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Ground beef simple recipes.....

angela_nor_calif

18 years ago

Thinking of having DD make dinner tonight since I will be a little late getting home. Any ideas of something very simple but good (and not burgers). She does not have a lot of experience cooking. I was thinking maybe meatloaf but am looking for some other ideas.

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Comments (11)

grammahony
18 years ago
I always made an easy dish I called goulash. I boiled elbow macaroni, while frying the hamburger, with garlic salt and pepper and a little onion. Then I'd mix that together with ketchup, and tomato sauce, and some American cheese. I'd make it extra gurpie, as the macaroni seem to soak up the juice. I'd make garlic cheese bread to go with it.
Leslie
gazania_gw
18 years ago
A good old stand by for me is what we call 'junk' just because my aunt who introduced it to me didn't have a name for it. Brown a pound of ground meat with chopped onion, add a can of mushroom soup and salt and pepper to saste. Cover it and let it simmer while cooking 3 to 4 ounces of noodles. Add the drained noodles to the meat mixture and stir in a couple tablespoons sour cream. If I am using ground turkey or chicken, I add about a half cup of beef broth made with the beef cubes or granules and water to help the flavor.

Or here is the reason DH says that he married me.
Brown a pound of ground meat with onion and green peppers. Stir in one can of kidney beans and one can of tomato soup.
Add salt, pepper, chili powder and ground cumin to taste.
I use about 3/4 tsp each of the c.powder and cumin. Simmer 10 to 15 minutes.
Nowadays to zip this up, during the browning process, I add 5 or 6 hot pickled pepper rings and a couple tablespoons of the juice from the jar to the mix.
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Stuffed Cabbage Rolls, one of my favorites! STUFFED CABBAGE ROLLS 1 small whole Green Cabbage 2 tablespoons Butter 1 pound Ground Pork 1 pound Ground Beef Salt and Pepper to taste 1 Cup Chopped Onion 4 Cloves Garlic, minced 2 Cups Cooked Long Grain Rice 1 Egg Ã¯Â¿Â½ Cup Chopped Parsley 2 15 ounce cans of Stewed Tomatoes 1 5ounce can Tomato Sauce Bring a large pot of water to a boil. Core the Cabbage and place the whole head into the boiling water, core side up. Remove the individual leaves with tongs as they cook, and put them into a colander to cool and drain. Remove as many as you can. Set the remaining head aside to cool and drain. Melt the Butter in a sautÃ¯Â¿Â½ pan, and add the Ground Pork, Ground Beef, Onion and Garlic, and sautÃ¯Â¿Â½ until the meat is completely cooked. Remove from heat and cool slightly. Place all in a large mixing bowl, add the Egg, Rice, Parsley and Salt and Pepper, and stir gently to combine. Place approx. Ã¯Â¿Â½ cup of the meat mixture at the base of the Cabbage Leaf and roll tightly, folding in the sides as you go. Place in a deep stockpot, layering closely. Chop the remaining head of Cabbage and distribute between the layers. Pour one can of Stewed Tomatoes over the first Layer. When all the Filling and Cabbage Leaves are used, pour on the second can of Stewed Tomatoes. Be sure there is plenty of headroom in the pot as the rolls expand as they cook. Bring the pot to a boil and reduce heat to a simmer, cover and simmer for an hour, checking the liquid level frequently, adding Water or Tomato Juice if necessary. After the first half hour pour the Tomato Sauce over the Rolls. Finish cooking. Remove to a large platter and cover to keep warm. Increase the heat to medium and stir the pot until the sauce has thickened. Taste to correct seasonings, and serve the Sauce on the side. These are definitely better reheated the next day. Steve
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Joe's Special 1 lb. lean ground beef 1 chopped onion 1 or 2 cloves of garlic, minced 1/4 to 1/2 lb sliced fresh mushrooms 1 10 oz. package chopped spinach thawed and squeezed "dry" or 1 lb. fresh spinach 3 eggs, lightly beaten salt & pepper 1/4 teaspoon nutmeg 1/4 teaspoon dried oregano Brown meat in a large skillet on med-hi heat in a little oil to keep from sticking. Add onion, garlic, and mushrooms. Lower heat and cook until onion is soft. Add 1-1/4 teaspoon salt, 1/4 teaspoon black pepper, the nutmeg and oregano. Add the spinach and cook for 5 minutes, stirring occasionally. Make a hole in the center of the mixture and add the eggs. Stir into mixture quickly and cook a couple minutes more until the eggs are done. Serve immediately. You can adjust this to suit your personal taste. More meat, more spinach less egg etc. Different seasoning. I have never really used a recipe. I had to Google to find one similar enough to mine to get measurements.
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I've never made these yet, found the recipe online, but I've eaten plenty of these dumplings. They are excellent in chicken soup (along the lines of a won ton)or just fried until crispy in a pan like a potsticker! My grandmother used leftover pot roast for the filling. Kreplach (dumplings) * 2 cups all-purpose flour * 1/2 tsp. salt * 2 eggs, beaten * 1/4 cup cold water Process flour, salt, eggs in food processor with the metal blade. With the machine running, add water. The mixture needs to form a ball. Knead for 30 seconds, adding either more water or more flour to get correct consistency. Wrap dough in plastic while preparing meat. Meat Filling * 1 pound ground beef or 1 pound leftover brisket * 1 onion * 1 clove garlic * 1 large egg * salt and black pepper to taste If you are using raw meat, cook it with onion and garlic in a frying pan. Otherwise cook onion and garlic in a small amount of oil. Put cooked meat, onion and garlic in food processor and process until just smooth. Add egg, salt, and pepper. Divide the dough into 2 or 3 parts so that it does not dry out while filling. Roll each portion into a very thin rectangle, and cut into 3-inch squares. On each square, put a tablespoon or so of filling, and close into a triangle, wetting the edges and pressing them tightly. Put finished kreplach on a floured surface to wait. To cook the kreplach, bring a large pot of salted water to a rolling boil. Drop the kreplach into the water, and simmer for 15 minutes. Drain well. Serve in traditional chicken soup. The parboiled kreplach can be frozen or refrigerated before using. If you have more kreplach than will fit in a single layer, separate with oiled paper or foil so they don't stick. Quantity, about 30 kreplach.
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My DH and I like this recipe. ROASTED BEETS ON SAUTÃED BEET GREENS WITH POACHED EGGS Serves 2 Ingredients: 4 beets, roasted 4 bunches beet greens Â½ sweet yellow onion, roughly chopped 3 Â 4 cloves crushed garlic Olive oil Balsamic vinegar to taste Salt & Pepper 4 eggs *Dash hot sauce (Optional) *Sprouts (optional) *Hollandaise sauce (Optional: Can make home made or buy packaged Hollandaise sauce.) Directions: Cut greens off of the beets leaving about 1" of stem on the beet and scrub the beets. Then chop stems and greens and set aside. Toss beets in olive oil, salt and pepper. Roast in 350Â° oven until done, about 45 minutes, or you can roast them on the grill. After beets are done remove from oven, cool a little and cut off the root and stems, peel them, then cover and keep warm. Chop right before plating. In a skillet add olive oil and heat to med high heat. SautÃ© onion and garlic in the olive oil until translucent. Add beet stems and greens, Balsamic vinegar, salt and pepper and sautÃ© until tender. Add dash of hot sauce (optional). While greens are sautÃ©ing, poach 4 eggs. I use a wok with about a teaspoon of white balsamic vinegar added to the water. Remove eggs and drain on a paper towel. Plate: Arrange greens on plate; add chopped roasted beets on top of greens. Top greens and beets with poached eggs. *Optional: Â Can add sprouts on top of poached eggs. Â Can top poached eggs with Hollandaise sauce
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msmarion
18 years ago
I make American chop suey. Boil elbows while frying a small onion and a bell pepper add hamburger and brown. Drain off grease and add a large can of chopped tomatoes. I serve it over the elbows as the the macaroni does soak up the juice. I serve with a salad and garlic bread.
Linda Wayman
18 years ago
Last night for supper I browned some ground beef ( about a pound; maybe a little more )While it was browning I cooked some rice ( I used about 2 cups in the recipe ).

To the browned gr. beef I added about 1/2 medium size bottle of Picante sauce, a dash of chili pepper, a dash of cumin and a small can of tomato sauce.

I mixed that with the rice and added some shredded cheese.
I served it with tortilla chips.

Onions and peppers are also good in it as well as sliced jalapenos. The amount of ingredients aren't crucial. Just plop it all together until it tastes good.

This is good for when I don't have much time.

Linda
glenda_al
18 years ago
ground beef stragonoff on toast points!
kayjones
18 years ago
It doesn't get easier than tacos! Brown 1 pound of hamburger, add salt and pepper (or not), 1/4 cup water and one package of taco seasoning. Simmer for 5 minutes. Pop the tacos in the microwave for 15 seconds, stuff the heated taco with the ground meat mixture, some store-boughten shredded lettuce, a dollop of Daisy and some shredded cheddar cheese - put the taco sauce on the table and - Wala - dinner!
Happy_Go_Lucky_Gayle
18 years ago
Anyone can make Spagetti with Ragu.

Gayle
JoanMN
18 years ago
Boiled elbows...you are a cruel lot, I tell you, cruel!

:>)
JoanMN (holding elbows TIGHTLY to my side).
Lindsey_CA
18 years ago
This is a recipe that used to be made/served at Pampered Chef parties. You use the 13" round baking stone with the metal rack that goes with it. You can serve it directly from the stone. Put shredded lettuce into the center open circle of the Taco Ring, then set onto the lettuce a couple of bell peppers that you've prepared -- slice off the top, scoop/clean out the inside, then fill one with salsa. Do a second one filled with sour cream...

Taco Ring

1 lb. Ground beef
1 package Taco seasoning mix
1 cup shredded cheddar cheese
2 packages Pillsbury Crescent rolls

Toppings (choose any you like):
Salsa
Avocado
Sour Cream
Shredded Lettuce

Preheat oven to 375Âº. Grate the cheese.

Cook the meat, and drain off the grease. Stir in the package of taco seasoning mix (dry). Add 2 tablespoons water. Stir thoroughly. Add the grated cheese. Stir to mix in the cheese.

Turn the metal rack upside down, and place the baking stone on top. Arrange the crescent roll triangles around the baking stone, so the points hang off the edges. Leave a circular open area in the middle, approximately 5 inches in diameter. The wide ends of each of the crescent rolls will overlap the next one, to form the circle. Use your fingers or a small roller to sort of seal the crescent rolls together where they overlap.

Scoop the meat mixture onto the rolls. (You'll have a ring of meat balls/mounds.) Fold the points of the triangles over the meat, and tuck the points under the base. Not all of the meat will be covered.

Carefully pick up the stone, turn the rack over, then place the stone into the rack. Using the handles of the rack, put the stone and rack into the preheated oven.

Bake 22 minutes, until golden brown. Remove the stone and rack from the oven, using hot pads to hold the handles of the rack.

Slice and serve with the toppings you like.
lauriemi
18 years ago
I make soup burgers.

1 to 1 1/2 pounds of ground beef
1 can of vegetable soup in beef broth
1/4 cup of ketchup

Brown the ground beef until cooked through. Add 1 small can of soup. DO NOT add water to soup. Add ketchup and simmer.
Serve on hamburger buns.
Yummy
gadgets
18 years ago
Stove Top Meatloaf Muffins

1 lb extra lean ground beef
1 box Stove Top stuffing mix
1 cup water
2 egg whites (I use 1/4 cup plain nonfat yogurt)
1 medium onion, diced
1 medium green bell pepper, diced

Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35-40 minutes.

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