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Ground Beef Recipes March 2003
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Lizzie's Chinese Beef with Broccoli
Serves 3 to 4

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch
2 Tbsp water
1 1/2 Tbsp (20 mL) oil

Ingredients:  3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

1 1/2 lb (750 g) broccoli, flowerets removed,
slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)
Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.
Heat wok or skillet. and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.
Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok. Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute.
Add vegetables (broccoli, snowpeas, or asparagus and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken.
Mix sauce together with other ingredients. Serve hot.

Marilyn's Manicotti With Meat Filling    
(my favorite)
18 manicotti shells (Lancia)
1 1/2 pounds of ground beef
2 tablespoons of vegetable oil
3 slices bread, crumbled
2/3 cups milk (2%)
1 egg (beaten)
2 cups grated mozzarella cheese or Cheddar
1 tablespoon chopped parsley
1/2 teaspoon salt
dash pepper
28 ounce can of spaghetti sauce
1/4 cup grated parmesan cheese or grated mozzarella (very nice)
Cook Manicotti in large amount of boiling water add 1 tablespoon vegetable oil and 1 tablespoon of salt.
Cook 9 manicotti at a time for 6 minutes. until barely tender. Do not overcook, or manicotti will tear when filling.
Drain in a colander, or remove each one with a large slotted spoon and place on a large plate, ready to fill.
Brown meat in oil in frying pan. Drain.
Combine bread and milk.
Allow to stand 2 minutes.
Add cooked meat and remaining ingredients except spaghetti sauce and 1/4 cup of the grated parmesan cheese.
Fill Cooked manicotti with the meat mixture using a very small spoon. Divide 1 1/2 cups of the spaghetti sauce in bottom of two 13" x 9" x 2" pans.  Arrange 9 filled manicotti in each pan in a single layer. Pour over remaining sauce.
Divide the 1/4 cup of grated parmesan cheese and sprinkle on top. Bake covered, in 350 degree for 45 minutes or until thouroughly heated.

Mary's Sloppy Joes
1 - 2 lbs ground beef    1 medium onion (chopped)  one 8 oz. can tomato sauce  1/4 cup ketsup  1-1/2 tsp. worcheshire sauce   1 Tablespoon brown sugar   1 Tablespoon vinegar    salt and pepper
Brown hamburger meat - add remaining ingredients and simmer on low heat for several hours
Add a little water if necessary to obtain your desired consistancy.  Serve on hamburger buns.

1  pound lean ground beef
1/2  cup chopped onion
1/2  cup coarsely chopped green sweet pepper
1  15-1/2-ounce can chili beans in chili gravy
1  8-ounce can tomato sauce
1  6-ounce can tomato paste
1  to 2 tablespoons chili powder
1/2  teaspoon ground cumin
1/2  teaspoon bottled hot pepper sauce (optional)
1  11-1/2-ounce package (8) refrigerated cornbread twists
1  8-ounce carton dairy sour cream
2  tablespoons all-purpose flour
1  cup shredded cheddar or Jack cheese, 4 oz.
2  cups corn chips , coarsely crushed
   Chopped green pepper (optional)

Cook ground beef, onion and the 1/2 cup greep pepper until meat is brown; drain.   Stir in undrained beans, tomato sauce, tomato paste, chili powder, cumin, and hot pepper sauce (if desired).  Bring to a boil, reduce to simmer, uncovered for 5 min. stirring frequently.

Meanwhile, for crust, lightly grease a 9 or 10 inch pie plate.  Unwrap and separate cornbread twists, but do not uncoil.  Arrange twists in pie plate, pressing onto the bottom and up the sides of the plate, extending about 1/2 inch above plate rim.   Spoon ground beef mixture into crust.
Combine sour cream and flour; spread atop beef mixture.  Sprinkle with cheese and corn chips.  Place on a baking sheet.  Bake, uncovered @375 for 30 min.   Let stand 10 min. before serving.  Garnish with green pepper if desired.   Serves 8.

Glennis' Taco Casserole

1 lb. ground beef
1 small onion, chopped
1 cup taco sauce
3/4 cup water
1 can (4 oz.) diced green chilis
1 pkg. taco seasoning mix
1 pkg. (12 oz) taco shells, broken
2 cups shredded cheddar cheese
Preheat oven to 375 degrees.  Grease an 11 x 7 inch baking dish (9 x 9 works too)
Cook beef and onion until beef is browned; drain.  Stir in taco sause, water, chilis and seasoning mix.  Cook over low heat 3-4 minutes.
Layer HALF of the broken tortillas into the backing dish.  Cover with HALF of the meat, then with HALF of the cheese.  Repeat layers with remaining ingredients.
Bake at 375 degrees for 20-25 minutes until cheese is hot and bubbly.
Garnish with chopped tomatoes, sliced green onions, sliced jalapenos and/or sour cream if desired.

Sharon's Hamburger Fluffs (meatballs)
1 lb. ground beef
1/2 t worcestershire sauce
1 t salt
1/2 cup onion minced
pinch of thyme
1 egg
2 T flour
1/2 t pepper
1 cup Pet Milk
Mix all the ingredients together, cover bowl and let stand in refrigerator 4 hours. Form into small balls ..size of walnuts, and brown in cooking oil...Do not overcrowd. These may be cooked immediately, but the secret of fluffy texture is refrigerating for the 4 hours.

Rosemary's Peking Roast

This recipe is for cheaper cuts of roast beef. Even better if you use two different cuts of beef at the same time..like a boiling beef and a brisket.
Approximately, 3 to 5 lbs of beef roast. Insert slivers of garlic and onion into slits in the roast. (to your own taste).
Put the beef in a bowl and pour 1 cup of vinegar over it..making sure the vinegar runs into the slits. Refrigerate 24 to 48 hours. When ready to cook, disgard vinegar solution, place meat in heavy pot, (iron if possible), brown in oil until nearly burned on both sides. Then pour 2 cups of very strong coffee over the roast and 2 cups of water, and cover.
Cook this at a simmer, for 6 hours on top of the stove. Do not season with anything else until 20 minutes before serving, then season with salt and pepper. In Peking, they add 1/2 cup of gin or whiskey to the boiling mixture. The gravy may be thickened if desired.
Another thing, if you cook too fast or lid is not tight enough, you may need to add some water, never add more than 1 cup at a time. The meat is very dark, serve with baked potato, green peas, and cranberry sauce.
This was a dish my mother used to make, and I used it for many years. It comes from Heloise's Housekeeping Hints.

Tortilla Beef Bake
*This is *SO* quick and easy!  Perfect for those "what I'm cooking for dinner" situations!*
1 1/2 lbs ground beef
1 can Cream of Chicken, undiluted
1 jar (16 oz) salsa of your choice
1 1/2 C cheese - shredded
2 1/2 C Tortilla chips - preferably unsalted
Brown beef and drain fat; add soup and let simmer together while you prepare the baking dish.
Spray a rectangular baking dish - I use a glass 9X13 - with Pam and sprinkle crushed tortilla chips on the bottom to cover well.  Take the meat mixture and spread on top of the chips, then add salsa and cheese.  Bake at 350 for 30 minutes.  Then sprinkle more crushed chips ontop of mixture and bake for 3-5 minutes to crisp the chips.
*NOTE: I usually use more than the 2 1/2 C of tortilla chips - I just eyeball it! :)

Sloppy Joes
Brown 2 pounds ground beef, with 1 medium onion chopped.
Add: 6 t. mustard
6 t. worcestershire
1 regular size bottle of ketchup
3 t. brown sugar
salt and pepper - simmer all

5 pounds ground beef
3/4 cup chopped onion
3/4 cup cold water
4 slices of soaked bread
Heat until gentle boil:
2 #2 1/2 size cans of tomatoes
2 cans tomato soup
1 can tomato paste
Shape meatballs and drop in sauce, cook 1 hour.
1 box dark brown sugar
1/2 cup lemon juice
1/2 cup vinegar
10 crushed ginger snaps
Let cook 1 1/2 hours longer - Yield 135 meatballs

Doris' Better Homes and Gardens Very Easy Beef Pot Pie
1/2 (1 crust) of a 15-ounce package folded refrigerated unbaked pie crust
1-1/2 pounds lean ground beef
2 cups refrigerated diced potatoes with onions or frozen loose-pack diced hash brown potatoes with onions and peppers
2 cups loose-pack frozen mixed vegetables
1 15-ounce can Italian-style or regular tomato sauce
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
2 teaspoons Sesame seeds
1. Let pie crust stand at room temperature while preparing ground beef mixture.
2. In a large skillet, cook ground beef until brown. Drain well. Stir in potatoes, mixed vegetables, tomato sauce, and stewed tomatoes. Bring to boiling, then remove from heat. 3. Meanwhile, unfold pie crust; cut into eight wedges.
4. Spoon ground beef mixture into a 3-quart rectangular baking dish, spreading evenly. Place half of the pastry wedges along one long side of the dish, with points toward center, overlapping wedges slightly at the base. Repeat with the remaining pastry wedges on opposite side. Sprinkle with sesame seed.
5. Bake in a 400 degree F oven for 18 to 20 minutes or until pastry is golden brown. Let stand for 10 minutes before serving.
Makes 8 servings.

Batter-Dipped Fondue Meatballs
1-1/2 pounds ground chuck beef
1 large egg
1/4 cup dry bread crumbs
2 Tablespoons beer or apple juice
1 teaspoon garlic salt

Frothy Batter
1 cup biscuit baking mix
1/2 cup beer or apple juice
1 large egg

Mustard Sauce
1/2 cup mayonnaise or salad dressing
2 tablespoons prepared mustard
1 tablespoon onion, finely chopped

Horseradish Sauce
1/2 cup dairy sour cream
1 tablespoon horseradish
1/8 teaspoon Worcestershire sauce

2 cups salad oil
1/2 cup butter (do NOT use margarine) Note: You can omit butter and increase salad oil to 2-1/2 cups.

Prepare mustard and horseradish sauce: Mix ingredients together for each and refrigerate until serving time.
Prepare meatballs: Mix meat, egg, bread crumbs, beer and garlic salt. Shape mixture into 3/4-inch balls.
Prepare frothy batter: Mix all of ingredients with a fork. (Batter will be slightly lumpy.)
Heat oil and butter in a metal fondue pot to 375 degrees F.
Spear meatballs with a fondue fork, dip into batter and cook in hot oil to desired doneness, about 2 minutes.
Serve with both sauces.

Jeanie's Stroganoff Loaf
This is an easy to prepare ahead & assemble at the last minute recipe. Great for having friends over after a game.
Serve it up with fresh fruit & chips of course!
1 loaf French bread, cut in ½ lengthwise
Combine and cook following:
1# hamburger
¼ cup chopped green onion
1 tsp. worchershire
garlic powder to taste
1 tbs. milk
Add 1 cup sour cream last
Heat bread in 375º oven for 10-15 minutes
Spread butter on hot loaf.
Spread meat mixture on top.
Add tomatoe & green pepper slices on meat.
Sprinkle with 1 cup grated cheese of your choice.
Bake @ 375º until cheese melts ... uncovered.
Serves 8

Sherron's Chili
1 pound ground meat
1 onion
1 green pepper
2 cans of spicy kidney beans
1- 28 ounce can of whole tomatoes cut in half
1 -28 ounce can of diced tomatoes
1 package of McCormick chilli seasoning - mild or hot you can add more as needed

1 lb Lean Ground Beef
1 lb Lean Ground Pork
1 Egg, lightly beaten
1 Medium Onion, minced
1/4 cup Cracker Crumbs {or Bread}
1 1/2 tsp Salt
1/4 tsp Pepper
Combine and mix well.
 Shape into Microwave Ring Mold,
{or Round Baking Dish with Coffee Cup in center}.
1 cup Ketchup
1/4 tsp Dry Mustard
1/4 cup Apple Cider Vinegar
1/2 cup Brown Sugar, firmly packed
Combine and mix well.
Pour evenly over Meatloaf.
Bake, uncovered, on Roast {70% Power} for 25 Minutes. Cover, and let rest 10 minutes.

 2 lbs lean, course ground or diced meat.
{I prefer to use 1/2 Beef & 1/2 Pork.
 You may substitute to your taste.}
Sear till greyish in color.
Then add :
1 tsp Ground Red Pepper
2 1/2 tsp Ground Cumin
1 1/2 tsp Salt
1 tsp Ground paprika
3 1/2 tsp Dried Minced Onion
6 1/2 tsp Chili Powder
Cover and simmer 1 hour & 15 minutes,
or till meat is tender, stirring occasionally.
Skim off grease.
Mix 2 Tbsp Masa Flour with warm water,
into a thick but flowable mixture.
Stir this into the Chili to 'tighten' it,
and add flavor.
Let simmer another 10-15 minutes,
then taste for meat tenderness and salt seasoning.
PS~~~Red Pepper may be varied for desired hottness.

Stacie's Oven Roasted Beef for Sandwiches
4 lbs. roast beef
1 tsp. oregano
1 tsp. garlic salt
1 tsp onion salt
1 tsp. chili powder
2 cans beef consommé
1 can water
Bake at 325 degrees for 4 hours.

Em's Last Minute Casserole
*Yes, I'm always last minute when it comes to dinner!  This is a variation of my mom's best casserole.*
1 1/2 lbs ground beef
2 C elbow macaroni
1 (16 oz) can tomato sauce or your favorite spaghetti sauce
Shredded cheese
Cook macaroni and brown beef; drain fat from beef.  Once the macaroni has been cooked and drained, add beef and tomato sauce.  Cook together until hot.  Layer cheese on top and cook on low until cheese is melted.
Serve with garlic bread and a nice chianti :)
NOTE: Sometimes I won't add the cheese and will save it to sprinkle on top when I serve it.

Sally's Fast & EZ Hamburger Soup
Brown a pound or so of ground beef. Drain (and rinse, if desired, to remove extra fat).
Put in large pan and add:
2 cups cooked elbow macaroni or other pasta, noodles, etc.
1 pound or so frozen veggies (any assortment of corn, peas, carrots, greenbeans, veggie mix, etc)
Add a can of tomatoes - your favorite style
Add a large can of V8 or tomato juice.
Season to your liking - salt, pepper, celery seed, bullion, etc.

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