Category: Beef

1 pound ground beef onions to taste
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons flour
1 cup milk
1/4 to 1/2 cup sour cream garlic and rosemary to taste

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Brown meat and onions and drain. Sprinkle flour over meat and stir in. Add milk and cook until thickened. Add salt, pepper, sour cream, and garlic and rosemary–heat through. Serve over prepared noodles or rice.

1 pound ground beef
4 cups water
1 16 ounce can diced tomatoes
1 16 ounce can stewed tomatoes
3 carrots — sliced
3 large potatoes — cubed
1 medium onion — chopped
3/4 cup chopped celery
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon chili powder
1/4 teaspoon cumin
2 cloves garlic — minced
1/4 teaspoon Tabasco sauce
1/2 teaspoon chicken bouillon granules
1/2 teaspoon beef bouillon granules
1/2 head cabbage — cut up

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Brown ground beef in a large saucepan and drain well. Add beef and all remaining ingredients to same saucepan and bring to a boil. Reduce heat, cover and simmer 45-60 minutes or until vegetables are tender.

1 pound lean ground beef
1/2 cup diced celery
1 tablespoon instant minced onion
1 28 ounce can whole tomatoes and liquid
1/2 cup uncooked long grain rice
1 teaspoon chili powder
1/4 teaspoon pepper — optional
1 4 ounce can mushroom pieces and liquid

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Microwave ground beef in a plastic colander covered with waxed paper. Cook on high, stirring every 2 1/2 minutes, until ground beef is no longer pink. In a 3 quart casserole combine all ingredients. Microwave uncovered on high for 10 minutes–stirring halfway through cooking time. Reduce microwave to medium heat and microwave 20 minutes or until rice is soft.

1/2 pound ground beef
1/2 cup chopped onion
1 can Hormel chili, no beans
6 flour tortillas — burrito size
1 can red enchilada sauce
2 cups shredded cheddar cheese

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Spread half of the enchilada sauce in the bottom of a 9×13 baking pan. Brown ground beef and onion and drain. Add chili and heat through. Divide meat mixture evenly amoung 6 tortillas. Place a tablespoon or two of shredded cheese over the meat on each tortilla. Roll up tortillas and place seam side down in baking pan. Cover with remaining enchilada sauce. Bake at 350 for 25 minutes. Sprinkle remaining cheddar cheese over the top of enchiladas and bake 5 minutes more, or until cheese melts.

1/4 pound diced onion
1 pound ground beef
2 heaping tablespoons flour
1/3 pound diced pickles
1 cup pickle juice
1/2 pound Velveeta cheese
1/2 teaspoon black pepper
1 3/4 qt. chicken broth

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Brown the ground beef and drain. Place beef in large soup pot. Add the flour and mix well. Add onion and stock. Simmer until thickened, stirring regularly. Add remaining ingredients. Serve hot.

1 lb ground beef
1 cup onion, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
2 cups diced potatoes
1 cup diced carrots
1 (28 ounce) can tomatoes
4 cups water
2 teaspoons salt (or 2 boullion cubes)
1/4 teaspoon pepper
1/2 teaspoon paprika
Dash cumin or rosemary or dill
2 cups shredded cabbage

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Brown hamburger, onion, celery, and peppers with salt and pepper to taste. Drain. Combine all ingredients except cabbage in large stockpot. Simmer 1 hour. Add cabbage and simmer 1 hour more.

8 ounces steak — sliced
1/4 cup soy sauce
16 ounces mixed vegetables, frozen
1 tablespoon cornstarch
1 cup water
3 cups cooked rice

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Combine soy sauce and meat. Toss and set aside. Preheat electric wok to 350 degrees. Add meat and soy sauce, tossing until meat is cooked. Add frozen vegetables and continue tossing until vegetables are no longer frozen and are heated through. Mix cornstarch with water. Add to wok; stirring and cooking until thickened. Serve over hot rice.

Three of the following uncooked pastas:
1 cup rigatoni
1 cup mostaccioli
1/2 cup rotini
1/2 cup shell macaroni

1 pound ground beef or meatballs
1 medium onion–chopped
1/2 medium green pepper–chopped
3 ounces pepperoni slices
1 (26 1/2 ounce) can spaghetti sauce
1 cup ricotta cheese
8 ounces shredded mozzarella cheese
1/4 cup Parmesan cheese — grated

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Preheat oven to 350 degrees. Cook pastas according to package directions; drain well. While pasta is cooking, brown ground beef in skillet with onion and green pepper and drain well. If ground beef is not used, brown onion and green pepper in 1 tablespoon olive oil until onion is transparent. Stir in pepperoni and meatballs (if used). Cook just until heated through. Drain fat. Add spaghetti sauce and simmer 5 minutes. Arrange half of pasta in lightly greased 3 quart baking dish. Spoon on half of meat sauce. Spread ricotta over meat sauce and sprinkle with half the mozzarella cheese. Repeat layers, omitting ricotta. Top with Parmesan cheese. Bake, uncovered, 30 to 35 minutes.

8 rhodes frozen whole wheat rolls
1 pound ground beef
1 small onion — chopped salt and pepper — to taste garlic powder — to taste
1/2 head cabbage — finely shredded
1 tablespoon margarine

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Place frozen rolls in greased muffin tins, and cover with plastic wrap sprayed with cooking spray. Let rise at room temperature for 3 hours. Brown ground beef and onion. Drain grease. In same pan melt margarine and saute cabbage until wilted. Return beef to pan with cabbage and season with salt, pepper and garlic powder to taste. Roll out each roll, fill each with beef and cabbage mixture and seal by pinching edges together. Place bierocks seam side down on greased cookie sheet. Bake at 350 degrees for 15-20 minutes, until golden brown.