{"id":118,"date":"2014-08-20T01:12:37","date_gmt":"2014-08-20T01:12:37","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=118"},"modified":"2020-07-11T00:57:07","modified_gmt":"2020-07-11T00:57:07","slug":"ground-beef","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/meat\/ground-beef\/","title":{"rendered":"~ Beef – Ground"},"content":{"rendered":"

See also Meats – Italian<\/strong><\/p>\n

\n

EMPANADAS (Chicken or Ground Beef)\u00a0<\/strong> \u00a0\u00a0\u00a0 \u00a0(11\/2004)
\n***FAMILY FAVORITE***<\/strong><\/p>\n

1 can Pillsbury GRAND Biscuits
\nCombine in small bowl:
\n2 c diced cooked chicken or browned ground beef, crumbled
\n\u00bd c corn
\n1\/3 c of your favorite salsa
\n\u00bc c shredded cheddar cheese
\nOPTIONAL:\u00a0 saut\u00e9 onions with meat; black olives sliced
\nOPTIONAL GLAZE:\u00a0 1 egg, beaten;\u00a0 OR: 1 egg white, 2T water, 1\/4 t salt<\/p>\n

Roll out each biscuit in 5″ circle.
\nPlace approximately \u00bc cup meat in center.
\nFold over into a half-circle shape.\u00a0 Crimp edges with a fork.
\nBrush with Glaze.\u00a0 Prick with fork.
\nBake at 375\u00b0 for 13-17 min, til golden brown.
\nQuick, delicious and cute.<\/p>\n

\n

MEAT PIES\u00a0\u00a0 OR\u00a0 EMPANADAS
\n<\/strong><\/p>\n

1 pk of 10 GRAND biscuits
\n\u00bd lb lean ground beef
\n\u00bc lb ground pork sausage
\n\u00bc c finely chopped purple onion
\n2 cloves garlic, minced
\n2 green onions, chopped fine
\n4 oz. fresh mushrooms, sliced thin
\n\u00bc t salt (to taste)
\n\u00bc t pepper
\n2 T flour
\n2-3 T water or beef broth
\n1 t horseradish
\nOPTIONAL:\u00a0 Add slightly steamed coleslaw mix<\/p>\n

Brown 2 meats in skillet with purple onion, and garlic til meat crumbles.
\nMelt 1 T oleo in microwave-able bowl.
\nAdd mushrooms and sprinkle lightly with garlic salt.\u00a0 Micro 2 min.
\nMix into meat mixture:\u00a0 flour, green onion and mushrooms with its juice.
\nAdd\u00a0 water\/broth til mixture is slightly juicy.
\nRoll out each biscuit to 5″ circle.
\nPlace approximately \u00bc cup meat on one side.
\nFold over into a half-circle shape.\u00a0 Crimp edges with a fork so stays together.
\nPrick each Empanada about 3 times with fork.
\nBake at 375\u00b0 for 13-17 min, til golden brown.
\nServe with horseradish or ketchup if desired.<\/p>\n

OPTIONAL:\u00a0 Brush with GLAZE of:
\n1 egg, beaten;\u00a0 OR: 1 egg white, 2T water, 1\/4 t salt
\nBake at 375\u00b0 for 13-17 min, til golden brown (per biscuit pkg directions).<\/p>\n

\n

STACK-A-ROLL\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0KRISTA LOVES!\u00a0\u00a0 (Rev 7\/2020)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

2 cans mushroom soup
\n(or 1 can mushroom and 1 can cream of chicken)
\n\u00bd c sour cream
\n1 small can Durkee\u2019s French fried onions
\n1 large can Hungry Jack refrigerated biscuits
\n1 lb ground beef
\n1\/4 to 1\/2 tsp each garlic powder, onion powder
\nsalt, pepper to taste (depends on how salty soup of yr=choice is)
\nOPTIONAL:\u00a0 mushrooms, cooked & drained (or can, drained)
\nOPTIONAL:\u00a0 Green beans<\/p>\n

Brown ground beef.
\nMix soup, sour cream and \u00bd of onions.\u00a0 Heat til warm.\u00a0 Add meat and optional items.
\nPour into casserole dish.
\nMeanwhile, cut each biscuit in two (make 2 half moons.)
\nPlace biscuits around edge ONLY, overlapping, standing up, with flat side down into casserole.
\nBake at degree shown on biscuit pkg., til biscuits are done, about 8-10 minutes usually.<\/p>\n

\n

PICCADILLY PATTIES\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a010\/89
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Mix:
\n2-1\/4 lbs ground ROUND
\n10-1\/2 oz. can beef broth soup
\n1 egg, beaten
\n1\/2 c quick cooking oats
\n\u00bd t salt
\n\u00bd t pepper
\n\u00bd t garlic powder
\n3T onion flakes, if desired
\n2 T oil<\/p>\n

Ingredients for gravy:
\n\u00bd c flour
\n1 c hot water, more or less
\n1 lb small mushrooms, sliced thin – optional
\n1\/3 c cooking wine – optional<\/p>\n

Empty soup in bowl.\u00a0 Add egg, oats, salt, pepper.\u00a0 Mix well.
\nAdd beef and mix well.\u00a0 Heat oil in large skillet.
\nWith ice cream scoop, drop patties of meat in skillet.\u00a0 Brown and turn over.
\nThen Do EITHER A or B:<\/p>\n

A:\u00a0 When meat is done, pour off all but 2 T oil.\u00a0 Add flour.\u00a0 Mix well.
\nAdd water and wine (opt) & mushrooms (opt) and stir to make gravy.
\nOR<\/p>\n

B:\u00a0 Make French Onion Soup recipe, without toast or cheese.
\nAdd meat to gravy and simmer 10 min.
\nMakes 20 meat patties total; serve over noodles
\nIf desired, can add sliced fresh mushrooms to soup, before simmering.
\nOne can soup with 2-1\/4 lbs meat makes enough to freeze one batch for later.<\/p>\n

\n

CALIFORNIA CASSEROLE\u00a0\u00a0<\/strong><\/p>\n

1 lb ground beef
\n\u00bc t garlic powder
\n16 oz. tomato sauce
\n2-1\/4 oz. sliced ripe olives
\n2 T chili powder
\n1 t sugar
\n1 t salt
\n1\/4 t pepper
\n6 corn tortillas or flour
\n1 c mozzarella cheese, grated
\n1 c cheddar cheese, grated
\n1\/2 c water
\n*OPTIONAL:
\n*1 med. onion, chopped
\n*chilies, chopped to taste
\n*1 c small curd cottage chs
\n*1 egg
\n*1\/2 c sour cream
\n*2 green onions, chopped
\n*16 oz can whole kernel corn, drained<\/p>\n

Brown meat, onion and garlic. Add tomato sauce, half of olives, chili powder, sugar, salt, pepper, chilies.
\nIn separate bowl, mix egg with cottage cheese, if desired.
\nIn round 2 qt. or larger casserole dish, alternate layers of tortillas, meat sauce and cheese sauce, and cheeses.
\nTop with cheese and remaining olives and green onions.
\nPour water at edge of casserole dish.
\nBake uncovered at 400\u00b0 for 25 min.
\nRemove cover and let stand 5 min before serving.
\nTop with sour cream, or serve sour cream on the side.<\/p>\n

\n

STUFFED BELL PEPPERS<\/strong><\/p>\n

4 any color Bell peppers-with tops cut off, and insides removed.
\n1\/2 lb ground beef
\n\u00bd c onions
\n\u00bc c celery
\n\u00bd t minced garlic
\n8 oz. Italian tomatoes, cut up. drained (or plain and add Ital. Seasoning)
\n1 c cooked white rice
\n1\/2 c shredded Parmesan cheese
\n\u00bd t garlic salt, \u00bc t black pepper, 1\/8 t thyme, parsley
\n1T Worcestershire
\nOptional:\u00a0 whole kernel corn, drained;<\/p>\n

Brown meat with onions, celery, garlic, chopped pepper tops til meat is browned. Drain.
\nMix in tomatoes, rice, cheese and seasonings.
\nUse peppers whole with top cut off and insides removed OR cut in half vertically, remove insides and lay flat–for a smaller portion.
\nSome cooks blanch the pepper before stuffing…to soften the outer skin.<\/strong>
\nTWO METHODS TO BLANCH:
\nDip in boiling water for 4 min. OR Microwave for 3-4 min.
\nOR stuff pepper WITHOUT BLANCHING and:
\nBake covered at 350\u00b0 for 30-35 min.
\nOR cover with plastic wrap, and microwave 3-4 minutes on High. Let stand 5 minutes before serving.<\/p>\n

\n

MEATLOAF<\/strong><\/p>\n

1 lb ground beef
\n\u00bd c bread crumbs
\n\u00bd c chopped onion
\n\u00be t salt
\n1\/8 t garlic powder or minced garlic
\n10 oz Rotel tomatoes and green chilies
\nDesired topping (picante sauce, catsup, etc)<\/p>\n

Mix all ingredients, except topping.
\nPress in ungreased loaf pan Bake at 375\u00b0 for 20-30 min, til done.
\nDuring last 10 min. of baking time, top with topping.
\nLet\u00a0 cool slightly before slicing.<\/p>\n

\n

BEST MEATLOAF FROM COOKS.COM\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0 (Kathy Lewis\u00a0 12\/09)<\/p>\n

First, make the sauce.\u00a0 In small bowl, mix well:
\n1 8 oz. can tomato sauce
\n1 cup ketchup
\n1\/2 cup beef bullion
\n3 tbsp. Balsamic vinegar
\n3 tbsp. brown sugar
\n2 tsp. Dijon mustard
\n2 tsp. Worcestershire sauce<\/p>\n

Combine in large bowl:
\n1 1\/2 pounds ground beef\u00a0 about 9 or 10% fat
\n1 cup fresh Italian style bread crumbs
\n3-4 cloves garlic finely minced
\n1 large onion, finely chopped
\n1 large green bell pepper chopped
\n1 egg
\n1 1\/2 tsp. salt; 1\/4 tsp. pepper
\n1\/2 tsp. garlic powder
\n1\/2 tsp. onion powder<\/p>\n

Add 3\/4 cup of the tomato mixture from the small bowl.
\nForm into one greased (or use Pam) loaf or two small loaves in shallow bread pans.
\nPour remaining liquid over the meat loaf to coat.
\nBake at 350\u00b0 for 1 hr 15 min, or less for the small pans.
\nDrain off any liquid before serving….except save the sauce.
\nServe with mashed potatoes.<\/p>\n

OPTIONAL:
\nBaste occasionally with your favorite barbeque sauce if you desire
\nLay a strip of bacon on top…but it really isn’t needed. The flavor is out of this world.<\/p>\n

\n

SWEDISH MEAT BALLS\u00a0 (Chester\u2019s Recipe)
\n***FAMILY FAVORITE***<\/strong>
\nMakes 6 servings<\/p>\n

1-1\/2 lbs lean ground beef
\n2 med onions, chopped or pureed
\n3 slices fresh bread or 1 cup seasoned stuffing mix
\n\u00bd c beef bouillon
\n2 eggs
\n1 T salt
\n\u00bd t black pepper
\n1 T flour
\n1 c beef bouillon
\n\u00bd cup milk
\n\u00bd c sour cream
\n2 T sherry (optional)
\nNoodles, cooked<\/p>\n

If chopped onion, fry in oil til golden brown.
\nSoak bread in milk.
\nCombine meat with bread mixture, onions, eggs, salt and pepper.
\nRoll into 1\u201d balls.\u00a0 (can use ice cream scoop.)
\nFry in oil til evenly browned. (can flatten into patties).
\nRemove meat & set aside.
\nAdd flour to oil and blend.\u00a0 Add bouillon and \u00bd c milk.
\nCook and stir til sauce is smooth and thickened.\u00a0 Add sherry.
\nCorrect seasoning if necessary.
\nAdd meatballs, cover and simmer for 15 min.
\nServe over cooked noodles or rice<\/p>\n","protected":false},"excerpt":{"rendered":"

See also Meats – Italian EMPANADAS (Chicken or Ground Beef)\u00a0 \u00a0\u00a0\u00a0 \u00a0(11\/2004) ***FAMILY FAVORITE*** 1 can Pillsbury GRAND Biscuits Combine in small bowl: 2 c diced cooked chicken or browned ground beef, crumbled \u00bd c corn 1\/3 c of your favorite salsa \u00bc c shredded cheddar cheese OPTIONAL:\u00a0 saut\u00e9 onions with meat; black olives sliced […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":113,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-118","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/118","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":11,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/118\/revisions"}],"predecessor-version":[{"id":1436,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/118\/revisions\/1436"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/113"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}