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Ground Beef & Potato Bake

Ground Beef & Potato Bake

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Yield: 4

Essen Recipes

Similar to shepherd’s pie, this bake is perfect for making in advance and storing in the freezer for up to three months.

  • 1TBS pork lard (or any oil you prefer)
  • 1lb lean ground beef
  • 1onion
  • 2garlic cloves
  • 1cup heavy cream or milk
  • 1tsp thyme
  • 1tsp sage
  • salt, black pepper
  • 2handfuls spinach (optional)
  • 2tsp Worcestershire sauce
  • 7-9mushrooms (optional)
  • 4peeled potatoes
  • 4oz Gruyère cheese

Start by preheating your oven to 350°F.

Melt 1 TBS of pork lard (or heat the same amount of oil) in a large frying pan over a medium-high heat.

Add 1 lb of ground beef and break it up with a spatula or wooden spoon. Cook until browned.

Meanwhile, slice 1 onion into half-rings.

Push the beef onto one side of the pan, add the onions to the other side and cook, stirring occasionally, for about 5 minutes until tender.

Season beef with salt & pepper. Add 1 tsp sage. Mix beef and onions together. Add 2 cloves of minced garlic, 2 tsp Worcestershire sauce, mix.

Add mushrooms and stir. Cook for a few minutes until mushrooms lose water and start to brown.

Add spinach (optional) and mix, cook until wilted. Remove from heat.

Top with a layer of ¼-inch thick sliced potatoes. Season with salt & pepper and 1 tsp thyme. Top with shredded Gruyère cheese.

Top with another layer of potatoes. Season with salt & pepper and 1 tsp thyme.

Pour over 1 cup of cream and top with shredded Gruyère cheese.

Cover with foil.

Back at 350°F for 60 to 75 minutes, until potatoes are very tender.

Uncover and cook until golden brown, for about 10 minutes.

Remove. Let it rest for 5 to 10 minutes.

Serve.

Ground Beef Stir Fry

Ground Beef Stir Fry

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Yield: 4

Natasha’s Kitchen

This is a quick, one-pan, 20-minute ground beef stir fry that is loaded with fresh veggies and has the best sauce (which is super easy by the way!). Serve over rice or in lettuce cups for low carb option and you’ll essentially have a copycat of lettuce wraps you’d get from takeout!
Prep: 10 Cook: 10

For the ground beef stir fry:

  • 1lb 80-20 ground beef
  • 2medium zucchinis, sliced
  • 8oz brown mushrooms or baby Bella, sliced
  • 1carrot julienned
  • chives or green onions, optional for garnish

For the sauce:

  • 3TBS soy sauce
  • 3TBS BBQ sauce, original, sweet or smoky
  • 2TBS real maple syrup
  • 2garlic cloves, grated or minced
  • 1tsp ginger, grated, or use 1 cube frozen ginger, or ¼ tsp ground ginger
  • 1TBS sesame oil


Mix the sauce:

In a small bowl or measuring cup, combine all of the sauce ingredients and set aside

Brown the Beef :

Set a large skillet or Wok over medium/high heat and add 1 TBS oil. Add beef and sauté, breaking it up with a spatula for about 5 minutes or until fully cooked through and lightly browned to build flavor. Transfer the beef to a separate bowl, keeping any oil in the pan.

Sauté the veggies:

In the same skillet, add a little bit of oil if you don’t have enough reserved from the ground beef and add all of your veggies, sautéing and stirring frequently, for 2-3 minutes or until zucchini is half done and crunchy. Don’t overcook them because they’ll still be cooking a little more with the sauce and you don’t want them to get mushy.

Add the ground beef and sauce:

Add the cooked ground beef back to the pan then add the sauce and stir to combine. Cook, stir occasionally for about two minutes or until fragrant. This gives the garlic and ginger a chance to cook lightly. Zucchini should be crisp-tender.

Season to taste with salt and pepper and remove from heat. Serve over freshly cooked rice or in lettuce cups. Garnish with chives if desired.

Storage tips:

Allow the stir fry to cool before packing into an airtight container. Store in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge overnight.

To reheat, place stir fry in a hot frying pan and sauté until warmed through or use the microwave to reheat.

Ground Beef Tacos

Ground Beef Tacos

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Yield: 4

Adapted from: feelgoodfoodie

These are tasty but a bit on the messy side. Mild heat from the chili powder.

  • 1TBS olive oil
  • 1shallot, minced
  • 1lb lean ground beef
  • 2tsp chili powder
  • 2tsp cumin
  • ½tsp oregano
  • ½tsp garlic powder
  • ½tsp salt
  • ½tsp black pepper
  • 2TBS tomato paste
  • ½cup water

For serving the tacos:

  • 8Corn or flour tortillas
  • Lettuce finely chopped
  • Shredded Mexican cheese blend or cheddar cheese
  • Tomatoes chopped
  • Red onions chopped
  • Salsa

Heat the olive oil in skillet over medium high heat. Add the shallot and ground beef and cook until browned, for about 5-7 minutes. Drain any fat.

Add the chili powder, cumin, dried oregano, garlic powder, salt, pepper, tomato paste and water. Stir to combine and continue cooking over medium-low heat until the sauce has thickened, about 3-5 minutes

Serve warm over tortillas with lettuce, tomatoes, cheese and red onions, or your other desired toppings.

Hamburger Soup

Hamburger Soup

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Yield: 4

Scott Nowell

Adjust all ingredients and quantities to suit.
Note: Gayle thinks I put too much cumin. I couldn’t tell. Now reduced to 1 tsp. I inadvertently left out all of the tomatoes. I guess they really are optional.

Update: 1 tsp of cumin, used mild fire roasted tomatoes and regular diced tomatoes. Excellent!

  • 1TBS olive oil
  • 1medium onion diced
  • 2stalks celery diced
  • 1lb ground beef
  • 3cloves garlic minced
  • 1quart beef stock or broth
  • 1tsp cumin
  • 1tsp chili powder
  • 1tsp oregano, dried
  • 1lb potatoes, peeled and diced
  • 14oz canned diced tomatoes, with juice
  • 110 oz can fire roasted tomatoes with chilies (optional)
  • 1cup corn, frozen or fresh
  • 1cup green beans, frozen or fresh
  • 1cup peas, frozen or fresh
  • 1cup pearl onions
  • Salt and pepper to taste

In a 4 qt or larger soup pot, over medium heat, heat 1 TBS of olive oil until hot.

Add the onion and celery and sauté to soften, but don’t brown. Add garlic and stir for 20 seconds. Add ground beef and cook until browned and mostly cooked through.

Add 1 quart of beef stock, 1 tsp cumin, 1 tsp chili powder and 1 tsp oregano and mix in.

Add diced potatoes and bring to a boil. Cook for about 10 minutes until nearly done.

Add tomatoes, corn, green beans, pearl onions. Bring to a simmer and cook for 10 minutes or until potatoes are done.  Add peas, mix. Season to taste and serve.

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Cottage Pie

Cottage Pie

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Yield: 6 to 8

Adapted from: NY Times

Cottage pie is a near twin to its sibling, the slightly better-known shepherd’s pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping.
Prep: 20 Cook: 2 hrs

For the filling:

  • 2lb ground beef
  • salt and pepper
  • 2TBS salted butter
  • 1medium white or yellow onion, diced, about 1 cup
  • 2celery stalks, finely chopped, about ½ cup
  • 1medium carrot, peeled and finely chopped, about ½ cup
  • 3garlic cloves, minced
  • 2TBS tomato paste
  • ¼cup AP flour
  • 2cups beef broth
  • ½cup dry red wine (or water)
  • ½cup frozen peas
  • 2TBS Worcestershire sauce
  • 4thyme sprigs
  • 2dried bay leaves

For the topping:

  • Salt
  • 2½lb russet potatoes, peeled and cut into ½-inch cubes
  • ½cup whole milk
  • 5TBS salted butter, melted
  • ¾cup grated Parmesan (about 1½ oz)

Heat the oven to 350°F.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium heat. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a tsp of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add ¼ cup flour and stir to incorporate.

Add 2 cups beef broth, ½ cup red wine, peas, 2 TBS Worcestershire sauce, thyme sprigs, bay leaves and 1 tsp each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add potatoes and water to cover by 1 inch. Bring to a boil and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add ½ cup milk, 4 TBS butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and adjust seasoning if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 TBS of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.

Hamburger Steak with Mushroom Gravy

Hamburger Steak with Mushroom Gravy

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Yield: 4

Adapted from: Dinner At The Zoo

This hamburger steak recipe is seasoned ground beef patties simmered in a savory mushroom sauce. A comfort food classic that makes for the perfect easy dinner option!

For the steaks:

  • 1TBS olive oil
  • 1¼lb ground beef 90% lean
  • ⅓cup breadcrumbs
  • 2TBS onion finely minced
  • 1tsp Italian seasoning
  • 1TBS ketchup
  • 2tsp Worcestershire sauce
  • 1egg
  • 1tsp minced garlic
  • ¾tsp salt
  • ¼tsp pepper

For the gravy:

  • 3TBS butter
  • 8oz sliced mushrooms I used cremini
  • ½cup onion chopped
  • 1tsp garlic minced
  • 3TBS flour
  • 1½cups beef broth
  • 1TBS Worcestershire sauce
  • 2tsp low sodium soy sauce
  • 1TBS chopped parsley
  • salt and pepper to taste


For the steaks:

Heat the olive oil in a large pan over high heat.

Combine the rest of the steak ingredients in a large bowl; stir until thoroughly mixed.

Shape the meat into 4 equal sized oval shaped patties.

Cook the meat for 4-5 minutes per side or until browned. Remove the steaks from the pan and cover with foil to keep warm.

For the gravy:

Melt the butter in the pan. Add the mushrooms and onions; season with salt and pepper to taste.

Cook the mushrooms and onions for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.

Add the flour to the pan. Cook for 1 minute, stirring constantly.

Slowly add the beef broth and whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the Worcestershire sauce and soy sauce.

Add the hamburger steak back to the pan and toss to coat with the sauce. Cook for another 5-7 minutes or until warmed through.

Serve on top of mashed potato sprinkled with parsley, and a side of steamed asparagus.

One-Pan Banh Mi–Style Beef Tacos

One-Pan Banh Mi–Style Beef Tacos

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with Pickled Cucumber & Sriracha Mayo

Yield: 2

Adapted from: Hello Fresh

Combining tender meat, crunchy pickled veggies, fresh cilantro, spicy chiles, and creamy spreads, the Vietnamese banh mi is one of our all-time favorite sandwiches. Here, we take all those same flavors and textures and channel them into some seriously delicious tacos. Tangy-sweet beef is piled into warm tortillas with sautéed carrots, pickled cucumber, cilantro, and Sriracha mayo.
Prep: 5 Cook: 20

  • 1lime
  • 10oz ground beef
  • 4TBS sweet soy glaze
  • 6wheat flour tortillas
  • 1mini cucumber
  • 5tsp rice wine vinegar
  • 2TBS mayonnaise
  • ¼oz cilantro
  • 4oz shredded carrots
  • 1tsp sriracha
  • salt & pepper
  • ½tsp sugar
  • 2tsp cooking oil


Prep:

Wash and dry produce.

Halve lime. Trim and halve cucumber lengthwise, thinly slice crosswise into half-moons. Finely chop cilantro.

Pickle cucumber:

In a small bowl, combine half the vinegar (you’ll use the rest later), juice from half the lime, ½ tsp sugar, and a pinch of salt.

Stir in cucumber. Set aside to quick pickle.

Cook carrots:

Heat a drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add carrots and cook, stirring, until just tender, 1 minute. Season with salt and pepper.

Turn off heat, transfer to a plate.

Cook beef:

Heat another drizzle of oil in the same pan over medium-high heat. Add beef, season with a pinch of salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4- to 6-minutes.

Stir in sweet soy glaze and remaining vinegar. Bring to a simmer, then immediately turn off heat. Taste and season with salt and pepper.

Make sriracha mayo:

In a second small bowl, combine mayonnaise with Sriracha to taste. Season with salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

Finish & serve:

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates and fill with saucy beef, carrots, pickled cucumber (draining first), and cilantro. Drizzle with Sriracha mayo. Cut the remaining lime into wedges and serve on the side.

Macaroni and Beef

Macaroni and Beef

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Yield: 4

Adapted from: Simply Recipes

This hamburger and macaroni dish has been around for many years.  It has many names including “goulash” or “American chop suey” or “Hamburger Noodle Casserole” or “HMO (Hamburger Macaroni Onions)”.

  • 2cups uncooked macaroni
  • 1TBS extra virgin olive oil
  • 1lb ground beef
  • 1yellow onion, chopped/span>
  • ½tsp garlic powder
  • ½tsp onion powder
  • ½tsp paprika
  • ½tsp celery seed
  • pinch chili pepper flakes
  • 1(28-oz) can diced tomatoes
  • 2TBS Worcestershire sauce
  • ¼cup chopped fresh parsley
  • Kosher salt and freshly ground black pepper to taste


Cook the pasta:

Get a large pot of salted hot water (1 TBS of salt for 2 quarts of water) boiling and begin cooking the macaroni as per the directions on the macaroni package for al dente*(slightly undercooked)

Drain the pasta:

When the pasta is al dente, reserve 1 cup of the pasta cooking water. Use a slotted spoon or spider to remove the pasta to an oiled bowl. Set drained pasta aside.

Prepare the sauce:

In the empty pasta pot, brown the ground beef in a TBS of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.

When the beef has mostly browned, add the onions to the pan and toss to combine. Cook until the onions are soft, about 4 to 6 minutes.

Add the seasonings and tomatoes:

Add the celery seed, a dash of crushed red pepper (optional) and seasoned salt or equivalent. Pour in canned tomatoes, add the Worcestershire sauce and stir to combine. Simmer for 5 minutes.

Add the cooked pasta:

Mix in the drained and cooked macaroni, and the parsley. Cook for another 5 minutes. If the dish is too dry, add in some of the pasta cooking water.

Taste and adjust seasoning.

     

       

      Taco Soup

      Taco Soup

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      Yield: 6

      NY Times

      A cozy mash-up of tacos and hearty chili, this soup fills the spot on those days when you’re in need of a quick bowl of comfort. You can use a taco seasoning packet from the store, but it’s very easy to make your own blend to suit your taste (and whip up extra, if you like, to have on hand for other dishes). If using a packet, it will also include salt, so adjust accordingly when seasoning. You can easily make this soup vegetarian by omitting the meat and using an extra can of beans or subbing in a meat substitute. Set up a colorful toppings bar and be sure to squeeze on a little lime to brighten up all the flavors.

      For the taco seasoning: (equivalent to a 1-oz Packet)

      • 1-2TBS chili powder, to taste
      • 2tsp ground cumin
      • 1tsp smoked paprika
      • ¼tsp garlic powder
      • ¼tsp onion powder
      • ¼tsp dried oregano

      For the soup:

      • ¼cup extra-virgin olive oil
      • 1large yellow or red onion, finely chopped, plus more for serving
      • Kosher salt (such as Diamond Crystal) and black pepper
      • 4garlic cloves, finely chopped
      • 1lb ground beef, (or pork, turkey or chicken)
      • 1-2jalapeños, finely chopped, to taste, plus more for serving
      • 1TBS tomato paste
      • 24-oz cans diced green chilis (see Tip)
      • 115-oz can pinto beans, drained and rinsed
      • 115-oz can black beans, drained and rinsed
      • 215-oz cans diced fire-roasted tomatoes
      • 2½cups low-sodium chicken or vegetable broth, or water
      • 2cups frozen corn
      • Handful cilantro leaves and tender stems, roughly chopped

      For serving:

      • chopped avocado, pickled red onion, grated Cheddar, pickled jalapeños, sour cream, tortilla chips and/or lime wedges, for serving (optional)

      If making your own taco seasoning: Mix the chili powder, cumin, smoked paprika, garlic powder, onion powder and dried oregano in a small bowl. Set it aside.

      Make the soup: In a large pot or Dutch oven, heat the oil over medium. Add the onion and cook, stirring occasionally, until golden, 8 to 10 minutes. Sprinkle with a little salt, reduce the heat to medium-low, stir in the garlic and cook until fragrant, about 1 minute.

      Increase the heat to medium, add the ground beef, breaking it up with a spoon, and brown until all the pink is gone, about 5 minutes. Season with salt (about 1 tsp) and black pepper. Add the jalapeño and the taco seasoning and stir for 1 minute. Push the meat to the sides of the pan, making a little space in the center, and add the tomato paste. Cook to deepen its color, about 1 minute, then stir everything together.

      Add the green chilis and their liquid, and the pinto and black beans. Season with salt (about 2 tsp). Stir in the tomatoes and their juices, and the broth. Increase the heat to medium-high and bring to a boil. Reduce to medium-low and simmer, covered, stirring occasionally, until the flavors meld, about 20 minutes.

      Taste for seasoning, adding salt, pepper, and chili powder, if desired. Stir in the frozen corn and cilantro. Cover and simmer until the corn has heated through, about 10 minutes. Serve with toppings of choice. Thin out with stock or water when reheating, if necessary.

      Tip:

      If your fire-roasted tomatoes include green chilis, omit the 2 cans of green chilis.

      Meatloaf with Creamy Mushroom Sauce

      Meatloaf with Creamy Mushroom Sauce

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      with Broccoli (or Green Beans) & Garlic Mashed Potatoes

      Yield: 2

      Very Simple Meatloaf with a delicious mushroom sauce.

      • 12oz potatoes
      • 2scallions
      • 8oz broccoli florets or green beans
      • 12oz ground beef
      • ¼cup panko breadcrumbs
      • 1tsp garlic powder, divided
      • 4oz button mushrooms
      • 2tsp Better Than Bouillon beef
      • 3TBS sour cream
      • 1TBS cooking oil
      • 2TBS butter
      • salt & pepper

      Prep & cook potatoes:
      Adjust rack to top position and preheat oven to 425°F.
      Wash and dry produce.
      Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens, mince whites.
      Cut broccoli florets into bite-size pieces or trim green beans.

      Cork potatoes:
      Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot.

      Form meatloaves:
      While potatoes cook, in a large bowl, combine beef, panko, scallion whites, ½ tsp garlic powder, and 1 TBS water, season generously with salt and pepper.
      Form mixture into two 1-inch-tall loaves.

      Roast loaves & vegetable:
      Place meatloaves on one side of a lightly oiled baking sheet. Toss broccoli or green beans on empty side with a drizzle of oil, season generously with salt and pepper.
      Roast on top rack until meatloaves are cooked through and broccoli (or green beans) are browned and tender, 15-20 minutes.

      Make sauce:
      While everything roasts, trim and thinly slice mushrooms. Heat a drizzle of oil in a medium pan over medium-high heat. Add mushrooms, season with salt and pepper. Cook, stirring, until softened, 2-4 minutes.
      Stir in stock concentrate and ½ cup water. Bring to a boil, then reduce to a low simmer. Cook until slightly thickened, 2-3 minutes.
      Turn off heat. Stir in 1½ TBS sour cream and 1 TBS butter until melted and combined. Season with salt and pepper.

      Mash potatoes:
      Heat pot with drained potatoes over low heat, add 1 TBS butter, 1½ TBS sour cream, and ½ tsp garlic powder.
      Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.


      Serve:
      If necessary, reheat pan with sauce over low heat, to warm through.
      Place a meatloaf on each plate. Divide mashed potatoes, and broccoli or green beans between plates. Spoon sauce over meatloaves. Top with scallion greens and serve.