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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.

Curried Chicken Breasts with Mushrooms

Curried Chicken Breasts with Mushrooms

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Yield: 2

Scott Nowell

Gayle used to make something like this, but the recipe is long lost. This is my replacement.

  • 2TBS butter
  • 2TBS olive oil, divided
  • 2chicken breasts (boneless skinless)
  • kosher salt & black pepper
  • 1tsp curry powder
  • 8oz cremini mushrooms, sliced
  • ½yellow onion, diced
  • 2cloves garlic, minced
  • ½cup white wine
  • 1cup chicken broth

Preheat oven to 375°F.

Mushrooms:

Heat 2 TBS of butter and 1 TBS of olive oil in a skillet over medium heat.

Add the mushrooms, onions and a pinch of salt to skillet. Sauté until browned, about 6-8 minutes. When nearly done, add garlic and stir for 20-30 seconds. Remove from heat.

Chicken:

Pound chicken to less than ½-inch thick.

Spread the butter and oil from the skillet in a casserole dish. Add additional butter and oil if desired.

Season the chicken with salt, pepper and curry powder on both sides. Place chicken in casserole.

Top the chicken with sauteed mushrooms and onions.

Add the white wine around the chicken and cover casserole.

Bake covered for about 20 minutes. Remove cover, bake for an additional 10-15 minutes, until temperature in thickest part of breast is 165°F.

Serve with rice or pasta.

Truffle Risotto with Herbed Chicken

Truffle Risotto with Herbed Chicken

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plus Creamy Mushroom Sauce & Crispy Onions

Yield: 2

Adapted from: Hello Fresh

A rich, creamy truffle-infused risotto served top it off with tender, herby chicken, and a luscious mushroom cream sauce.
Prep: 10 Cook: 50

  • 1onion
  • 1TBS Italian seasoning
  • 4oz button mushrooms
  • 1oz crispy fried onions
  • 1clove garlic
  • ¼oz parsley
  • 1½TBS sour cream
  • 4oz cream sauce base
  • 2TBS black truffle butter
  • 4oz chicken stock concentrates
  • ¾cups arborio rice
  • 10oz chicken cutlets
  • salt & pepper
  • cooking oil
  • butter


Prep:

In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce.

Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems, roughly chop leaves.

Pat chicken dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning, salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)

Start risotto:

Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes.

Add rice, remaining Italian Seasoning, 1 TBS plain butter, and a big pinch of salt. Cook, stirring often, until rice is translucent, 1 to 2 minutes.

Cook risotto:

Add 1 cup of simmering water and three chicken stock concentrates to pan with rice mixture. Cook, stirring, until liquid is mostly absorbed.

Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.

Tip: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

Cook chicken:

While risotto cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 5 minutes per side.

Tip: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid.

Turn off heat, transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.

Make mushroom sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3- to 4-minutes.

Add garlic and cook until fragrant, 1 minute.

Stir in ⅓ cup plain water and remaining chicken stock concentrate, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2 to 3 minutes.

Remove from heat, stir in sour cream, 1 TBS cream sauce base, and 1 TBS plain butter until melted and combined. Taste and season with salt and pepper.

Finish risotto:

Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto, stir to combine. Cook until slightly thickened, 1 minute more.

Remove from heat, stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace it with regular butter) and half the parsley (save the rest for serving) until melted and combined.

Tip: Risotto should be a little loose and saucy right before serving, it will thicken as it cools. If it is too thick, add a splash of water.

Taste and season with salt and pepper.

Finish & serve:

Slice chicken crosswise.

Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.

Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce and serve.

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.

Creamy Dijon Chicken & Mushrooms

Creamy Dijon Chicken & Mushrooms

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with Thyme-Roasted Potatoes & Zucchini

Yield: 2

Adapted from: Hello Fresh

Juicy seared chicken cutlets are drizzled with a creamy, buttery mustard-herb sauce that’s infused with dried thyme and loaded with savory sautéed mushrooms, adding tangy richness to every bite. On the side are tender roasted carrots and zucchini seasoned with garlic and thyme.
Prep: 10 Cook: 30
Note: Too much mustard and vinegar.

  • 12oz potatoes
  • 1tsp dried thyme
  • 4tsp Dijon mustard
  • 5tsp red wine vinegar
  • 1zucchini
  • 1tsp garlic powder
  • 10oz chicken cutlets
  • 4oz button mushrooms
  • 1½tsp sour cream
  • 1oz chicken stock concentrate
  • salt & pepper
  • cooking oil
  • butter


Start prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Cut potatoes into ½-inch-thick wedges. Trim and halve zucchini lengthwise, slice crosswise on a diagonal into ½-inch-thick half-moons.

Roast veggies:

Toss potato wedges and zucchini on a baking sheet with a large drizzle of oil, half the garlic powder, half the thyme, salt, and pepper. (You’ll use the remaining garlic powder and thyme in Step 5.)

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Cook chicken:

While veggies roast, pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium heat. Add chicken, cook until browned and cooked through, 6- to 8-minutes per side.

Tip: Lower heat and cover pan if chicken begins to brown too quickly.

Turn off heat, transfer to a cutting board. Wipe out pan.

Finish prep:

Meanwhile, trim and thinly slice mushrooms.

In a small bowl, whisk together mustard, sour cream, stock concentrate, ¼ cup water, and 1 tsp vinegar. Set it aside.

Make sauce:

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and remaining thyme, season with salt and pepper. Cook, stirring occasionally, until softened, 2- to 4-minutes. Add the remaining garlic powder and stir to coat.

Add mustard mixture and 2 TBS butter. Cook, stirring constantly, until butter melts and sauce is thoroughly combined.

Bring to a simmer and cook, stirring constantly, until slightly thickened, 1- to 2-minutes more.

Tip: If sauce is too thick, add a splash or two of water and bring to a boil, stir until smooth and slightly thickened.

Turn off heat and season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and veggies between plates. Spoon mushroom sauce over chicken and serve.

Lemon-Garlic Beurre Blanc Chicken

Lemon-Garlic Beurre Blanc Chicken

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Yield: 2

Adapted from: Home Chef

Chicken, Beef or Salmon topped with lemon garlic beurre blanc and served with sautéed green beans and mushrooms.

  • 12oz Boneless Skinless Chicken Breasts (Filet mignon, or Salmon)
  • 8oz Green Beans
  • 6oz Cremini Mushrooms
  • 1oz Cream Cheese
  • ⅘oz Lemon Garlic Butter
  • ⅓oz Butter
  • ½tsp Garlic Salt
  • Olive oil
  • Salt & pepper
  • Cooking spray


Prep:

Turn oven on to 425°F. Let preheat, at least 10 minutes

If using filet mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary, if you receive a thinner steak, we recommend checking for doneness sooner.

If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.

Prepare the ingredients:

Quarter mushrooms.

Trim ends off green beans, if necessary, and halve.

Pat chicken dry and season both sides with a pinch of salt and pepper.

Cook the chicken:

Place a large non-stick pan over medium heat and add 2 tsp olive oil. Add chicken to hot pan. Cook undisturbed until browned, 4-5 minutes on one side.

Remove from burner. Transfer chicken, seared side up, to a prepared baking sheet. Reserve pan, no need to wipe clean.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.

While chicken roasts, continue recipe.

Cook the vegetables:

Return pan used to cook chicken to medium-high heat and add 2 tsp olive oil.

Add green beans, mushrooms, garlic salt, and a pinch of pepper to hot pan. Stir to combine.

Cover and reduce heat to medium. Stir occasionally until vegetables are tender, 6-8 minutes.

If green beans need more time, add 2 TBS water, cover, and stir occasionally, 1-3 minutes.

Uncover and stir occasionally until liquid has evaporated, 1-2 minutes.

Remove from burner and stir in plain butter until coated. Cover and set aside.

Make the sauce:

Place a small pot over medium-high heat. Add 2 TBS water and cream cheese to hot pot. Bring to a simmer.

Once simmering, stir until smooth and creamy, 1-2 minutes.

Remove from burner and stir in a pinch of salt and lemon garlic butter until combined.

Finish the dish:

Plate dish as pictured, top chicken with sauce. Bon appétit!

Beef & Wine Ravioli with Mushrooms

Beef & Wine Ravioli with Mushrooms

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with Caramelized Onions

Yield: 2

Adapted from: Dinnerly

Ravioli stuffed with red wine braised beef and paired with caramelized onions, mushrooms, parmesan, and chives.
Prep: 5 Cook: 30

  • 4oz button mushrooms
  • 1yellow onion
  • 9oz beef & wine ravioli
  • ¼oz fresh chives
  • 1/8tsp baking soda
  • 1oz beef stock concentrate
  • 3oz parmesan cheese
  • salt & pepper
  • sugar
  • 3TBS butter


Cook mushrooms:

Bring a medium saucepan of water to a boil. Trim mushroom stems; thinly slice caps. Halve onion; thinly slice. Thinly slice chives. Finely grate Parmesan, if necessary. Heat 1 tablespoon butter in a medium skillet over medium-high. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until golden-brown, 4–5 minutes. Transfer to a plate.

Start caramelized onions:

In same skillet, melt 1 tablespoon butter and 1 teaspoon sugar; cook, stirring frequently, until sugar is light brown, 1–2 minutes. Add onions and ⅛ teaspoon baking soda, season with salt and pepper. Cook, stirring occasionally, until onions are lightly browned and softened, 5–7 minutes.

Finish caramelized onions:

To skillet with onions, add 1 tablespoon water; cook, stirring frequently and scraping up any browned bits from bottom of skillet. Continue adding 1 tablespoon water at a time and scraping skillet until onions are deeply browned and completely soft, another 4–5 minutes.

Cook ravioli:

Add ravioli to saucepan with boiling water (if stuck together, gently pull apart only if possible, without tearing). Reduce heat and simmer gently, stirring occasionally, until al dente, 3–4 minutes. Reserve 1 cup cooking water, then drain. To skillet with onions, add ravioli, mushrooms, ½ cup of the cooking water, broth concentrate, and 1 tablespoon butter.

Finish & serve:

Cook ravioli, onions, and mushrooms over high heat, tossing to coat, until glazed and saucy, 1–2 minutes. Remove from heat and add half of the Parmesan; stir well until melted and sauce is silky. Loosen sauce with more cooking water, if necessary. Serve short rib ravioli sprinkled with chives and more Parmesan, if desired. Enjoy!

Szechuan Beef 🔥

Szechuan Beef 🔥

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Yield: 4 Servings

Sue & Gambo


Beef & marinade:

  • ½lb sliced beef, tenderloin or sirloin
  • ½tsp salt
  • 1tsp sesame seed oil
  • 1pinch of white pepper
  • 1egg white
  • 2TBS corn starch
  • 4TBS oil

Stir-fry:

  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¾cup onions
  • ½cup carrots
  • ¾cup green peppers
  • 1cup celery
  • 1cup mushrooms
  • 4-8Szechuan peppers
  • 1TBS Shaoxing wine
  • 1cup water + 2 TBS water
  • 1TBS oyster sauce
  • ½tsp hot pepper sauce
  • 1heaping tsp sugar
  • 1tsp dark soy sauce

Slurry:

  • 1TBS corn starch
  • 1TBS water


Marinating the beef:

In a bowl, mix the beef, salt, sesame seed oil, white pepper, egg white, then mix well.

Add 2 TBS of corn starch, mix. Add 1 TBS of oil. Mix, set aside for 15-30 minutes.

Slurry:

Mix 1 TBS corn starch with 1 tsp water. Set aside

Stir fry beef:

Heat 2 TBS of oil in a wok and add the Szechuan peppers. Stir fry for 30 seconds and add the beef and stir frying until the beef is golden-brown.

Set the beef and Szechuan peppers aside to drain.

Stir fry vegetables:

In a wok add 1 TBS of oil, minced ginger, minced garlic and stir-fry for few seconds.

Next add all the vegetables and stir fry for a minute. Add Shaoxing wine and a cup of water, enough to just cover the vegetables. Cover and cook for 1 minute.

Make the sauce:

Add to the wok 1 TBS oyster sauce, ½ – 1 tsp hot pepper sauce, and a heaping tsp of sugar. Bring to boil.

Return the cooked beef and 1 tsp dark soy sauce to add color.

To thicken the sauce, slowly add slurry to your boiling stir-fry until it’s the right thickness.

Serve.