Ground Beef

Stuffed Cabbage Rolls

Recipe courtesy of Food Guy Magazine

 

INGREDIENTS

  • 1 head Napa cabbage
  • 1 lb. ground beef
  • ½ lb. hot Italian sausage, casing removed
  • 1/3 cup onion, minced
  • ½ cup celery, minced
  • 1 egg
  • 1 clove garlic, minced
  • 1 cup cooked white rice
  • ½ tsp. smoked paprika
  • salt and pepper
  • 1 (25 oz.) can condensed tomato soup (IFH Note: or your favorite tomato sauce)

 

PREPARATION

  1. Preheat the oven to 400 degrees. Fill a large pot with water and bring to a boiling.
  2. Remove the outer leaves of the cabbage. Discard the leaves. Cut the core of the cabbage and separate the remaining leaves. Blanch in boiling water for 1-2 minutes until lightly tender.
  3. Line a large enamel cast iron pot with the smaller cabbage leaves. Plunge the larger leaves into cold water to stop the cooking. Set aside.
  4. Mix the remaining ingredients until well combined. Season with salt and pepper. Lay a cabbage leaf flat on the cutting board. Remove the stem with a paring knife. Scoop a large spoonful of the meat mixture onto the leaf. Fold in each side to form a package. Repeat until all the leaves are rolled.
  5. Line the cabbage rolls into a single layer in the pot. Pour the soup evenly across the top. If you have extra leaves, lay them across the top.
  6. Cover and bake at 400 degrees for 40-50 minutes or until the meat is cooked through.

 

Butternut Squash Chili with Ground Beef & Blackbeans

Recipe courtesy of Taste & Tell

 

INGREDIENTS

1 tablespoon chili powder
1 tablespoon cumin powder
2 teaspoons dried oregano
3 tablespoons olive oil
1 cup diced onion
1 lb ground beef
2 tablespoons tomato paste
2 tablespoons hot sauce (such as Frank’s Red Hot)
2-3 cups beef or chicken broth
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, undrained
2 tablespoons cornmeal
1 (2 - 2½ lb) squash, peeled, seeded and cut into ½” cubes

 

INSTRUCTIONS

  1. In a small bowl, combine the chili powder, cumin and oregano.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add half of the spices and stir for 30 seconds. Add in the onion and cook, stirring frequently, until they start to soften, about 5 minutes.
  3. Add in the ground beef and the remaining spice mix. Cook, breaking up the meat as it cooks, until the beef is no longer pink. Add in the tomato paste and cook until fragrant, about 30 seconds. Stir in the hot sauce.
  4. Add 2 cups of the beef broth, the black beans, diced tomatoes and cornmeal. Stir to combine, then add in the cubed butternut squash. If desired, add more beef broth to thin out the chili.
  5. Cover the pot and cook on medium-low for 45 minutes. Remove the lid and cook an addition 15 minutes, or until the butternut squash is tender. Season to taste with salt and pepper.

Vietnamese-Style Banh Mi Burgers

Recipe By Food & Wine

 

INGREDIENTS

  • 2 carrots, coarsely shredded
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons Tabasco
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1 1/2 teaspoons curry powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, softened
  • One 24-inch baguette, quartered crosswise and split
  • 2 pickled jalapeños, thinly sliced
  • 12 cilantro sprigs

 

DIRECTIONS

  1. Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain. ***For those of your with the Omnivore Package - use your Ginger Carrots instead! They are the perfect addition to this play on a burger***
  2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.
  3. Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
  4. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.

 

One Skillet Cheesy Beef & Macaroni

Recipe By The Kitchn

 

INGREDIENTS

2 pounds lean ground beef

1 tablespoon olive or vegetable oil

1 cup chopped red, yellow, orange or green bell pepper (about 1/4-inch pieces) 

1 cup peeled chopped carrots

1 cup chopped onion

1 tablespoon minced garlic

1 teaspoon dried basil

2 teaspoons dried oregano

2 cans (28 ounces each) crushed tomatoes in juice

1 tablespoon Worcestershire sauce

2 to 3 teaspoons chili powder (optional, but recommended)

Kosher or coarse salt and freshly ground black pepper

3/4 pound dried elbow macaroni

2 cups (8 ounces) grated cheddar cheese

 

DIRECTIONS

  1. Heat a very large skillet over medium-high heat (for this full recipe, it should be a deep 12-inch skillet). Add the beef and cook it until browned, stirring until no pink remains, about 5 minutes. Place the browned beef in a strainer and let the fat drain off, then set the beef aside.
  2. Wipe out the skillet, add the oil, and heat it over medium heat. Add the bell pepper, carrots, onion, and garlic and cook until almost tender, about 5 minutes.
  3. Return the beef to the skillet and add the basil, oregano, tomatoes with their juice, Worcestershire sauce, chili powder (if using), and 2 cups of water. Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the elbow macaroni, stir, and cover the skillet. Reduce the heat to medium and let simmer, stirring occasionally, until the macaroni is tender and most of the liquid has been absorbed, 8 to 10 minutes. Taste for seasoning, adding more salt and/or black pepper as necessary.
  4. Sprinkle the cheddar on top, then cover the skillet and cook until the cheese is melty, about 1 minute. Serve this right out of the skillet.

 

NOTES

Get a huge pan, a 12- or 13-inch one (best pan in the world if you cook for a group regularly), make a vat of this, and keep it in the fridge. The leftovers are brilliant. Try it with ground turkey instead of beef if you like.

If you don’t have a huge honking pan, cut the recipe in half.

 

Grilled Burgers with Garden Vegetables

Ingredients

  • 2 pounds lean ground beef or turkey
  • 1 cup basil leaves, finely minced
  • 1 fresh red chili pepper, finely minced
  • 3 1/2 tablespoons olive oil
  • Salt, to taste
  • 2 tablespoons balsamic vinegar
  • 1 large green zucchini, cut into 1-inch-thick slices
  • 2 medium tomatoes, preferably heirloom or orange, cut into 1-inch-thick slices
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Toasted whole-wheat bread or hamburger buns (optional)

Method

  1. Preheat the grill. In a large mixing bowl, mix meat with basil leaves, red chili pepper, and 1 1/2 tablespoons of olive oil. Season with salt. Cover and refrigerate for 10 minutes.

  2. In a large bowl, gently toss zucchini and tomatoes with 2 tablespoons olive oil, lemon juice, salt, and vinegar.

  3. Divide meat mixture into 8 portions and flatten with your hands to make a patty. Grill hamburgers until meat is cooked through, turning once, about 2 minutes each side.

  4. Grill zucchini and tomatoes, turning them frequently until zucchini softens and both zucchini and tomatoes are browned on both sides. 
    To serve, place hamburger between grilled vegetables with or without toasted bread or buns.

http://www.marthastewart.com/1049765/grilled-burgers-garden-vegetables

Summer Bolognese

Ingredients

  • 1 lb. thin spaghetti
  • Kosher salt
  • 1⁄4 cup olive oil
  • 1 lb. ground beef
  • 2 tsp. chile flakes, or 3 red Thai chiles, minced
  • 2 tbsp. minced thyme
  • 3 garlic cloves
  • 2 tbsp. tomato paste
  • 2 tsp. granulated sugar
  • Freshly ground black pepper
  • 1⁄2 cup dry white wine
  • 2 tbsp. red wine vinegar
  • 1 lemon, zested and juiced
  • 1 lb. mixed cherry tomatoes
  • 1⁄2 cup Ligurian or kalamata olives
  • Torn basil leaves, for garnish
  • Grated parmesan cheese, to serve

Method

  1. Bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain pasta, reserving ½ cup water; toss pasta with 3 tablespoons oil and keep warm.
  2. Meanwhile, heat remaining oil in a 12-inch skillet over medium-high; cook beef, chile, thyme, and garlic until beef is browned, about 5 minutes. Add tomato paste, sugar, salt, and pepper and cook 2 minutes more. Add wine and cook until it has almost evaporated, about 2 minutes. Add in pasta, vinegar, and lemon zest and juice and toss to combine. Add in reserved pasta water, tomatoes, and olives and cook 2 minutes more.
  3. Transfer to a serving platter and serve with basil leaves and parmesan cheese.

http://www.saveur.com/summer-bolognese-recipe

Asian Beef and Cabbage Salad

  • 4 tablespoons canola oil
  • 1 pound ground beef
  • 1/4 cup plum sauce
  • 1/3 cup rice vinegar
  • kosher salt and black pepper
  • 4 cups finely shredded green or Napa cabbage
  • 4 sliced scallions
  • 2 large carrots, cut into thin strips
  • 1 cup cilantro leaves

Method

  1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  2. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes; stir in the plum sauce.
  3. Meanwhile, in a large bowl, whisk together the vinegar, the remaining 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Add the cabbage, scallions, carrots, and cilantro and toss to combine. Serve with the beef.

http://www.realsimple.com/food-recipes/browse-all-recipes/asian-beef-and-cabbage-salad

Spinach and Ground Beef Stuffed Shells

  • 6 ounces jumbo pasta shells (about 12-14 shells)
  • 2 cups loosely packed spinach
  • ½ lb ground beef
  • 1 cup marinara sauce
  • 1 cup shredded shredded mozzarella cheese
  • 1 cup shredded parmesan cheese, shredded
  • 2 teaspoons tomato paste
  • ½ cup diced onions
  • 2 teaspoons minced garlic
  • 1 teaspoons basil
  • 1 teaspoons garlic powder
  • 1 teaspoon oregano
  • salt+pepper to taste

Method

  1. Preheat oven to 400 degrees F. In a big pot boil 6 cups of water and cook shells al dente style (according to package), add salt and pepper to taste.
     
  2. While the shells are boiling Heat a large pan or skillet. Add the ground beef (no oil needed) and brown for 2-3 minutes. Add the chopped onions, garlic, basil, oregano, tomato paste and salt + pepper to taste. Simmer for 2 minutes then add the spinach and simmer for 2 more minutes. 
     
  3. After the shells are cooked (be careful not to overcook because they will start to break apart) and the meat sauce is ready put the mixture in the shells like a tablespoon and half into each one line them up in across a 13x19 casserole dish. Pour the marinara sauce over the top, sprinkle with mozzarella cheese and Parmesan cheese and cook for 15 minutes at 400°F.

http://gimmedelicious.com/2014/06/13/spinach-and-ground-beef-stuffed-shells/

Mushroom Meatloaf

Published by Diana Rattray in southernfood.about.com 

This everyday meatloaf is made with with lean ground beef or ground round. Serve mashed potatoes with this meatloaf, along with sliced tomatoes or your favorite side vegetables for a delicious everyday family meal.

 

INGREDIENTS

  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 cup chopped onion
  • 1 cup thinly sliced celery
  • 3/4 shredded carrots
  • 2 tablespoons water
  • 2 pounds ground round or lean ground beef (85% to 90% lean)
  • 1/2 cup flour
  • 1 1/2 teaspoons seasoned salt
  • 1/4 teaspoon dried leaf thyme
  • 1 tablespoon fresh chopped parsley or 1 teaspoon dried parsley flakes
  • 2 tablespoons light soy sauce

PREPARATION

In a skillet, melt butter over medium heat; add mushrooms, onion, celery, carrots, and water. Heat to boiling; cover and cook for 10 minutes, or until vegetables are just tender-crisp.

In a large bowl, combine ground beef, flour, seasoned salt, thyme, parsley, soy sauce, and the cooked vegetables. Mix gently and shape into a loaf on a greased, shallow baking pan (with sides). Bake the meatloaf at 350° for about 1 hour to 1 hour and 10 minutes, or until loaf is crusty and browned.


Serves 6 to 8.

 

http://southernfood.about.com/od/meatloafrecipes/r/bl30117v.htm

Beef Tacos

Published by Martha Stewart in Everyday Food on October 2003

Beef tacos are fun to put together and delicious to eat. Fill the tortillas with lettuce and beef, then each person can add his or her favorite toppings.

INGREDIENTS

  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 jalapeno chile, minced
  • Coarse salt and ground pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 1 can diced tomatoes, with juice
  • 8 corn tortillas
  • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream, Pico de Gallo, Guacamole, optional


DIRECTIONS

  1. Heat oil in a large skillet over medium-high heat. Add onion and jalapeno; season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 5 minutes.
  2. Add garlic, chili powder, and cumin to skillet; stir until fragrant, about 1 minute. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Add tomatoes; simmer over medium-low heat, stirring occasionally, until thickened, 10 to 12 minutes. Season with salt and pepper, as desired.
  3. Meanwhile, warm tortillas in a dry skillet over medium heat or directly over a gas burner, about 30 seconds on each side. At the table, fill tortillas with beef mixture and desired garnishes.

 

30-Minute Shepherd's Pie

Adapted from the recipe published by Rachel Ray at foodnetwork.com

Ingredients

For Mashed Potatoes:

  • 1-2 pounds potatoes, peeled and cubed
  • 2 tablespoons butter, cream cheese, cheddar cheese, etc., if you want to add this to your mashed potatoes
  • 1/2 cup milk or cream, or for a lighter version substitute vegetable or chicken broth
  • Salt and freshly ground black pepper

For Filling:

  • Extra-virgin olive oil and/or butter
  • 1 pound ground beef or ground lamb
  • Any mix of diced vegetables will do well! We like to add some color with carrots. Adding diced sweet potatoes, parsnips, celery root, or turnips work well, too! Carrots, peeled and chopped. Frozen vegetables such as peas or corn work well if you have them, too.
  • 1 onion, chopped
  • 2 teaspoons Worcestershire, eyeball it
  • frozen vegetables (peas or corn work well if you have them)
  • 1 teaspoon sweet paprika
  • Optional: 2 tablespoons chopped fresh parsley leaves, and shredded cheddar cheese for topping.


Directions

  1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Add the cream into potatoes and mash until potatoes are almost smooth.
  2. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings.
  3. Vegetables can be sautéed in a pan until tender, or steamed. 
  4. Preheat broiler to high. Fill a small rectangular casserole with vegetable mixture and browned meat. Spoon potatoes over evenly. Broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley & cheese and serve.

 

Perfect Grass-Fed Beef Burgers

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

Ingredients
SERVINGS: 4
1 small onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 tablespoon vegetable oil
Hamburger buns and desired toppings (for serving)

*Top off with Shelburne Cheddar and microgreens from this week's basket!


Preparation
Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.


DO AHEAD:
Patties can be formed 4 hours ahead. Cover and chill.