Tag Archives: ground beef

Sloppy Joe Turnovers

9 Jan

Sloppy Joe Turnovers

 

Yum, yum, yum!  My husband had been talking about having sloppy joes for dinner, so I started looking up recipes for them.  I remembered that Lori at My Kinda Rain had a recipe for Sloppy Joe Turnovers, and since I had a can of Grands biscuits in the refrigerator, I decided to give them a try!  I did use a different filling than she did, but then made them turnovers.  Eventually, I would like to come up with  my own biscuit recipe to use instead of biscuits from a can, but I have some work on my bread and biscuit skills to do first.   I like the turnovers because they aren’t as messy….which I know pretty much defeats the purpose of them being “sloppy” joes, but it’s nice when you have small kids.  I paired this with Broccoli Cheddar Cheese Soup, and it was a great, filling meal!

 

Sloppy Joe Turnovers

What you need:

1 pound ground beef
1/2 cup onion, chopped
1 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon yellow mustard
Salt and pepper to taste
1 can biscuits (I used Grand biscuits, but regular biscuits can be used as well)

How to make it:

Preheat oven to 375 F.

In a large skillet, brown the ground beef.  Drain any fat.  Add chopped onion and cook until onions are soft.  Stir in ketchup, Worcestershire sauce, brown sugar, yellow mustard, salt, and pepper.  Simmer over medium-low heat for about 10 minutes to let it thicken.

Roll out each biscuit to about 1/4″ thickness.  Scoop about 1/4 cup of meat mixture onto each biscuit.  Fold in half and press edges together well.  Place all on a baking sheet.

Bake in the preheated oven for 15-20 minutes, or until biscuits are golden brown.

Tags: , ,

Gyros Burgers

10 Nov

 

I love, love, love gyros, but lamb can be rather expensive and difficult to find.  So, I usually just use ground beef instead, and it still tastes great.  I shape the meat into patties and grill them.  Since I didn’t get them as thin as I wanted, I cut the burgers in half lengthwise to be thinner in the pita and to better simulate the gyros meat at restaurants.  Now, my brother and his wife did this a little different.  Instead of making patties to grill, they put it in a loaf pan and cooked it in the oven, I think at 325 F for about an hour.  Then, the sliced the loaf thinly, again, like gyros meat is in the restaurants.  Some day, I will figure out how to make my own pita, but for now, I buy it.  I added lettuce, tomato, and red onion, and I was wishing I had made tzatziki to go with it, but I didn’t have Greek yogurt to make it.  So, we used ranch dressing instead.  This was a great dinner, and I hope that I think to make it again soon since it was a long time in between the last times I made it!

 

Gyros Burger
Based on recipe here

What you need:

1 pound lean ground lamb, or 1 pound lamb, or 1/2 pound ground beef and 1/2 pound ground lamb
1/2 onion, grated, or 2 tablespoons dried chopped onions
2 tablespoons bread crumbs
1/2 teaspoon dried savory
1/2 teaspoon ground allspice
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
1 dash ground cumin

How to make it:

Preheat grill to medium-high heat, and spray the grate with non-stick spray.

In large bowl, combine ground beef/lamb, onion, and bread crumbs.  Add savory, allspice, garlic salt, pepper, and cumin. Combine well and shape into 4 very thin patties.

Cook patties for 5 to 7 minutes on each side, or until cooked through.

Serve with pita bread, lettuce, red onion, tomato, and tzatziki.

Tags: , , , ,

Borscht

21 Oct

 

I had heard of borscht, but never actually had it.  Beets are regularly available in Sunizona Family Farms FarmBoxes, so when my husband requested that I make this, I knew where I could get beets.  I also had gotten a head of cabbage and a bunch of carrots from them, then I had onion and potatoes from Bountiful Baskets and ground beef from Zaycon Foods.  Who needs the grocery store anymore?!?

In my search for the recipe, I discovered that everyone makes this a little different.  Even I varied some from the recipes I mainly used.  I only had ground beef on hand, so I used it instead of stew meat.  I also didn’t have tomato paste, so I used ketchup instead of the tomato paste and cider vinegar.  This does take a little time and effort, but it’s worth it!  It does have a little beet taste, but not really.  It’s more of a stew taste with all the different veggies in it.  And, fair warning, this makes a LOT, so be prepared to eat it for a few days or cut the recipe down.

 

Borscht
Based on recipes here and here

What you need:

16 cups water
2 large potatoes, peeled and sliced in 1/4″ rounds, then cut in fourths
1/2 head of cabbage, shredded
1 pound ground beef
2 carrots, cut in matchstick pieces
1 pound beets, peeled and cut in matchstick pieces
1 small onion, finely diced
1/3 cup ketchup (or 1/3 cup tomato paste and 1 tsp apple cider vinegar)
6 beef bouillon cubes
1/4 cup lemon juice
2 bay leaves
1 tablespoon fresh dill or 1  1/2 teaspoons dried dill
Salt and pepper

How to make it:

In a large soup pot, add the water and potatoes, bring to a boil and cook until potatoes are softened, about 15-20 minutes.  Add cabbage and cook another 5-10 minutes.

While the potatoes and cabbage are cooking, brown the ground beef over medium-high heat in a large skillet.  Add carrots, beets, and onion, and cook until the vegetables have softened, about 15-20 minutes.  Stir in the ketchup (or tomato paste and vinegar).

Add the vegetable mixture to the soup pot.  Add bouillon cubes, lemon juice, bay leaves, dill, salt, and pepper.  Cook for about 5 minutes at high heat to dissolve the bouillon, then reduce heat to a simmer for 5-10 minutes, or until all vegetables are tender to eating.  Serve hot, with a dollop of sour cream, if desired.

Tags: , , , , , , ,

Newer Entries →