Showing posts with label Ground Beef. Show all posts
Showing posts with label Ground Beef. Show all posts

Sunday, August 20, 2023

Ground Beef Stew Over Garlic Mashed Potatoes

In the past I actually prepare this recipe, but I served it over mashed potatoes I had prepared with the potatoes from my own vegetable garden.  It's been a while since I've prepared this, but I'm looking forward to preparing it again. 










Ground Beef Stew Over Garlic Mashed Potatoes
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Prep Time: 20 Minutes
Yields: 4 Servings
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1/2 LB. lean ground beef (at least 80%)
1/4 cup chopped onion

1 cup frozen mixed vegetables

1 (14.5-oz.) can diced tomatoes, drained

1 (12-oz.) jar beef gravy

1/4 teaspoon dried marjoram leaves

1/4 teaspoon black pepper

1-1/3 cups of water

2 Tablespoons butter or margarine

1/2 teaspoon garlic salt

1/3 cup of milk

1 cup Betty Crocker Mashed Potatoes

1 Tablespoon chopped fresh parsley (I used dried parsley flakes, and added desired amount.)

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1.) In a 12-inch non-stick skillet, the ground beef and onion o er medium-high heat, stirring frequently, until beef is thoroughly cooked; then drain.

2.) Stir in the mixed vegetables, tomatoes, gravy, marjoram and black pepper.

3.) Heat until boiling, then reduce heat to low, and simmer uncovered for 8 to 10 minutes; stirring occasionally until vegetables are tender.

4.) In a 2-quart saucepan, heat water, butter and garlic salt to boiling. Then remove from heat, and stir in the milk, dried potatoes, and parsley just until combined. (Let stand for about 30 seconds, or until liquid is absorbed, then fluff potatoes with a fork.)

5.) Serve beef mixture over the potatoes.

Thursday, September 3, 2015

Savory Scotch Meat Loaves

I enjoy these scotch meat loaves with the ketchup glaze on top.  You can make these meat loaves with either ground beef or with ground pork sausage.  I especially enjoy them made with "seasoned" ground pork sausage, which already has salt, ground black pepper, minced garlic, and ground sage added as well.




Savory Scotch Meat Loaves 

1 large egg, beaten
3/4 cup soft bread crumbs (See *Note)
1/4 cup diced onion
1/4 cup diced green bell peppers
1/2 teaspoon salt
1/8 teaspoon pepper
1 lb. ground beef, or ground pork (See *Note)
5 medium size hard boiled eggs, peeled (See *Note)

Sauce:
3/4 cup ketchup
3 Tablespoons water
1-1/2 teaspoon vinegar
3/4 teaspoon chili powder
1/4 teaspoon dried, crushed, oregano leaves
1/8 teaspoon dried, crushed, oregano leaves


1.)  In a mixing bowl, combine the beaten egg, bread crumbs, diced onion, diced green pepper, plus the salt and pepper.


2.)  Add the ground beef or ground pork; mix well.


3.)  Shape equal portions of the meat mixture around each hard boiled egg; completely enclosing the egg.


4.)  Arrange the meat loaves in a 13x9x2-inch baking dish.  (If I'm using 90% lean ground beef, I'll lightly grease the baking dish before adding the meat loaves.)


5.)  Bake in a 350ΒΊF oven for 30 minutes.


6.)  While the meat loaves are baking in the oven, prepare the sauce.


7.)  In a bowl, combine all of the sauce ingredients.


8.)  Once the meat loaves have baked for 30 minutes, remove the baking dish from the oven, and discard any excess fat.


9.)  Pour the sauce over the meat loaves, and return the baking dish to the oven.


10.)  Continue baking the meat loaves in the oven for 15 minutes.


11.)  Once the meat loaves are done baking, remove from baking dish and serve immediately.


12.)  Yields: 5 servings.


13.) *Note: Sometimes when I'm mixing up the meat loaves, I'll substitute 1/4 cup to 1/3 cup of plain dried bread crumbs for the soft bread crumbs.  I have also made the meat loaves using either 85% or 87% ground beef.  Also, if desired, you can opt to make 4 meat loaves, by just using 4 large size hard boiled eggs, and shaping a 1/4 of the meat mixture around each hard boiled egg.  Arrange the meat loaves in an 8 or 9-inch baking pan, and bake as stated in cooking instructions.  Also, I did want to mention, when it comes to preparing the medium hard boiled eggs, I let the eggs come to a boil in a saucepan of water, I then remove the pan from the heat, cover the pan, and let the eggs sit for 9 minutes.  Afterwards, I place the eggs in cold water (which I also added ice cubes to it), and let the eggs sit for 15 minutes.  I then remove the eggs, peel them, rinse them under cold water, and pat them dry with paper toweling before I proceed to make the meatloaves.

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Friday, May 25, 2012

Goulash

This goulash is not only quick and easy to make, but it's also very satisfying. It can be made with any pasta sauce or spaghetti sauce. I make mine with Hunt's Garlic & Herb Spaghetti Sauce. I do add red pepper flakes, which gives this goulash a 'bit of a kick'. It's comfort food at it's best!



Goulash

1 lb. ground beef

1/2 of one large onion, finely chopped

2 or 3 cloves of garlic, minced (Or use 1 teaspoon garlic powder)

Lawry's Seasoning Salt, add according to taste

black pepper, add according to taste

1-1/4 cups elbow macaroni, uncooked

1/4 teaspoon red pepper flakes

1/2 teaspoon dried Italian seasoning

2-1/2 cups Hunts Spaghetti Sauce or Pasta Sauce

dried parsley flakes, optional

Kraft Grated Parmesan Cheese, optional


1.)  In a large deep skillet, add the ground beef, onion, and garlic.

2.)  Season the beef mixture with the seasoned salt & black pepper.

3.)  (While the beef mixture is browning, start cooking the macaroni according to package directions. I cooked mine for 9 minutes.)

4.)  Once the beef mixture is done cooking, drain off any excess grease.

5.)  Place the beef mixture back in the skillet, and then add the red pepper flakes, Italian seasoning, and the pasta sauce.  Simmer over low heat while you finish cooking the macaroni; stirring the meat sauce frequently.  

6.)  When the macaroni is done cooking, drain it, then add it to the meat sauce, and finishing heating it through.

5.)  Once heated through; sprinkle on a bit of dried parsley flakes.

6.)  Serve immediately, and top with a bit of grated parmesan cheese.

7.)  Yields: 4 to 5 servings



Photo of Goulash topped with Kraft Grated Parmesan Cheese.

Saturday, December 11, 2010

* ~ Domestic Goddess Chili ~ *

This is my all time favorite chili.



Domestic Goddess Chili 

Prep Time: 10 Minutes
Cook Time: 20 Minutes

2 lbs. ground beef

1 cup chopped onions

1/4 cup chili powder

2 teaspoons minced garlic

2 (15-oz.) cans tomato sauce

2 (8-oz.) jars taco sauce, mild or medium

2 (15-oz.) cans red kidney beans, drained & rinsed 
shredded cheddar cheese, to garnish chili
tortilla chips, to scoop up the chili


1.)  Cook ground beef in a Dutch oven over high heat; stirring to break up meat, until no longer pink (for 3 minutes).


2.)  Add the onions; cook and stirring until translucent (for 2 minutes).


3.)  Stir in the chili powder and garlic; cook one minute.


4.)  Stir in the tomato sauce and taco sauce.  Bring to a boil; then reduce the heat, and simmer (uncovered) for 10 minutes.


5.)  Stir in the kidney beans and heat through.


6.)  Top each bowl with shredded cheddar cheese, and scoop up the chili with the tortilla chips.


7.)  Yields: 8 to 10 Servings.


8.) Note: This recipe states to add 1/4 cup of chili powder, and yes, that's exactly how much I put in my chili.

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