopped chilis, chil powder, finely sliced green onion, finely diced red onion, torn mint leaves, chopped cilantro, bit of finely chopped garlic and ginger. At serving, top with a few more mint leaves, torn cilantro, and ground up toasted rice grains (brown uncooked rice, grind in coffee grinder). Serve with hot rice and a plate on the side of lettuce and cabbage leaves, more mint leaves, and fresh, uncooked young green or long green beans.
I've also got some exta ground beef and actually just sauteed up a batch of empanada filling. Based it on this recipe:
but added more spices/flavorings to taste (garlic, allspice, cinnamon, curry, cayenne, and a tiny bit of of cloves) because it seemed to need a little more oomph. Was deciding between these and jamaican beef patties and went with something in between-ish.
I just made Jamaican patties stuffed with ground beef and they turned out really good! The best part is that you can make them unbaked and then freeze them and have an easy dinner or appetizer for another night.
Here is the recipe:
Another thing I really like making with ground beef is asian style lettuce wraps. Stir fry the beef with asian flavours like garlic, ginger and soy sauce and some finely diced veggies then serve with hoison sauce and iceberg lettuce on a big platter so people can serve themselves. Messy but fun!