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Pasta with Ground Beef

Pasta with Ground Beef

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Yield: 4 Servings
Scott Nowell

Circa 1994: Another simple, tasty quick pasta casserole. Really an upgraded  substitute for Hamburger Helper. This could easily take the addition of other vegetables such as broccoli or asparagus.

  • 8oz pasta, rotini, penne, etc.
  • 2medium onions, halved and sliced
  • 4scallions, sliced
  • 1-2tsp minced garlic
  • 1TBS oil
  • 4oz mushrooms, sliced
  • 1lb ground beef
  • 2TBS red wine
  • 1cup beef stock
  • 1-2tsp corn starch
  • salt and pepper to taste

Bring water for pasta to a boil and cook pasta al dente.

While heating water, heat a skillet over medium high heat. Add a TBS of oil and sauté the onions with a pinch of salt for 4-5 minutes until softened. Half way through sautéing the onion, add the scallions and garlic. When onions are done, remove to bowl and set aside.

If adding the optional mushrooms, in the same pan used for the onions, sauté the mushrooms until nicely browned and add to the bowl with the onions.

In same pan used for onion, brown the ground beef, cooking until done. Drain the beef and set aside with onions.

Add red wine to beef pan and de-glaze over high heat for 1 minute or until reduced by a third. Add beef stock to pan and bring to a boil. Simmer for 2 to 3 minutes. Mix a TBS of corn starch with a little water and blend to form a slurry. Add to pan a bit at a time, whisking stock often as it comes to a boil and thickens. Salt and pepper to taste.

Return beef and onions to pan and stir to mix. Add cooked pasta and stir to coat. Check and adjust seasonings. Serve with a vegetable of choice.

Hamburger & Gravy

Hamburger & Gravy

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aka Gravy Train / Country Pie / Shepherds’ Pie

Yield: 6-8 Servings
Scott Nowell

1994: A throwback to school days in the 60’s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. With a change to lamb and topped with mashed potato, it becomes Shepherd’s Pie.

For mushrooms:

  • 8oz mushrooms, sliced
  • 2TBS butter

For meat:

  • 2lb 10% ground beef or ground lamb
  • ½-1medium onion, diced medium fine
  • -or-
  • 2-3shallots, diced medium fine
  • 2cups beef broth
  • 1TBS tomato paste (Shepherd’s Pie only)
  • 1TBS Worcestershire sauce
  • 5TBS butter, divided
  • 3TBS flour
  • olive oil
  • salt and pepper
  • Kitchen Bouquet

Country Pie / Shepherd’s Pie:

  • Mashed potatoes for 6
  • 12oz bag frozen vegetables, (peas & carrots, corn, peas or any mixed veg)
  • 1TBS butter


Mushrooms:

Add 2 TBS of butter to a large sauté pan over medium-high heat. When foaming stops add mushrooms and cook until nicely browned. Remove to medium bowl.

Meat:

Brown the beef over medium high heat. Drain the beef and add to bowl with mushrooms.

Sauce:

Add 2 TBS of butter to the sauté pan. When foaming stops, add onion/shallot. Sauté over medium heat for 3-5 minutes, until translucent but not browned.

Add Worcestershire sauce, tomato paste (if using) and sauté for another 5-8 minutes. Add another TBS of butter and melt, then add the flour. Stir and sauté for 2-3 minutes. This becomes the roux for the sauce.

Return the beef/lamb and mushrooms to the pan. Add the beef stock and bouillon or beef base and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced to sauce consistency. If too thick add a little more stock or water. To darken, add a few drops of Kitchen Bouquet.

Taste and adjust seasoning.

For Country pie / Shepherd’s Pie:

Preheat oven to 400°F. Add 1 cup frozen corn, peas or other vegetables to the meat & sauce mixture. Return to boil. Remove from heat and pour into baking dish. Cover with mash, dot with butter. Optional, sprinkle with paprika or other seasoning.

Bake until top starts to brown, 20-30 minutes. Serve.

Serve with:

Vegetable Starch
Green Beans Mashed Potato (Gravy Train)
Broccoli Baked Potato
Corn French Fried Potatoes
Green Salad