Category: Ground Beef

Egyptian Meatballs in Seasoned Tomato Sauce over Rice

This recipe first appeared in 365 Foreign Dishes (published 1908). If you’ve ever read old cookbooks, the language, technique and instructions seem almost foreign to today’s home cook. Perhaps a trained chef might not find some of the terminology so strange, but for the average home cook, it’s a bit odd. Terms such as slow oven; quick oven took some research to get a temperature. Sure, slow was not as hot, quick was hot – but how hot is hot? (Slow oven is about 325-350 degrees; quick oven can be as low as 375 or as hot as 475, depending upon which site you follow – so it’s really guess-work and common sense based on what you are trying to cook in the first place). It took me a minute to figure out that “pulverized” sugar is powdered sugar. Measurements such as salt spoonful also needed to be converted – that’s about 1/4 teaspoon. Even with all their odd measurements and strange terms to digest, I enjoy reading vintage cookbooks. The beauty of older cookbooks is that they contain recipes completely made from scratch. No shortcuts of modern conveniences.

The older books are also a glimpse into the past. I especially enjoy the Etiquette and Advice sections of these older cookbooks. One of my cookbooks from the 1940s has an entire section dedicated to the proper placement of ashtrays and lighters for the formal, informal and buffet tables. A small leaflet book from 1906 explains what a woman’s role should be in the household and her submissive duties to her husband.

Anyway, the recipe that follows is more my take on the spirit of the original recipe rather that the original recipe itself. The recipe for Egyptian Meatballs called for raw meat, finely chopped. Okay, that’s ground beef by today’s standards. The recipe also called for Highly Seasoned Tomato Sauce. Hum – that’s open to so much interpenetration. I searched the internet for the definitive “highly seasoned” by 1908 standards, and that varied drastically from recipe to recipe. Not to be discouraged,  I came up with my own take, based on availability at the time and spices that are popular in Egypt.

Egyptian Meatballs in Seasoned Tomato Sauce over Rice
Ingredients – Egyptian Meatballs
1 small onion, finely chopped
2 Celery Ribs, chopped
2 beaten eggs
1 lb Ground Beef
salt, pepper
1 teaspoonful of curry-powder
Cumin to taste, about 1 teaspoon
Thyme to taste, about 1 teaspoon dried or 1 tablespoon fresh
Chopped parsley for color, dried parsley okay, about 1 tablespoon
1/2 cup of bread-crumbs
2 1/2 Cups boiled rice*

* While the recipe calls for boiled rice, I make mine with steamed rice.

Preheat oven to 350-degrees. Lightly brush a rimmed baking sheet with olive oil. Set aside until ready to use.

Peel and finely chop onion. Set aside until ready to use.

Finely chop celery, set aside until ready to use.

In a small bowl, beat eggs. Set aside until ready to use.

Season ground beef with salt, pepper, thyme, cumin and curry-powder. Add chopped celery, onion and some chopped parsley. Mix with beaten eggs and bread-crumbs.

Shape meat mixture into small meatballs. Place on prepared baking sheet.

Place meatballs in the oven to bake, about 25 minutes, rotating and shaking pan about mid way.

While the meatballs are cooking, make the Highly Seasoned Tomato-Sauce:

Ingredients – Highly Seasoned Tomato-Sauce
1 1/2 tablespoon olive oil
1/2 cup finely chopped onion
3-4 garlic cloves, minced
1 1/2 teaspoon paprika
1 teaspoon coriander
Dash Cayenne pepper
1 (15 oz) Can tomato sauce
1/2 cup Red wine

Chop onions and garlic. Set aside until ready to use.

Heat oil in a large skillet over medium heat until hot. Add onion; cook 4-5 minutes or until softened, stirring occasionally. Add garlic, cook 30-60 seconds or until fragrant.

Sprinkle with paprika, coriander and cayenne pepper. Add tomato sauce and wine; cook until sauce thickens and is reduced, stirring occasionally, about 20 minutes.

Place meatballs into seasoning tomato sauce. Gently stir to coat well in sauce. Allow meatballs to simmer in sauce for about 5 minutes to take on some of the flavors.

To Serve: Mold rice into a bowl or cup for individual servings and invert onto serving dish or plates. With a slotted spoon, transfer meatballs to a serving platter or plates, creating a ring around the rice. Add Top with seasoned tomato sauce and serve hot.

If you would like to read the original recipe, here’s the link:

http://www.vintagerecipes.net/books/365foreigndishes/egyptian_meat_balls.php

Salisbury Steak with Mushroom Gravy – Simple Comfort Food

There’s something wonderful about simple, old-school comfort foods. The simplicity of the food and the warmth of fond memories transports us to another place and time. It’s good for the soul, especially when life seems to be running away with your sanity.

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Easy Beef and Chorizo Enchiladas

It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.

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Shepherd’s Pie Style Meatloaf Muffins

Hubby is a big fan of Shepherd’s Pie or Cottage Pie since these are made from Beef and not Lamb. I think that might be a combination of his love for meat and potatoes with his love for foods cooked in a gravy. While the muffin style meatloaf lacks the traditional gravy-like moisture of a traditional Shepherd’s Pie, they do contain carrots and both are topped with a beautiful Mashed Potato “crust”.

Kiddo likes green beans just fine, just not necessarily cooked in with his meat, which might explain why he isn’t a fan of Shepherd’s Pie. By serving the green bean on the side, both my fellows are happy. As for me, I like the look of the muffin and the flavor of the baked mashed potato topping. If you happen to have some leftover mashed potatoes or want to take the time to whip up your favorite mashed potato recipe, by all means please do. If you are looking for an easy short cut, use instant mashed potatoes. My favorite for this recipe is Betty Crocker Butter & Herb.

These Meatloaf Muffins are also great for kids – serving supper that looks like a cupcake can be fun!

Shepherd’s Pie Style Meatloaf Muffins
1 lb ground beef
1/2 lb Ground Sausage (breakfast sausage)
1/2 Cup Finely Chopped Carrots
3 Slices Bread, torn into small pieces
1 envelope Dry Onion Soup Mix (Lipton)
1/4 Cup Ketchup
1/2 Cup Water
1 Egg
Salt & Pepper to taste
2 Cups Mashed Potatoes (Boxed, instant or the real-deal)

Preheat oven to 375 degrees. LIGHTLY spray 12 muffin cups with non-stick spray.

Using a food chopper or small food processor, finely chop carrots to the point of minced. The carrots will add flavor to the loaf while retaining that smooth finish to the muffin.

In a large bowl, mix together everything EXCEPT mashed potatoes.

Divide meat mixture among 12 muffin cups. Push down the center of each “muffin” to create a well (this will help the meat cook through). Smooth tops with the back of a spoon. Set aside.

Make mashed potatoes according to directions. Place mashed potatoes on top of each meatloaf muffin, filling the well and rounding out the top (about 2 tablespoons per muffin).

Bake in the oven for 30 minutes. Remove and let rest muffin tins for 5 minutes. Run a knife around edge of each muffin to loosen. Transfer muffins directly to individual plates and serve with desired vegetable on the side.

My family likes their muffins with a side of green beans or buttery corn.

 

Crunchy Double Crusted Taco Pie

This is sort of a spin-off from the ever so popular Mexican Taco Ring. While lacking in lettuce; tomato and such; it makes up for in the crunch of Doritos Chips. I made it a point to get Ground Chuck from my butcher – love the robust; beefy flavor of chuck. If you are thinking 80% Lean is the same – it’s not. Chuck comes from the shoulder – while most other types of ground beef come from the hind leg. Be warned – Chuck has about three times the calories of other ground beef. Which begs the question – why is the more tasty cuts also the highest in calorie count?

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Simple Man’s Smokin’ Spaghetti with Beer

It’s interesting how one thought or memory will lead to another. Friday, I posted a recipe for Fried Lobster Ravioli with Two Cream Sauces – a recreation of a dish served at a Brewery we once frequented. The brewery got me to thinking about beer. Beer got me to thinking about a friend from eons ago – Nancy. Sadly we have lost touch over the years, but I still remember her fondly.

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The Best Ever Onion Burger with a French Twist

I love a good burger. I love French Dip Sandwiches. This is the best of both worlds – we’re talking a big, thick burger, served on a buttery grilled bun with plenty of onion-intense Au Jus for dipping. These aren’t wimpy burgers, no sir. You need a big half-pound burger grilled to perfection to stand up to all that warm, flavorful Au Jus. The Au Jus is so delicious, with just the right amount of paper-thin grilled onions and a few splashes of white wine, that you’ll want to soak up every last delicious drop. And if that isn’t enough to get you hooked, these burgers are super easy to make, perfect for busy cooks.

French Dip Burgers with Onion Au Jus
INGREDIENTS – HALF-POUND BURGERS
2 lbs Ground Sirloin
1 Package Dry Beef-Onion Soup Mix
Salt & Pepper to Taste
1-2 Teaspoons Worcestershire Sauce
4 Steak Rolls, split

INGREDIENTS – AU JUS DIP
2 Tablespoons Butter
1 Medium Onion, thinly sliced
1 Tablespoon Flour
A Couple of Splashes of White Wine
2 Cans Beef Consommé
Pepper to Taste

FOR BURGERS: In a large bowl, mix ground beef, dried onion soup, salt, pepper and a little Worcestershire Sauce. Mix well.

Divide meat mixture into 4 sections, form into oblong patties slightly larger than rolls, about 1/2-inch thick. Set aside until ready to grill.

Slice onion into paper-thin rings. (I’ve got one of those wizzy potato slicers for making potato chips in the microwave – it works well for anything you want to slice paper-thin). Set aside onions until ready to use.

Heat gas grill (quick) or build a medium-heat fire in barbecue (longer but more intense grilled flavor).

FOR AU JUS: In a skillet, melt butter over medium-low heat. Add onions and cook until just beginning to brown, stirring occasionally, about 10 minutes. Remove half the onions, set aside.

Pour beef consommé into a sauce pan, add a splash of wine and warm over medium heat, about 5 minutes.

Sprinkle remaining onions with flour and another splash of white wine. In a slow, steady stream, add beef consommé. Bring sauce to a boil, reduce to simmer and let simmer until ready to serve.

If desired, sprinkle au jus with a little pepper to taste.

TO GRILL & ASSEMBLE: Place burgers on grill, cover and grill 10-15 minutes, turning once mid-way through. While the burgers are cooking, warm the buns.

Split rolls, lightly brush with a little soft butter. Heat a flat skillet or griddle to medium heat.  Grill rolls split-side down until nice and golden. Turn and grill the outside 1-2 minutes longer.

Place patties on rolls, cut diagonally and serve with Au Jus for dipping.

Once again, thanks so much for stopping by. Hope you enjoy these scrumptious burgers. I’d love to hear from you. Feel free to chat any time.

Mexican Taco Ring and Family Game Night

I’ve made this Mexican Taco Ring several times now. I can’t believe I haven’t shared this fun recipe before.

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Hamburg Helper Style Cheesy Jambalaya

Well folks, it’s been a while since we’ve made a Hamburger Helper Style supper – not since April have I shared a Hamburger Helper Style meal. Think of this as installment number three in the Hamburger Helper Style renditions

I know my family loves the whole Hamburger Helper concept, I like the fact that I know what is going into the pot so to speak. All around it’s a win-win for everyone. Rarely do I need to make a special trip to the market since most if not all the ingredients are things I have on-hand anyway. Who doesn’t have a few pounds of ground beef in the freezer at any given time – and the spices are your usual in-the-pantry items.

Don’t forget; putting together the dry ingredients; the seasoning package and instructions in a nice little gift bag or pretty little box makes for a great gift for new moms, college students or care givers – it shows a personal touch. You could even box up a few meals up to keep in your pantry for those “I’m too bushed to even think about cooking” night. We’re talking brown, simmer, eat. What can be easier?

Hamburger Helper Style Cheesy Jambalaya
Ingredients – Cheesy Jambalaya
1 lb Lean Ground Beef (or Turkey)
¾ Cup HOT water
2 Cups Milk
1 Cup Converted Rice
1 Cup Stewed or Diced Tomatoes, plain
1 Cup Cheddar Cheese, shredded

In a large skillet, brown the ground beef. Drain well.

Add tomatoes, water, milk and rice. Bring to a boil. Stir in seasoning package.

Cover and simmer, stirring occasionally, 15-20 minutes or until liquid has evaporated and rice is tender.

Stir in 1 cup of cheese, cover and simmer a few minutes more to allow cheese to melt.

Remove from heat, uncover, and allow to sit for 5 minutes for sauce to thicken.

Ingredients – Seasoning Package:
1 Tablespoon Arrowroot or other tasteless thickening agent
2 Tablespoons Chili Powder
1 Teaspoon Basil
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
½ Teaspoon Salt
¼ Teaspoon Sugar (optional)
½ Teaspoon Paprika

In a small bowl or sandwich bag, mix all the ingredients to make a seasoning package. Blend well and set aside until ready to use.

Other Hamburger Helper Style Favorites for your consideration:

Hamburger Helper Style Chili-Cheese Macaroni

Hamburger Helper Style Skillet Lasagna

 

 

Mexican Taco Stuffed Tomatoes

Generally I don’t talk about heath issues. I’m not a health nut by any stretch of the imagination. A quick look at some of my recipes will attest to that statement. Still, I want to take a moment to talk about Diabetes.

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Classic Ragù Bolognese with Beef, Veal and Pancetta

So you’ve decided to have a few friends over for a mid-week Italian supper. Great! Pick out a nice bottle of wine, some bread from your favorite bakery and toss a simple salad. All easy stuff. However; a true Ragù Bolognese takes time. Do you leave work early? Not necessarily. This Ragù Bolognese can be cooked up on a Sunday, to be served up on a Wednesday without diluting the rich flavor. If anything, a delay between cooking and eating only increases the elevation of savory goodness.

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Double the Yum with Double Decker Tostadas

What could be better than one tostada? A double-decker, of course! These yummy tostadas are a favorite in our house. I promise, they’ll become a favorite in your house, too. They are as much fun to make as they are to eat. Imagine the crunch of not one but two tostada shells layered with beans, spicy meats, cheese sauce and an endless assortment of beautiful toppings. Yum! As a tostada, it’s a complete meal. Served on small corn chip rounds, these can be transformed into bite size fun perfect for your next Mexican inspired affair.

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Swedish Meatballs with Red Currant Sauce

A few months ago I made my guys Swedish Meatballs. This was another in a long line of recipes that was on my meal planner, then off again. It’s not that the recipe was difficult or complicated, just time-consuming in the prep work department. It seemed that as the day of cooking grew near, I became involved in other projects or (more often than not) grew lazy. Finally, the day of reckoning was upon me. No more excuses, no more procrastinating. It was time to get cooking!

These aren’t just meatballs cooked in Cream of Mushroom Soup and called “Swedish” – these are made with a blend of ground beef and pork, seasoned well, baked in the oven and then finished off in a wonderful, somewhat sweet Red Currant sauce. Meatballs that are to-die-for delicious. Hubby said they were the most flavorful meatballs he has ever tasted. While a bit labor intense, these meatballs are well worth the extra effort.

Swedish Meatballs with Red Currant Sauce
The Meatballs:
5 slices of sour dough bread, crusts removed, bread cut into pieces
2/3 cup milk
1 large yellow or white onion, peeled, grated (through a cheese grater)
2 Tbsp butter
2 eggs
1 pound ground pork
1 pounds ground beef
2 teaspoons salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper

Red Currant Sauce:
6 Tbsp butter
1/3 cup flour
4 cups beef stock
3/4 cup sour cream
Salt to taste
3 Tbsp red currant jelly, more or less to taste
Handful Flat Leaf Parsley, finely chopped for garnish if desired

Preparation
Trim crust from bread, cut into pieces. Let bread dry out for about 10 minutes.

In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.

While bread is soaking, grate onions using large holes of a cheese grater.

Melt 2 tablespoons of butter in a non-stick Sauté pan over medium-high heat. Once the butter has melted and begins to foam slightly, add onions.

Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.

Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.

Use a 1 tablespoon scooper to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 60-65 meatballs.

Preheat oven to 425 degrees. Bake meatballs for 15 minutes. Do not fully cook meatballs all the way through since they will continue to cook in the sauce.

While the meatballs are baking, make the Red Currant Sauce. Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux. It will take about 5-8 minutes to reach the desired color.

As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.

Remove meatballs from the oven. Drain pan drippings into the sauce and stir to blend well.

Add the meatballs to the sauce, and turn the heat down to low. Cover the pot and cook on low heat for 10 to 15 minutes.

To finish, move the meatballs to a large serving bowl or casserole and keep warm. Add the sour cream and whisk well until smooth. Add the jelly to the sauce. Bring sauce up to medium heat to let the jelly melt into the sauce.

Pour sauce over meatballs, garnish with parsley if desired.

These meatballs go well served over buttery egg noodles.

Spicy Beef and Chorizo Tostadas on a Crisp Fried Shell

A popular dish when I was growing up were tostadas – simply an open-faced taco with a refried bean base, meat in the middle and melted cheese topping. Dad did not believe in store-bought tostada shells. We used soft corn tortilla taco shells and fried them crisp. For whatever reason, the frying was always assigned to me. If I were to venture to guess, I would say it was because I was the oldest, and Dad was confident in my ability to fry the shells without burning myself or the kitchen. All I know is that I hated the job – it was boring! (Maybe if we had I-Phones or I-Pads with digital music to dance to, it might not have been so boring).

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Fettuccine Bolognese (That’s Inexpensive and Easy to Make)

A true, classic Bolognese is made with ingredients such as veal, pancetta and a good beef stock. When you are cooking on a shoestring budget, veal and pancetta aren’t the sort of ingredients you typically throw into the shopping cart. Not to mention the fact that some people object to veal from a purely ethical standpoint.

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