We also do a ground beef with hash brown skillet thing...not really a recipe so much as it is you make hash browns according to your preference and dump in some good ground beef, peppers, onions, whatever.
For me, this is a zone 7 springtime ground beef favorite that I eagerly await in the months ahead. Late spring through June is the time to pick tender young grape leaves. Rolling those quick-boiled (just to soften) leaves with a stuffing of ground beef is a savory Mediterranean finger-food that “you’re going to love.” This is a springtime forager’s delight held together by ground beef. Try this celebration of spring; a medley of first wild greens, herbs and fruits of the season.
This edited recipe came from Claudia Roden’s amazing, The New Book of Middle Eastern Food. I modify the herbs [see brackets below] depending on what I find on my morning walk.
8 oz grape leaves, about 40, softened a few seconds in boiling water
8 oz ground beef
1/2 c long-grain rice, rinsed in boiling water then cold plunge [or 1 c cooked brown rice]
1 tomato chopped [or fresh wild plums or cherries chopped]
1 small onion chopped [or 1/2 c chopped green garlic]
3 to 6 T finely chopped flat-leafed parsley [or spring mint or wild greens]
1 t cinnamon or allspice
Salt & pepper
2 cloves chopped garlic [or 2 green garlic]
Juice of 1 lemon [or your favorite natural vinegar] plus 2/3 c water
Mix the stuffing ingredients. Lay out blanched grape leaves on counter, vein side up. Put 1 round teaspoon in the middle of the grape leaf. Trim the stem then fold up the stem end toward the center. Fold in the sides. Roll loosely (stuffing will expand) from stem to tip and gently squeeze into a small cigar shape. Put the cigar on counter with the leaf tip on bottom.
Repeat until the stuffing is used up. Line the bottom of a small heavy stove-top pot or Dutch oven with extra leaves. Arrange your stuffed leaves in tight layers over the pot leaves.
Pour lemon water over top. Cover the stuffed grape leaves with a plate to prevent unrolling. Close lid and simmer on very low heat for 1 hour until very tender. Add more water as needed to prevent scorching.
Enjoy these finger-food morsels with lemon or yogurt.
A tomato-meat sauces:
Ground beef, sausage, diced pepperoni, onion, pepper, garlic, tomatoes, Italian herbs. Good on pasta, even better in a lasagna (or three, freeze the extras to heat and eat later).
American chop suey. ground beef, onions, peppers, canned tomatoes, served mixed with pasta (traditionally elbows, but I prefer radiatore, or rotini, to grab more sauce.)
Mexican casserole. 1 lb. Ground beef, browned with onion, add can of tomato with chili peppers, a can of black beans (drained), 1/2 cup chicken stock, 1/2 cup rice, 1/2 cup corn, chili powder, cumin, salt & pepper. cover and cook 16-20 minutes until rice is done. remove from heat, top with 2 cups shredded cheese, recover 3-5 minutes until melted.
Tacos. 50 pounds will take you all year if you stick to just Tuesdays! good thing they're so good you can do Thursdays too! We cook up extra and freeze taco-meat for a heat and eat taco night later, or to put on nachos.
Finally, they're no "killer recipes" just comfort foods and variety; stuffed peppers or cabbage, beef hash, meatloaf, and stewed hamburger.
Hi, I make pizza crust. 1lb ground beef, 1/2 cup mozzarella cheese, 1/2 cup parmesan cheese, 1 egg, mix together, flatten in baking pan like pizza crust, bake 350 for 15-20min, add sauce and topping bake till cheese melts and turns brown. Let sit for 2 min before cutting. Don't burn your mouth like i did right out of the oven. :)
Fry beef, add ginger, garlic, sweetchilli sauce and sweet soy sauce, if you don't have sweet soy use soy and add honey at a ratio of 1 tbs honey to 3 tbs sauce. simmer it all together until the beef breaks up a bit, you may need to add some water. when it's done add some finely chopped up crunchy vegetable, water-chestnuts are traditional but yacon, Jerusalem artichokes or even carrots work, and warm them through, serve in a large bowl and provide a big bowl of lettuce leaves on the side, everyone can roll their own, you can also serve other things with it, like noodles, chopped peanuts, chilli etc for everyone to mix in as they like.
Boil some potatoes for mash
Brown some onions, brown mince add finely diced carrots and peas, add a bit of flour and water to make a fairly thick gravy, season with salt and pepper (Worcestershire sauce or mushroom ketchup is a good addition to if you have them)
Pour the meat mixture into a ovenproof casserole and top with the mash
bake until the mash is brown on top.
Mince meat pie (not the Christmas type)
Brown mince and onions, add flour and water plus salt and pepper, add any cooked vegetables you want, carrots and potato do well
line a dish with pastry fill with the filling and top with pastry again, bake until golden brown
serve with potatoes and veg.
Lasagna, bolognase, Day one is bolognase, day two lasagna and you can then turn it into chili for day 3 if you want.
I could pretty much live on beef stew made from ground beef. Just brown some beef, and add potatoes, carrots, peas, and whatever other vegetables you like, with some tomato puree (or juice), seasonings, and bouillon in the broth.