Tag Archives: Ground Beef

Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

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Shepherd’s Pie

A finished Shepherd's Pid

The finished pie

  • 2 lbs potatoes, peeled and roughly chopped
  • 2 cloves garlic
  • Plus: 1/2 cup cream, salt and pepper to taste
  • 1 pound ground beef or lamb
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped small
  • 2 carrots, scrubbed or peeled, and chopped small
  • 1 celery stalk, chopped finely
  • 1/3 cup frozen corn
  • 1/3 cup fresh or frozen cut green beans
  • 1 1/2 tablespoons flour
  • 1/2 cup beef or vegetable stock
  • 1/4 cup red wine (can use stock, if desired)
  • 1 tablespoon finely chopped fresh thyme (or 1tsp dried)
  • 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
  • pinch of ground nutmeg
  • salt and black pepper to taste
  • 2 tablespoons cold butter, cut into pieces
  1. Preheat oven to 400 F.
  2. Place the potatoes and garlic in a large pot of cold, salted, water over medium high heat.  Bring to a boil and cook until tender, about 15-20 minutes.  Drain well, then put the potatoes and garlic back into the pot and mash them 1/2 cup of cream (or milk) with a few tablespoons of butter, salt and pepper . Taste for seasoning.  Beat with a wooden spoon until fluffy, set aside.
  3. In a large, deep skillet, cook ground beef or lamb for about 5-10 minutes or until browned.  Spoon off excess fat and remove meat.
  4. Wipe down the skillet and add the vegetable oil. Bring to a medium heat.  Add the onion, carrot, celery, corn and green beans.  Cook, stirring occasionally, until softened, about 15 minutes.  Add the ground meat back to the skillet and cook for another 5 minutes or so until hot.
  5. Sprinkle the flour over the mixture and cook, stirring, for 2-3 minutes.  Add the stock and wine , thyme, rosemary, nutmeg, salt and pepper.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Taste the meat mixture and adjust seasonings.
  6. Scoop meat and vegetable mixture into a 9″ deep dish pie plate. Spoon and smooth the mashed potatoes on top.
  7. Scatter the cut butter over the top of the potatoes and bake until browned, 35 minutes.

Note: you could use water if you don’t have stock or wine — just make sure that you have enough salt and pepper.

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Meatballs that are Easier

  • 1 ¼ pounds ground beef
  • 2 teaspoons Worcestershire sauce
  • 1 egg, beaten
  • ½ cup dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • salt and pepper
  • ½ tsp oregano
  • ¼ tsp basil
  • pinch of red chilli flakes

Preheat oven to 425F.

Gently mix all ingredients together.  Form meat mixture into 1 ½” balls and place onto a greased, foil-lined or parchment-paper-lined cookie sheet.  Bake the meatballs for 10-12 minutes, until no longer pink inside.

Use with pasta and tomato sauce, in a sandwich, or just by themselves with a chutney or dipping sauce.

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Baked Multi-purpose Meatballs

  • 1 lb ground beef, or .5 lb ground beef plus .5 lb ground pork
  • 2 tablespoons onion, chopped finely
  • 1 tablespooon chopped fresh parsley (or 1.5 teaspoons dried, if absolutely necessary)
  • 1 cup grated cheese
  • 1 egg, beaten
  • 1/2 cup bread crumbs, or wheat germ
  • 1/2 teaspoon salt, or less

With a fork, mix all ingredients together in a bowl.  Preheat oven to 350F.  Shape meat mixture into balls, about 1″ in diameter.  Arrange on a greased baking sheet about 1″ apart from each other.  Place baking sheet in centre of oven, and bake for 25 minutes, until meatballs are no longer pink in middle.

Eat as is, with pasta and sauce, in a sandwich, or however you want.

Makes about 30 to 40 meatballs

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Grandma Ruth’s (my Mom’s) Cabbage Rolls

My Mom makes her mom’s cabbage rolls; here’s her delicious recipe!

“Large head of cabbage…freeze for a week.
Thaw completely and cut out core.  The leaves will peel easily and pliable.
If they are too large I cut them in 2 pieces.  Cut out a V to remove the spine.
Place the outside green leaves on the bottom of the roaster and save some for the top.

Mix: Medium ground beef  and lean ground pork together well.  Mix in parboiled rice so the proportions are about half and half.  Place on leaf and roll tucking in the ends.

Place in a large roaster in layers.  I usually do 2 or 3 because I like to make a lot.  In between the layers I pour diced tomatoes, celery and baby carrots and a lot of pepper and some salt. Then layer again, etc.  Top up the liquid portion with tomato juice and a little water. Cover with any remaining leaves.  Cover and cook in 325 degree oven for a few hours.”

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Grandma Ruth and Grandma Anna’s Stuffed Peppers


This is one of those evolving family recipes that has no written recipe — it is one that we just watch and learn, and then “do”, each with our own twist. My grandmother, who was of Hungarian/Austrian descent made them, so my mother made them, and now I make them.  Of course, I don’t use a written recipe, so this is just a vague approximation…

  • 1 lb lean ground beef
  • 1 lb ground pork
  • 1 ¼ teaspoon minced dried onion
  • ¾ teaspoon freshly ground black pepper
  • 1 to 1 ½ teaspoon sea salt
  • ¼ teaspoon garlic powder
  • 1 ½ to 2 cups parboiled rice, uncooked
  • Green or red peppers, up to four
  • 1 large tin tomato juice, organic, low-sodium
  • Water

Wash peppers, then cut tops off, and hollow out, discarding the insides and the tops. If they will not stand up by themselves, slice of a tiny amount from the bottom, without cutting through to the inside. Set aside.

In a large bowl, gently mix together ground beef and ground pork with a fork. About half way through mixing together, add dried onion, black pepper, salt, and garlic powder, mix gently. Add rice, and mix in with hands – do not “mash” or the mixture will get tough.

Loosely fill each pepper with the meat and rice mixture, leaving a space of about ½” at the top. Leave any leftover mixture in the bowl. Place the stuffed peppers into a very large casserole dish that is stovetop-safe, so that they have plenty of room around each other, and about 2” or 3” above. Slowly pour the tomato juice into the casserole dish.

With the extra mixture left in the bowl, create meatballs approximately 1 ½ Tablespoon in size, and drop into the tomato juice in the casserole. Give the casserole a very gentle stir to make sure that nothing is sticking. Add some water to the casserole so that the meatballs are well covered, and “floating”; the peppers need to have only about ½” above the liquid. With a spoon, scoop up some liquid, and fill each pepper with it. The rice will need to absorb this liquid to cook properly.

Set onto a stovetop, and bring to a boil. Reduce heat so that the tomato juice comes to a simmer, and put the lid on. “Cook until done”! This will take at least a couple of hours. During the cooking time, it is necessary to give the peppers and meatballs a gentle stir a few times, and to “refill” the peppers with liquid. It also might be necessary to add more liquid – either tomato juice or water – to the casserole.

My mom adds carrots to this dish, but the combination of carrots and tomato juice is not one that I’m fond of 😉 .

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Bolognese Style Meat Sauce (I even like it)

  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 carrot, peeled and minced
  • 1 celery stalk, minced
  • 1/4 cup minced bacon
  • 1/2 pound lean ground pork
  • 1/2 pound lean ground beef (you can use all beef)
  • 3/4 cup dry wine (red or white will do)
  • 1 28-ounce can of plum tomatoes, drained, then scrunched with your fingers
  • 1 cup chicken stock
  • salt
  • freshly ground black pepper
  • 1 cup cream, half-and-half, or milk

Put the olive oil in a large, deep saucepan.  Turn the heat to medium-low and, a minute later, add the onion, carrot, celery and bacon.  Cook, stirring occasionally until the veggies are tender, about ten minutes.

Add the meat and cook, stirring and breaking up any lumps, untill all pinkness is gone, about 5 minutes.  Add the wine, raise the heat a bit, and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

Add the tomatoes to the pot, stir, and add the stock.  Turn the heat to low and cook at a slow simmer, stirring occasionally and breaking up the tomatoes and any clumps of meat that remain.  After an hour or so, add salt and pepper to taste.  Cook for at leaast another hour, until much of the liquid has evaporatd and the sauce is very thick.

Add the cream, and cook for another 15 to 30 minutes, stirring occasionally, taste and add more salt and pepper as needed.

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