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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.