What is your favorite one using this type of meat?
Mine is meatballs
1/2 cup seasoned bread crumbs
- mix together
- roll into 11/2 inch balls
- bake at 350
- bout 30 minutes
Sounds good, sierramistplz! What type of sauce do you make with it?
Hamburger is so flexible - love buying it on sale and keeping it in my freezer for those "quick" meals but have to say that I'll only buy 85/15 ~ anything less just lacks the flavor but I DO drain it well ~ does that count?
My two fall-back dishes with hamburger are spaghetti and tacos. Hmmm, might make one or the other this weekend!
This recipe was given to my mother many years ago while she worked for the local newspaper - those women could cook! I've made it so often that I don't need to read the recipe any more. You can adlib this one...
Ground Beef and Rice with Thyme
1 pound ground beef
1 onion chopped
1-2 cloves garlic minced
salt and pepper to taste
thyme to taste
1 can diced tomatoes
Approximately 2 cups of water (depending on how much liquid was in with your tomatoes - but I seem to need more than the normal 2-1 ratio with rice for this dish)
Bring to a hard simmer/boil.
Stir in 1 cup rice
I then put the skillet (cast iron chicken fryer) on the smaller back burner, cover with the lid, turn the burner on its lowest setting.
Cook for 18 minutes. Take the lid off, give it a stir and check the rice. Sometimes it's ready at 18 minutes. Sometimes it's still too wet and requires more cooking time. Sometimes I have to add a couple/three tablespoons of water and cook a bit longer.
Does this hat make my butt look big?
Wedding Ball Soup,1 lb of hamburg, make tiny meatballs and micro for 2-3 minutes to drain off grease, put on dish on paper towel and wait until the following are cooked. one can of chicken broth and one can of beef consomme, carrots sliced bite size, bay leaf and one can of tomato sauce large size, add washed and torn into bite size escarole. add to this as it simmers pepper,salt and garlic and italian flavoring spices about 1/2 to a teaspoon of each. when carrots and escarole are tender add meatballs and continue to simmer as you would any homemade soup another 20 min.taste and if it is a bit acid add 1/4 cup of sugar and cook a bit longer, taste and add more of any other flavorings wanted. serve with home made bread!
I grew up eating Picadillo, which is ground beef Creole style, popular among Cubans and Puerto Ricans. It is my favorite ground beef comfort food, served with hot steamed white rice and black or red beans.
Here is a recipe from Gloria Estefan, which comes the closest to the way my grandmother and mother used to make it, and which I make from memory. I've made some modifications to this recipe.
• 4 TBS olive oil
• 3 lbs lean ground beef
• 1 green pepper, cored, seeded, and finely chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp cumin powder
• 1 tsp dried oregano
• 1 tsp Spanish smoked paprika
• 2 whole dried bay leaves
• 1 8-oz can of tomato sauce
• 1- 1/4 cups vino seco or dry white wine
• 1/2 cup golden raisins
• 1/2 cup pimento-stuffed Spanish olives
• ½ c. finely chopped cilantro (optional)
• 2 tbsp capers, drained and rinsed
1. In a large pot, heat 1 TBS olive oil over medium-high heat. Add the ground beef, and brown it, stirring occasionally. Make sure not to scorch the meat. Remove the browned meat and drain any excess fat from the pot.
2. Add the remaining olive oil, and heat it over medium heat. Then add the green pepper, onion, garlic, and sauté until the onions are translucent.
3. Return the browned meat to the pot, and add the remaining ingredients. Bring the mixture to a boil. Then reduce the heat to low, cover, and simmer the picadillo for 30 to 40 minutes, stirring frequently.
4. Remove the bay leaves and serve over white rice and beans.This message has been edited. Last edited by: aychihuahua,
thanks for all sharing
I use my meatballs for anything from sweet and sour sauce to speg sauce
I have a yummy recipe called Savoury Mince (English recipe).
Savoury Mince American Style
This is an old Scottish recipe that has been slightly modernized. Even better when reheated.
2 Tablespoons oil
1 pound lean ground beef
4 potatoes peeled and diced (or 4 cups frozen diced hash brown potatoes)
1 4 ounce can chopped mushrooms (or 1 cup chopped fresh)
1 can chopped tomatoes or 2 cups fresh
½ green pepper chopped
1 onion sliced thinly
1 clove garlic (or more) minced
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Dash Cayenne pepper
1 Bay leaf
In large skillet heat oil and add onion, sauté until softened, about 2 minutes. Reduce the heat and add the garlic and beef. Cook until the meat starts to brown. Stir in mustard and cayenne pepper.
Add tomatoes, bay leaf, salt, pepper, Worcestershire sauce and potatoes. Bring the mixture to a boil, reduce heat, cover and simmer for 30 minutes. Add 5 minutes if using frozen potatoes.
Stir in mushrooms and green pepper. Simmer, covered, for about 15 minutes or until potatoes are tender.
Taste for seasoning, adjust as needed.
Serves 4 - 6This message has been edited. Last edited by: Charming,
I like to make my meatballs in advance and keep in the freezer so that when company visits it is one less thing to do. I also freeze leftover sweet n' sour sauce and spaghetti sauce as starters for chinese food or italian night.We get a lot of company for 3-8 days, and sometimes they are coming within the month.
I think Plaza 3 Steak soup -- it's a favorite all winter long!
View my blog:
Martha, I googled Plaza III Steak Soup and see that it's a specialty of that restaurant in Kansas City, MO. Not only does it sound good, but it looks very easy to prepare as well. Thanks for the heads up!
I made the Plaza III Steak Soup tonight for dinner and it was a big hit with DH and me. Thank you, Martha, for mentioning it.
I make an everyday family Steak Diane with lean ground beef that we all enjoy.
And now, of course, Lurah, comes the request for your ground beef Steak Diane recipe!! LOL
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