Where's the Beef?

Today's post helps to answer the age-old (or at least from the 1980s) question, "Where's the beef?". Check out the Beef and Pinto Bean Chili, the Creamed Chipped Beef on Toast, and the rest of today's offerings. Enjoy!

EASY PORCUPINE MEATBALLS

This yumminess is from Coco Morante at Simply Recipes. For this recipe, Coco wrote, "Porcupine meatballs...really do resemble little woodland creatures, nestled in their tomato sauce with quills at the ready. They are truly a sight to behold when you lift the lid off of the skillet.

"Despite their spiky appearance, these meatballs are soft and tender. A fun and retro dish, they started to appear in the early 20th century but gained popularity post World War II, when brands like Hunt’s printed recipes for porcupine meatballs in ads for their tomato sauce."

Prep Time: 10 minutes; Cook Time: 55 minutes; Total Time: 65 minutes; Servings: 4; Yield: 14 meatballs

To view this online, go to https://www.simplyrecipes.com/easy-porcupine-meatballs-recipe-8710565.

Ingredients

For the meatballs

1 pound ground beef (85% to 90% lean)

1/2 cup water

1/2 cup uncooked long grain rice

1/4 medium yellow onion, finely diced

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

For the sauce

2 tablespoons olive oil

2 cloves garlic, minced or pressed

3/4 medium yellow onion, finely diced

2 ribs celery, finely diced (optional)

1 (15-ounce) can tomato sauce

1 tablespoon Worcestershire sauce

1-1/4 cups water

1 tablespoon chopped fresh parsley, optional

Directions

Add the beef, water, rice, onion, salt, and pepper to a mixing bowl. Stir or use your hands to mix until evenly combined.

Heat the oil and garlic in a large (12-inch) skillet over medium heat. When the garlic begins to bubble around the edges, add the onions and celery and sauté until the onions are beginning to soften and become translucent, 3 minutes. Stir in the tomato sauce, Worcestershire sauce, and water.

When the sauce comes up to a simmer, use a 2-1/2-tablespoon cookie scoop to portion out the meatballs, dropping them into the sauce in a single layer. You can also roll the meatballs in your hands—aim for approximately golf ball-sized meatballs.

Let the sauce come up to a simmer again. Turn the heat down to low and cover the skillet with a lid or a piece of foil. Let the meatballs simmer in the sauce until the meatballs are tender, the rice is cooked through and the grains are poking out of the meatballs, and the sauce is thickened, about 45 minutes. Check at the 30-minute mark to make sure the sauce hasn’t reduced too much, and gently stir in a splash of water if needed.

Garnish the meatballs with chopped parsley and serve right away.

Store any leftovers in a tightly lidded container, refrigerated, for up to 4 days. Reheat a serving in the microwave for about 2 minutes, lightly covered to avoid splatters.

These meatballs freeze well and work beautifully for meal prep, too! Flash freeze uncooked meatballs on a baking pan, then store in an airtight container for up to three months. When you're ready to cook, simmer the meatballs in the sauce and serve.

GROWN-UP SLOPPY JOES

This is from Everyday Diabetic Recipes. It 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, do 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.

COTTAGE PIE

This is from Dan Pelosi at The New York Times cooking newsletter. For this recipe, Dan wrote, "In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping."

Prep Time: 20 minutes; Cook Time: 1 hour, 40 minutes; Total Time: 2 hours; Yield: 6 to 8 servings

To view this online, go to https://cooking.nytimes.com/recipes/1026474-cottage-pie. While you're there, if you haven't already signed up for The New York Times cooking newsletter, I highly recommend doing so. Great recipes, guides, and more.

Ingredients

For the Filling

2 pounds ground beef

Salt and pepper

2 tablespoons salted butter

1 medium white or yellow onion, diced, about 1 cup

2 celery stalks, finely chopped, about 1/2 cup

1 medium carrot, peeled and finely chopped, about 1/2 cup

3 garlic cloves, minced

2 tablespoons tomato paste

1/4 cup all-purpose flour

2 cups beef broth

1/2 cup dry red wine (or water)

1/2 cup frozen peas

2 tablespoons Worcestershire sauce

4 thyme sprigs

2 dried bay leaves

For the Topping

Salt

\2-1/2 pounds russet potatoes, peeled and cut into 1-inch cubes

1/2 cup whole milk

5 tablespoons salted butter, melted

3/4 cup grated Parmesan (about 1-1/2 ounces)

Preparation

Heat the oven to 350 degrees.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a teaspoon of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add flour and stir to incorporate.

Add broth, red wine, peas, Worcestershire sauce, thyme sprigs, bay leaves and 1 teaspoon each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add 4 quarts of water and 2 tablespoons of salt and bring to a boil. Add potatoes and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add the milk, 4 tablespoons butter and 1/2 cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and add salt if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 tablespoon of butter over the top, sprinkle with remaining 1/4 cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tip

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

CREAMED CHIPPED BEEF ON TOAST

This is from Lisa at allrecipes. The recipe begins, "This chipped beef recipe is straight from my mom. We called it SOS (Same Ole Stuff), and it's great comfort food! It's easy to make and tastes great with a cold beer."

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/20225/creamed-chipped-beef-on-toast/.

Ingredients

2 tablespoons butter

2 tablespoons all-purpose flour

1-1/2 cups warm milk

1 (8 ounce) jar dried beef, chopped

1 pinch cayenne pepper

bread, toasted

Ingredients

Gather all ingredients.

Melt butter in a medium saucepan over low heat. Add flour and whisk until smooth.

Add milk a little at a time, whisking well after each addition. Bring to a boil over medium-high heat and cook, stirring, until thickened.

Stir in beef and cayenne; cook until warmed through.

Serve over toast.

Recipe Tip

This recipe can also be made with 3/4 pound browned, drained hamburger meat.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

BEEF AND PINTO BEAN CHILI

This is from WW, and begins, "Chili doesn’t get any easier than this quick beef-and-bean version you make in a skillet. You can serve it with lime wedges, a sprinkle of coarsely chopped fresh cilantro, and dollops of plain fat-free Greek yogurt."

Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Serves: 4; Serving size: about 1-1/4 cups; Difficulty: Easy

To view this online, click here.

Ingredients

2 tsp canola oil

14 oz Frozen pepper strips with onions

1 large clove Garlic, minced

1 pound uncooked lean ground beef

15 1/2 oz Canned pinto beans, rinsed and drained

14 1/2 oz Canned tomatoes with green chilis

1 cup Canned crushed tomatoes fire roasted

2 tsp chili powder

1/4 tsp Dried oregano, crumbled

1/4 tsp Table salt

1/4 tsp Black pepper

Directions

Heat oil in large skillet over medium-high heat. Add frozen vegetables and garlic and cook, stirring, until vegetables are thawed and any liquid is evaporated, about 3 minutes.

Add beef to skillet and cook, breaking it up with wooden spoon, about 2 minutes. Add beans, tomatoes, chili powder, oregano, salt, and black pepper and bring to boil over high heat. Reduce heat and cook, stirring, until beef is no longer pink and chili is slightly thickened, about 3 minutes longer. Divide among 4 bowls.