Beef Recipes

Today's post deals with beef recipes, and includes a Grilled Onion Burger and Hamburger Stroganoff Skillet. Enjoy!

WARMING BEEF STEW

This is from Everyday Diabetic Recipes, and begins, "Why not make this hearty Warming Beef Stew on the weekend and freeze it in single-serve containers for quick lunches or dinners in the weeks to come?"

Cook Time: 2 hours 5 minutes; Serves: 6

To view this online, go to https://www.everydaydiabeticrecipes.com/Stew-Recipes/Warming-Beef-Stew.

Ingredients

3 tablespoons all-purpose flour

1 pound beef flank steak, cut into -inch chunks

3 tablespoons canola oil

2 cups water

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon salt

1 teaspoon black pepper

6 potatoes, peeled and quartered

6 carrots, cut into large chunks

3 onions, quartered

1 teaspoon browning and seasoning sauce

Directions

Place flour in shallow dish; add beef chunks and coat completely with flour.

In soup pot, heat oil over medium-high heat; add beef and brown on all sides 8 to 10 minutes. Add water, thyme, rosemary, salt and pepper to beef; mix well and bring to boil. Reduce heat to low, cover, and simmer 1 hour.

Add remaining ingredients, increase heat to high and return to boil. Reduce heat to low and simmer 50 to 60 minutes, or until beef and vegetables are tender, stirring occasionally.

CHEESY HAMBURGER SKILLET

This is from Meghan Splawn at Simply Recipes. For this recipe, Meghan wrote, "A certain boxed hamburger meal was the very first meal I cooked by myself as a kid, and the combination of pasta, creamy tomato and cheese sauce, and beef will always hold a nostalgic allure for me.

"As my kids got older, I wanted to introduce them to this classic meal from my childhood. I knew my take on the nostalgic dish had to be as easy as a box and include a pound of ground beef. That’s how this one-skillet cheesy hamburger pasta came to be one of my family’s favorite recipes."

Makes 4 to 6 servings

To view this online, go to https://www.simplyrecipes.com/cheesy-hamburger-skillet-recipe-8752873.

Ingredients

1 tablespoon olive oil

1 pound lean ground beef

2 teaspoons seasoned salt, like Lawry’s

1-1/2 cups beef broth

8 ounces dried pasta shells

1 (14.5-ounce) can crushed tomatoes, not drained

8 ounces sharp cheddar cheese, shredded (about 2 cups)

1/2 cup heavy cream or half-and-half

Directions

Heat a large skillet over medium heat. Grab the largest one you own—a 12-inch straight-sided skillet with a lid is ideal, but a large cast iron works in a pinch if you’ve got a lid that works.

Add the oil followed by the beef, breaking the beef into pieces with a spatula. Cook the beef until is browned all the way through, about 4 minutes. Season the beef with the seasoned salt and sauté for about a minute more.

Add the beef broth, pasta shells, and canned tomatoes to the skillet and give it a few stirs to distribute everything evenly. Cover the skillet and cook until the broth mixture is thickened and the shells are tender, 8 to 12 minutes.

Turn off the heat and give the skillet a good stir. Add the cheese and pour in the cream and stir until the cheese is melted and creamy. Serve immediately. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Simple Substitutions

Ultimately, this is a dinner built on some grocery basics and pantry staples, so here are some substitutions that customize this dinner to what is already in your fridge or cupboard:

Beef: Lean ground beef, such as ground sirloin, works really well here because of its beefy flavor. Plus the cheese and cream bring enough richness to this skillet. You can use ground turkey or chicken; I’ve even subbed bulk Italian sausage in a pinch.

Pasta: This dish really is best with small shells, but other short, dried pasta works as well. Macaroni elbows are a great second choice. If you use fusilli, orecchiette, or cavatappi noodles, they take a few extra minutes to cook.

Canned Tomatoes: Crushed, diced tomatoes and tomato sauce are all interchangeable here. No need to drain the diced tomatoes. Jarred marinara sauce can also be used; just use less salt for seasoning.

Seasoned salt: Your favorite seasoned salt probably works here. I love Beautiful Briny Sea’s Magic Unicorn Salt for this, but Lawry’s is also perfect. If you don’t have any on hand, you can also sub 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Cheese: This recipe calls for a whole 8-ounce block or about 2 cups of shredded cheddar cheese. High-quality pre-shredded cheeses, like Tillamook and Cabot, work if you don’t have the energy to grate the block yourself. You can also swap the cheddar cheese for other melty cheese like Monterey Jack or provolone.

GROWN-UP SLOPPY JOES

This is from Everyday Diabetic Recipes, and begins, "Who says Sloppy Joes are only for kids? We've lightened up the typical kid's meal with fresh vegetables and added a bit of spice for good measure. Your kids will still like it, and so will you!"

Cook Time: 15 minutes; Serves: 4

To view this online, go to https://www.everydaydiabeticrecipes.com/Beef/Grown-Up-Sloppy-Joes.

Ingredients

1 pound 95% lean ground beef

1 small onion, chopped

1 small zucchini, shredded

2 cups light spaghetti sauce

1 teaspoon garlic powder

1 teaspoon chili powder

1/2 teaspoon black pepper

8 whole wheat, sandwich thins, split

Directions

In a large skillet, brown ground beef, onion, and zucchini over medium-high heat 10 to 12 minutes, or until beef is no longer pink and zucchini is tender.

Reduce heat to medium-low and stir in spaghetti sauce, garlic powder, chili powder, and black pepper. Cook an additional 4 to 5 minutes, or until heated through.

Spoon over bottom halves of sandwich thins, cover with tops, and serve immediately.

HOMEMADE SLOPPY JOES

This yumminess is from John Mitzewish - aka Chef John - on allrecipes. For this recipe, Chef John wrote, "Homemade Sloppy Joes don't have to be difficult to eat. Despite the name of this iconic retro dish, the secret to a great Sloppy Joe is a thick, rich, almost dry consistency, which allows the sandwich to be eaten with your hands. Serve on hamburger buns."

Prep Time: 15 minutes; Cook Time: 55 minutes; Total Time: 1 hr 10 minutes; Servings: 6

To view this online, go to https://www.allrecipes.com/recipe/220182/homemade-sloppy-joes/.

Ingredients

1-1/2 pounds extra-lean ground beef

1/2 onion, diced

1 green pepper, diced

2 cloves garlic, minced

2 cups water, divided

3/4 cup ketchup

2 tablespoons brown sugar

1 teaspoon Dijon mustard

1-1/2 teaspoons salt, or to taste

1/2 teaspoon ground black pepper

1 dash Worcestershire sauce

1 pinch cayenne pepper, or to taste

Directions

Gather all ingredients.

Place ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned and crumbled, about 10 minutes.

Stir in green pepper and garlic; cook and stir until softened, 2 to 3 minutes.

Add 1 cup water and stir, scraping the pan to dissolve any brown flavor bits from the bottom of the skillet.

Stir in ketchup, brown sugar, Dijon mustard, salt, black pepper, and Worcestershire sauce.

Add remaining 1 cup water and bring mixture to a boil.

Reduce heat to low and simmer, stirring occasionally, until liquid has evaporated and mixture is thick, about 40 minutes.

Season with salt, black pepper, Worcestershire sauce, and cayenne pepper. Serve and enjoy!

HAMBURGER STROGANOFF SKILLET

This is from the Food Network, and begins, "Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner."

Active Time: 45 minutes; Total Time: 1 hour; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-stroganoff-skillet-5478672.

Ingredients

1 pound ground beef

Kosher salt and freshly ground black pepper

One 10-ounce package white mushrooms, halved or quartered if large

1 tablespoon extra-virgin olive oil

1/2 teaspoon paprika

3 cloves garlic, finely chopped

1 carrot, cut into 1/4-inch dice

1 small onion, chopped

1 tablespoon tomato paste

One 15-ounce can low-sodium beef broth

1 tablespoon Worcestershire sauce

2 cups dried penne pasta

2 ounces cream cheese, at room temperature

1/4 cup sour cream

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley leaves

Directions

Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.

To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.

Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1-1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm.

GRILLED ONION BURGER

Recipe Yield: Makes 4 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online, go to https://diabeticgourmet.com/diabetic-recipes/grilled-onion-burger.

Ingredients

1-1/2 pounds 95% lean ground beef

1 large sweet onion, cut crosswise into 1/2-inch thick slices

Vegetable oil

Salt and pepper

4 hamburger buns, split, toasted

Lettuce leaves

Tomato slices

Directions

Lightly shape Ground Beef into four 3/4-inch thick patties. Brush onion slices with oil.

Place patties and onion slices on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 14 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. Grill onions, 10 to 12 minutes or until tender, brushing with oil and turning occasionally.

Season burgers and onions with salt and pepper as desired.

Line bottom of each bun with lettuce. Place burgers on top of lettuce. Top with tomatoes and grilled onions. Close bun.

Notes:

Here’s a healthier version of a classic burger topped with grilled onions and all the fixings.

Nutritional Information Per Serving: Calories: 368; Fat: 10 g; Saturated Fat: 4 g; Fiber: 2 g; Sodium: 324 mg; Protein: 39 g; Carbohydrates: 27 g