Tag Archives: ground beef

Loose Meat Philly Sandwiches

Philly sandwiches are delicious, plain and simple.  Trying to find an authentic Philly or even an unauthentic one for that matter can prove challenging.  Now my version here obviously falls into the “unauthentic” grouping, but it still carries that fantastic ooey-gooey, beefy, cheesy flavor throughout AND if you’re feeling old-school, than feel free to top with a dollop of Cheez-Whiz!  Now THAT up’s the legit’ness! 😉

*Plus, it’s much, much cheaper and easier than using rib-eye steak and can spread out for a family dinner or gathering!

The Starting Lineup

  • 1lb ground beef
  • 2 Tbsp butter
  • 1/2 yellow onion, diced
  • 1 green bell pepper, chopped
  • 8oz mushrooms, sliced
  • 1 cup beef broth
  • 1 Tbsp cornstarch
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp ketchup
  • Pinch each of kosher salt and black pepper
  • 8oz package of provolone cheese slices
  • 8 pack of hamburger buns/rolls
  • Cheez-Whiz (optional)

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In a large (cast-iron preferably) skillet, cook your ground beef until a deep brown crust occurs.  Next, you will carefully break apart, not too much to wear it crumbles, but is in rather larger chunks.  Again, cook these pieces to another deep brown crust.  Transfer the beef to a medium size bowl and set aside.

To the same skillet you cooked your beef in (you can leave most if not all of the grease), add in the butter along with the chopped, diced and sliced onions, bell peppers and mushrooms.  Let these veggies sit and brown for about 2 minutes, stir and let brown another 2 minutes.

Add your cooked ground beef back into the pan with the sautéed vegetables.

Meanwhile,  in the same bowl your cooked beef was in, pour in the beef broth and cornstarch and whisk together.  Pour this mixture into the skillet along with the Worcestershire, ketchup, and the salt & pepper.  Stir together and simmer for 5-7 minutes (liquids start to dissipate).

Next, cover the entire top of the beef mixture with the provolone slices.  Allow to sit for about 1-2 minutes, until cheese looks “melty” and the gently and thoroughly stir all together.  The cheese will help keep the loose beef and veggies together on your rolls…and be oh so gooey!!

Finally, I like to toast my rolls or buns just a bit and using a slotted spoon (please use a slotted spoon or else you’ll be eating your sandwich with a fork..which is ok too) and scoop a hefty amount onto the bottom bun.  Finish it off with the crusty top half and a napkin! 😉  ..maybe some seasoned French fries and dipping sauce as well.  Enjoy!

Loose Meat Philly Sandwiches

Simple Ground Beef Stroganoff

One pot!  Yep, again, here is a family-filling meal that can be made all in just one pot!  Easy cleanup is always an incentive to cook a homemade meal for your family..or at least to me it is.

Now this may not be your traditional Russian ‘Beef Stroganov’ made with strips of beef, brandy etc., BUT it’s pretty darn tasty, quick and good on your pocketbook!  With a family that is paramount for me.  Also, since it uses a lot of fresh ingredients, you can feel good about serving it to your loved ones. 🙂

The Starting Lineup

  • 1 lb lean ground beef
  • 1 8oz package mushrooms, sliced/quartered
  • 1/2 diced onion, chopped
  • 3 cloves garlic, minced
  • 3 tsp paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 3 cups beef broth (low-sodium)
  • 1/2 cup sour cream
  • 8oz pasta noodles
  • Salt and pepper, to taste
  • Extra virgin olive oil
  • Fresh parsley garnish, optional

Begin by rinsing and prepping your veggies!

Next in a large pan (remember it’s a one pot meal!), heat 1 tbsp of the extra virgin olive oil to medium heat.  Add in the mushrooms and sauté for 4-5 minutes.  Transfer to a bowl and set aside.


To that same pot, heat another tbsp of oil and add in the onions and sauté for 5 minutes (till translucent) followed by the garlic for another minute.  Now goes in the ground beef, paprika, garlic powder, onion powder, salt and pepper.  Cook completely through; taste for more seasoning if needed.


If you used a lean ground beef, you likely won’t need to drain excess grease.  However, if you used an 80/20 blend (which is perfectly fine) you may need to drain some of that grease out (also perfectly fine).

To the cooked beef, add the beef broth and noodles.  Gently stir together and bring to a boil.  Cover and lower heat to a simmer for 18-20 minutes, stirring occasionally.

Remember to cover friends! I didn’t think taking a picture of a pan with a lid on was too interesting…


Finally, remove from heat and stir in the sour cream and mushrooms.  Top with fresh parsley and dig in!  Enjoy!!

Southwest Goulash

Growing up in Arizona I know what southwest flavors are…if you’ve ever been to the beautiful city of Sedona then you really know!  Also growing up, we ate lots of goulash, like LOTS.  It’s a yummy and inexpensive meal that feeds a family, right?  So I decided to combine the two and give that extra bit of flavor from home into my new home of the equally beautiful Texas.  It really didn’t disappoint..even the leftovers are gone!  Score!

The Starting Lineup

  • 1lb ground beef
  • 1 cup (8oz) macaroni noodles
  • 1/2 red onion, diced
  • 2 Roma tomatoes, chopped
  • 1 Jalapeno, seeded and minced
  • 1 cup corn, from frozen
  • 1 can black beans, drained & rinsed
  • 1 can diced Mexican-style tomatoes, undrained
  • 1 packet taco seasoning 
  • 2 tsp cumin
  • 2 cloves garlic, minced
  • Kosher salt & pepper, to taste
  • 1 tbsp extra Virginia olive oil

Garnish (optional)

  • Cilantro
  • Sour cream
  • Cheddar cheese, shredded
  • Jalapeño slices    

Start this one pot meal by adding a tbsp of olive oil to a large pan or dutch oven on medium heat.  Add in the ground beef and stir occasionaly to brown and cook through. 

Meanwhile, chop up the veggies, rinse the beans, etc. 🙂

 

Now that the meat it cooked, skim off excess grease and then add in the onions, jalapeńo, garlic, cumin and the taco seasoning packet.  Sauté and stir often for 3-4 minutes (or until onions are slightly soft).


Next add in the corn, beans, canned and chopped tomatoes  (salt & pepper to taste) and give a toss.

 

Directly after, add in the uncooked pasta noodles and 1 1/2 cups of water.  Bring to a boil, then reduce to a simmer and cover for about 15-20 minutes, till noodles are slightly tender. 

 

While the noodles are cooking in your one-pot wonder, you can get the garnish’s ready!  Again, we like cheddar cheese, sour cream, cilantro, jalapeños, etc.. 


Now that it’s done (quick right??), spoon a good helping into a bowl and add on your favorite toppings!  Enjoy!! 

  

  

Twice Baked Shepards Pie

Wow! This is honestly such a cool recipe in both taste and presentation. Plus, if you have some hungry people in your life, these are sure to fill them up all while being inexpensive too!

A fancy Sunday dinner in my home consists of steak and twice baked potatoes…crunchy, salty potato skin filled with creamy, cheesy mashed potatoes! …and then I thought about how your normal Shepard’s Pie has that same mashed tater ‘crust’. So why not combine the two?? Duh!! Genius I tell ya 😉💡

You can also make these a healthy way too! Why not use a sweet potato, ground turkey or double veggies and a cauliflower mash on top?! I’ll stick with my comfort version, but the healthy one can be all yours 😉

The Starting Lineup

  • 3 large russet potatoes
  • 1 lb ground beef
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 cup peas
  • 4 cloves garlic, minced
  • 1/4 cup Italian flat leaf parsley, chopped
  • 1 cup cheddar cheese, shredded
  • 1 cup chicken or beef broth
  • 1 cup red wine 
  • 2-3 Tbsp tomato paste
  • 2 Tbsp Worcestershire sauce
  • 3 Tbsp flour
  • 1 stick butter, divided
  • 1 cup milk or heavy cream 
  • 2 tsp thyme
  • Kosher salt & pepper
  • Extra virgin olive oil  

Let’s bake some potatoes friends! Preheat your oven to 375 degrees. With a fork, poke your potato about 6-8 times. Coat each of these ginormous potatoes with some extra virgin olive oil and sprinkle liberally with kosher salt. Place the potatoes DIRECTLY onto the oven rack. You can put a baking sheet under them on the rack below to catch any drippings. These will bake for 1 hour.

 While the potatoes are baking, chop up your onion, carrot & garlic. Chop the vegetables in uniform size to ensure they cook evenly.

 In a large heavy bottomed pot, heat 1 Tbsp EVOO and 2 Tbsp butter over medium heat. Toss in your carrots and cook till just about soft (5 minutes). Next add in your onion and cook for 3-4 minutes.

   Once the onions start ‘sweating’ their juices, add in the ground beef, thyme and salt & pepper. Cook the meat till browned, about 10-12 minutes.

 After your ground beef is cooked through and onions & carrots are soft, drain just a little of the grease (reserve some in pot). Sprinkle in the flour one Tbsp at a time. Quickly mix this in with your meat & veggie blend. The flour will bind it all together and really thicken it up fast!

   Now to finish up your Shepards Pie filling! Add in your broth, wine, tomato paste, Worcestershire, peas & garlic. Give it a good stir and bring heat down to a simmer. This will cook down quite a bit and thicken up after 20-30 minutes. It has SUCH a great, rich color to it!

   While your filling is simmering away, your baked potatoes should be done. Remove after the hour is up and allow to cool a bit, you need to be able to handle them. Also, bump that oven up to 400 degrees.

Have a large bowl ready with the remaining butter already in it. Cut each potato in half lengthwise. With a spoon (carefully) scoop out about 90% of the potatoes flesh and put into the bowl. Careful NOT to break that potatoes skin! *I like to almost ‘outline’ where I’ll be scooping out, keep just enough flesh against the potatoes skin to keep its shape. Place these hollowed out skins onto a baking sheet.
 With the potato flesh and butter now in the bowl, pour in your milk or heavy cream and a pinch of salt & pepper. Now mash away!! Or for creamier mashed potatoes, use an immersion blender if you have one available.

 Have ready your shredded cheddar and chopped parsley.

 Once you’ve finished the potatoes, your meat filling will be cooked down and ready to go!! The assembly step can be a bit messy, but that’s ok! That just means it’s going to be good….

Scoop a hefty amount of your meat & veggie mix straight into your potato skin shell. Next is the mashed potato layer. Go ahead and be liberal with that amount as well! What the heck right? 😉 *you of course can make this “pretty” and use an icing bag to add the mashed potato layer, but I like it more rustic myself.
 Top each filled, potato off with a good amount of cheddar cheese and pop these bad boys in the oven for about 15 minutes. Oh my, my, my….

   Once time is up, remove from the oven and sprinkle with some chopped, fresh parsley for added flavor and color. There you have it…Twice Baked Shepard’s Pie!! Enjoy!

Grilled Meatloaf Sandwich with a Bourbon Bacon Jam

Ok, I made this treat of a dinner tonight just for myself.  Yes, I made an entire 2 lb+ meatloaf and a jar of bacon jam for MY dinner.  Do you want to know why??  Because quite frankly it’s delicious and it only gets better after the next day or two, especially that Bourbon Bacon Jam!!  Which is why it’s a great “leftovers” type of meal!

Let’s say you made the traditional meatloaf and mashed potatoes for dinner one night and you’re not wanting the same darn thing the next..Well, simply add the Bacon Jam and garnishes to a meatloaf sandwich and you’ve taken repurposing to an entire new level!
*This jam is good off a plain spoon, but spread it on a warm slice of toast or English muffin topped off with a fried egg.  Now THATS a rave worthy breakfast!

The Starting Lineup

Bourbon Bacon Jam

  • 1 pckg (12-16oz) bacon, chopped
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 chipotle in adobo, diced, plus 1 tbsp sauce
  • 1/4 dark brown sugar
  • 1/4 apple cider vinegar
  • 4oz Bourbon (2 shots, optional)
  • 2 tsp smoked paprika
  • 1/2 tsp Cumin
  • Pinch of kosher salt & ground pepper

Meatloaf

  • 2lbs ground (I do 1/2 ground beef & 1/2 ground pork)
  • 1 green bell pepper, chopped
  • 1 small white onion, diced
  • 1 chipotle in adobo, diced
  • 1/2-1 whole jalapeño, seeded & finely diced
  • 2 eggs, beaten
  • 1 cup Panko bread crumbs
  • 1/2 cup milk….*soak the above Panko^^ in the milk
  • 1 packet low-sodium meatloaf seasoning packet (or seasoning blend of choice)
  • Hefty pinch or two of kosher salt & pepper for the top of the meatloaf

Garnish

  • Hearty/crusty white bread slices
  • Mayonaisse
  • Thick sliced ripe tomatoes, seasoned with kosher salt & pepper
  • Havarti cheese slices (or another great melty cheese)  

As I stated earlier, this can all be made ahead of time or at seperate times if using as a “leftover” meatloaf meal…but let’s pretend that you’re doing what I did…let us start from the beginning!

Bourbon Bacon Jam time my friends!  Start by chopping, dicing and mincing the bacon, sweet onion & garlic.  In a large sauce pan (*if not nonstick, add a tbsp of EVOO), cook your chopped bacon until slightly crisp.  Transfer the bacon to a paper towel lined dish and set aside. 

   

In that same pan with the reserved bacon grease, add in the chopped onions and cook down for about 10-15 minutes.  Add the minced garlic to the onions and continue to cook for another few minutes.

Now to the onion-garlic mix, add in all of the remaining ingredients (diced chipotle pepper & sauce, dark brown sugar, apple cider vinegar, bourbon, smoked paprika, cumin, salt & pepper and the cooked bacon) and stir to combine.  Bring to a low boil and then down to a simmer.  Let stand uncovered and do its thing while stirring occasionally.  *I like to leave it on the stove top on low for a good 2-3 hours and carefully drain the liquid from the pot about once an hour.  It’ll really thicken up!  Once done you can either transfer to a food processor to thin or leave as is.  I, myself, prefer it chunky for texture and leave it as is.  Keep in a mason jar or Tupperware container in your refridgerator, it’ll be gone FAST! 


 
 So while that Bourbon Bacon Jam is rendering away, we’ll begin the meatloaf.  Now this is a basic meatloaf recipe, and if you have a personal favorite then please feel free to use it!

*Ok, ok..I can hear you now.  “Carly, why does there have to be chipotles/jalapeño in the meatloaf??”  1.Because  2. Why not?  3. My 2 & 4 year old boys eat it and have no idea, it’s NOT really spicy 4. You need to finish off that can of Chipotles anyway and 5.  Your combining it with a SWEET bacon jam. You NEED the contrasting flavors.  It’s the little things that make food great!

Now back to the task at hand.  Meatloaf.  Preheat your oven to 350 degrees and get whatever pan you use to cook your meatloaf in out and greased if not non-stick.

In a large bowl, combine ALL of the meatloaf ingredients together and gently mix with your hands.  Transfer the mix to your baking pan and again, gently, pack into meatloaf shape.  Crack some more black pepper and salt over top and place into the preheated oven for about 1 hour, uncovered.  

   Remember, while the meatloaf is baking your Bourbon Bacon Jam is still rendering away and smelling devine!  I dare you to tell me your haven’t inhaled a few spoonfuls already….

Now that the meatloaf has finished cooking, it’s assembly time!  Have 1-2 saute pans heating on the stove top.  

In one pan, lay thick slices of meatloaf down and slightly cook each side, as to create a bit of a ‘crust’. 

 Lightly coat each slice of bread (on both sides) with a thin spread of mayonaisse.  Then add a good helping of the warm Bourbon Bacon Jam to one slice. 

Transfer the mayo’ed slice to your second hot pan, top with the Caramelized meatloaf slices, tomatoes seasoned with a pinch of kosher salt & pepper, cheese slices and top it off with the second slice of bacon jam coated bread.  Cook each side for about 2 minutes, till cheese has melted and the bread is golden brown in color. 

   
Cut on the bias and serve warm, enjoy!  

Poor Mans Pickle Burgers

Don’t let the title fool you…even you rich folks can and will enjoy this simple meal!  It’s easy to prepare, a meal can be had in under 30 minutes and you likely have these ingredients already in your refridgerator!

My family can’t stop requesting them, which is fine by me!  To best describe them is a mix of a diner patty melt, loose meat sandwich and a Freddy’s Steak Burger all in one!  Also, not having to shape hamburger patties out makes this both quick AND stretches it farther.  ..and trust me, you won’t even miss the normal ketchup & mustard here..just try it my way.  Please…..

The Starting Lineup (makes 4 good size burgers)

  • 1lb ground beef
  • 1/2 onion, finely minced, divided 1:1
  • 4-6 slices American cheese
  • Dill pickle slices, thick cut or lots of them
  • 8 slices bread (I prefer sourdough, but generic wheat or white works!  It’s a “poor-mans” after all!)
  • Mayonaisse (the real deal, not Miracle Whip)
  • A pinch each of salt, pepper & season salt 
  • 1 tbsp butter (optional for grilling the sandwich)   

Preheat a saute pan to medium heat and add in the ground beef and 1/2 of the minced onions, salt, pepper & season salt.  Cook till meat is browned and onions translucent.

 While the meat is cooking, slather the mayonaisse on both sides of the bread…I mean from corner to corner here!  Also, heat up another pan to “grill” the sandwich.

 After the meat has finished it’s assembly time!  With the cooked ground beef divided evenly, add a layer onto one slice of the bread.  Top with a bit more minced onions, LOADS of pickle slices and then top it off with a slice or two of the melty American cheese.  *make sure to cover all the toppings with the cheese, this REALLY helps hold it all together!  Finally, add on that remaining slice of bread and transfer to the heated pan.

     Grill each side of the poor mans burger for about a minute, till crisp.  Cut on the diagonal and serve with some good ol fries or chips!!  Enjoy!

Texas Taco Joes

This is another FUN meal that the entire family will love!!  A spin on the classic “Sloppy Joe” with an open-face, TexMex twist!  

The meat topping can be made to your desired heat level (or use ground turkey, pork or chicken if you’re not a beef fan) and then the toppings can range to what I listed below or can go waayyyy beyond that!!

*If your grocer doesn’t carry “Texas Toast” in the bread aisle…move.  

… Just kidding 😂, you may check the freezer section OR buy a large bread loaf in the bakery and just slice it at least a good 1-1/2″ thick!

The Starting Lineup

  • 1 1/2 lbs ground beef
  • 1/2 onion, chopped 
  • 1 can Rotel tomatoes, “Mexican Style lime & cilantro” (don’t drain)
  • 1 can green chilis
  • 1 packet taco seasoning
  • 1/2 cup water
  • Texas toast 

Garnish (optional)

  • Cheddar cheese, shredded
  • Chopped onion
  • Diced tomatoes 
  • Fresh cilantro
  • Sour cream
  • Avocado slices
  • Black olives    

Heat a pan up to medium with the ground beef and the chopped onion *add about 2Tbsp of EVOO if using a very lean meat.  Cook until the onions are translucent and the meat is browned. 

 In that same pan (draining grease IF necessary), add in the taco seasoning along with the can of Rotel tomatoes, green chili’s and water.  Stir, bring to a boil and then turn the heat down to a simmer.   Cover the mixture and walk away till thickened *about 15 minutes. 

     While the meat mixture is thickening, we’ll toast those fat slices of bread.  Aka “Texas Toast”.  Now you can do this as you wish, oven or toaster, but I layed a bunch of slices down on a baking sheet and popped it under the broiler of my oven for just a minute till toasted!

The fun part has arrived!!  Preparing your own Texas Taco Joe with the toppings of your choice!  I’m a fan of “the works” and add everything but the kitchen sink to mine, but to each their own!!  Enjoy! 

 

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