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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

Yield: 3-4 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. 

For mushrooms:

  • 4oz mushrooms, sliced
  • 1TBS butter

For meat:

  • 1lb 10% ground beef
  • ½medium onion, diced medium fine
  • 1cup of beef broth
  • butter, divided
  • olive oil
  • salt and pepper
  • Kitchen Bouquet, optional


Mushrooms & Onions:

Add 1 TBS of butter to a large sauté pan over medium-high heat. When foaming stops add mushrooms onion, and a pinch of salt. Cook until onions are translucent, for about 5 minutes. Remove to medium bowl.

Meat:

Brown the beef over medium high heat. Drain the fat from the beef and return the mushrooms and onions to the pan with the beef.

Sauce:

Add the beef stock and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced by half, a light sauce consistency. To darken, add a few drops of Kitchen Bouquet. To finish, remove from heat and stir in 1-2 TBS of butter into the sauce.

Taste and adjust seasoning.

 

Serve with:

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