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anything new to do with Ground Beef?

I always struggle when it comes to ground beef night. While I enjoy all the standbys (tacos, spaghetti, meatloaf, shepherd's pie). I get bored of them too. Some new *easy* recipes would be great. No chilis please.

Whatcha got out there in your weeknight arsenal CHers??

As always, thanks....

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  1. Indian mincemeat and peas
    Arroz a la Cubana
    Picadillo
    Potato croquettes
    Meatballs
    Frito casserole
    Thai lettuce wraps
    Stuffed vegetables

    1. I'm a stuffed pepper fan. Have you tried using poblano instead of sweet peppers?

      1. My husband loves this embarrassingly easy Thai-style ground beef.

        Saute chopped onions and garlic, then add ground beef. While the beef browns, stir in curry powder and curry paste. When the beef is about halfway done, stir in about one cup of canned tomato sauce (I know, I know, it's embarrassing, but it works) and a few dashes of fish sauce. Once it's cooked, season it with salt and pepper and stir in a cup or so of coconut sauce. Finish with a squeeze of lime.

        Once the meat is done coooking, you'll want to keep on tasting to make sure it's to your liking. I usually add more curry paste and the cooking progresses.

        7 Replies
        1. re: katecm

          That sounds SO good! Do you have a particular curry paste you like to use? I used to use something called Instant India which I loved (I don't even know if that is curry paste), but haven't seen it around since I moved south.

          1. re: Scirocco

            You know, I don't - I just get the one they have at the grocery store, and can't remember the name. The key is mostly to just taste it before you add it so you don't end up too spicy.

            1. re: katecm

              I made your Thai-style ground beef tonight and while I doubt it even remotely resembles what you make (I'll explain in a sec), we both loved it! Thanks!

              I was unable to find curry paste (ANY) at our large, but woefully under-Indian/Thai-stocked grocery store, so got curry "sauce", which of course is not even close. Because it was a complete sauce, I had to improvise. Put in the tomato sauce, coconut sauce (which I made from coconut milk - ended up using the whole can), 2 tsp of curry powder, dash of fish sauce, dash of lime. It was quite a bit soupier than I'm sure yours is, and then I didn't have rice, couscous, or any Asian noodles to serve it with (yes, I know, I was JUST at the store!), so just made some rotini and had a sort of Indian/Thai "stroganoff" - it was great!!!

              Now I'm on a mission for curry paste.....

              1. re: Scirocco

                Not bad. Improvisation is key in many recipes if you don't have what you think you need!

                1. re: food_eater79

                  I agree - well done. I've often had to get creative with this recipe when I have tried to wing it without heading to the store. It takes improvisation well. The only time I didn't like it was when I used my homemade tomato sauce - it just tasted TOO Italian for the recipe!

                2. re: Scirocco

                  Did you use Japanese-style curry "sauce" (i.e. Golden curry)?

                  1. re: JungMann

                    Ok,you made me go dig it out of the recycle bin! It is: Seeds of Change Organic Korma Simmer Sauce. It is a mild creamy Indian style sauce (my husband doesn't like things too spicy, but likes a lot of flavor).

                    I would still like to know what kind/style of curry paste you used, katecm, next time you get a chance to look. There are so many varieties that it would change the dish a lot depending on which one you used.

          2. Joe's Special. The egg scramble with ground beef, onions, garlic, olive oil, mushrooms, oregano, and parmesan. It is good for any meal. And you probably have most of those ingredients at home already. Doesn't sound like much but my friends love it and as I child I loved it.

            1 Reply
            1. re: chilicrema

              Joe's special has spinach

              Some say this famous San Francisco specialty was devised by a San Francisco chef as a variation on the Italian frittata. Others insist it was created as an after-hours snack by dance-band musicians of the 1920's. A third theory attributes the dish to miners who frequented the city's riotous Barbary Coast district in the 1850's. Whatever its origin may be, this hearty mixture of beef, onions, spinach and eggs makes a satisfying meal any time of the day or night.

              Joe's Special

              2 tablespoons olive or vegetable oil
              2 pounds lean ground beef
              2 medium onions, finely chopped
              2 garlic cloves, finely minced
              1/2 pound mushrooms, sliced
              1 1/4 teaspoons salt
              1/4 teaspoon ground nutmeg
              1/4 teaspoon dry oregano
              1/4 teaspoon pepper
              1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry; or 1/2 pound fresh spinach, rinsed, stems removed, and leaves chopped (about 4 cups)
              4 to 6 large eggs, lightly beaten
              Heat oil in a wide frying pan over high heat. Crumble in beef and cook, stirring often, until browned. Drain excess fat.
              Add onions, garlic and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened, about 5 minutes.
              Stir in salt, nutmeg, pepper, oregano and spinach; cook for about 5 more minutes. Add eggs. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.
              Makes 6 servings.

            2. Empanadas and Spicy Sloppy Joes (not from a can!) are our ground beef favorites. Both can be made in minutes, but are really delicious, filling wintertime meals.

              1. I add this spice mixture to ground meat and use it in a variety of applications: meatballs, kebabs, burger patties, mincemeat curry, etc. It takes like 5 minutes to mix it up if you've got your meat defrosted which is perfect for weeknights.

                2 lbs ground beef or turkey
                2 teaspoons salt
                1/2 teaspoon ground cumin
                3-6 cloves garlic, minced
                1-inch knob ginger, minced
                1 teaspoon ground coriander seeds
                1 cup plain yogurt

                Mix it all together, refrigerate for a few hours (if you have the time), then form into meatballs and fry or steam. Or form into patties and pan-fry/grill. Or, for a loose curry, simply saute some sliced onions in a Dutch Oven and then add the meat and cook till it's done, breaking it up as it cooks so it resembles taco filling. You can eat it over rice, in tortillas, with pita, pretty much anything goes.

                Other spices I like to add to the mix are lemon juice, turmeric, cloves, red chili powder, and cinnamon. But they're optional.

                1. When I was growing up we used to do this very healthy thing of Syrian origin:

                  Required: lemon, pine nuts, onion, olive oil
                  To eat with: pita bread and yogurt

                  -Chop up an onion into small pieces
                  -Start to fry it in olive oil.
                  -Toss in some pine nuts so they toast a tiny bit
                  -Throw in the hamburger and work it so it becomes crumbled

                  Once the burger is done, put it in a bowl and sprinkle lemon juice on it.

                  It's delicious to scoop up with pita bread and a little yogurt. yummm

                  1 Reply
                  1. re: gourmandadventurer

                    yeah sounds great. I recently made ground meat with Syrian spice mix, onions and toasted pine nuts and served it on top of a mound of hummus

                  2. Make a package of Pepperidge farm stuffing (blue box) as directed, using butter and chicken broth.

                    Add 1 lb. ground beef, browned and drained, 1 sweet onion, chopped and sauteed, 2 or 3 stalks celery, chopped and sauteed, and 1 cup of cooked rice.

                    Combine and bake until heated through

                    1. I like this recipe and I make it often for my kids. It's a bit different than the usual tomato-y dishes that I usually make with ground beef and pasta. I made it only once with the sour cream (and it was good) but now leave it out since my son can't really eat dairy.

                      Hamburger Buddy (silly name, I know!)

                      http://www.eatingwell.com/recipes/ham...

                      4 Replies
                      1. re: valerie

                        thanks for this Valerie, I enjoyed it, and it was easy and different, and healthy. I would definitely make it again.

                        1. re: cleopatra999

                          So glad to see that you liked this one! I really like the flavor of the thyme. And now I am reminded that I haven't made it in a while, so I will put it back into the rotation.

                        2. re: valerie

                          I've made something similar but with hot, buttered cabbage strips when I was trying to stay low carb. It works out just as well as the pasta, I think.

                          1. re: valerie

                            Interesting! Sort of a distant cousin of a Ragu Bolognese. I'll have to try this.

                          2. When my SO had this at a potluck and raved about it, I requested the recipe. I kind of chuckled when I looked at the ingredients, since the casserole is called Italian Delight, but made it for him anyway. It's delicious! Have also used ground turkey, and like it as well as the beef. Enjoy.

                            Italian Delight

                            1 T. oil

                            2 lbs. ground beef

                            2 lg. onions, chopped

                            3 cloves garlic, chopped

                            1 11 oz. can corn, drained

                            1T. Worcestershire Sauce

                            1 2 1/2 oz. can chopped black olives

                            1 tsp. chili powder

                            1 tsp. salt

                            1/4 tsp. pepper

                            2 8 oz. cans tomato sauce

                            1 8 oz. pkg. small pasta (shells or elbows), cooked al dente

                            1 to 2 cups grated cheese.

                            Saute onions in oil, add garlic, stir and add meat. Break up, and cook till browned. Drain liquid from pan. Add corn, olives, Wor. Sauce, chili, salt and pepper, and tomato sauce. Add cooked pasta and mix well. Pour 1/2 of mix into a 9X13 baking dish, sprayed with Pam. Sprinkle half of cheese over, and cover with remainder of meat mixture. Cover with foil, and bake for 30 minutes at 350 degrees. Uncover, and add remainder of cheese. Bake additional 30 minutes.

                            This recipe can be cut in half and baked in a 9 inch square baking dish.

                            1 Reply
                            1. re: critter101

                              Just wanted to add that the grated cheese is not Parmesan, but cheddar, or combo of cheddar and jack.

                            2. There is a story today in San Francisco Chronicle "Living" section about TV chef Tyler Florence. I was amused when his wife said that when he comes home from a 3 week session of taping in NY, she makes his favorite: Beef stroganoff using her grandmother's recipe, which consists of ground beef, mushroom soup, mushrooms and sour cream! Sounds like comfort food all right, but the famous Tyler's favorite?

                              1. Ma Po (Ma Bo) Tofu

                                Bibimbap

                                Picadillo

                                1. This recipe usually goes over very well:
                                  http://chowhound.chow.com/topics/5168...

                                  1. My German mother always made Fricadellen (awful name, I know), which is essentially a typical meatloaf mixture formed into patties and sauteed slowly (about 10 min each side) until cooked through. You get nice brown drippings which are easily turned into gravy. Sometimes I use canned mushroom soup, other times just milk and flour. If you need more volume or flavor, add Gravy Master/Kitchen Bouquet, Better Than Bouillon, or powdered Onion Soup mix. The big difference in the meat mix is the addition of minced cooked cabbage - but in my kitchen, this has evolved into using coleslaw instead, the same amount as the onion in your meat loaf mixture. The cabbage or slaw melts into the meat so you'd never identify it, adding tender sweetness. This also works with ground pork, chicken, or turkey. An added plus is that Fricadellen are also ideal served on a bun, either hot or cold.