AwesomeBites

Tag: Ground Beef

  • Meatball Bourguignon aka Meatball Burgundy


    This is a Alyce Shultz’s recipe and her boys love it. It is their all time favorite and most requested dinner for a birthday or celebration!
    Thank you Alyce for sharing this recipe with me.

    Meatballs
    1 pound of ground beef (buy sirloin or grind your own chuck roast if you dare)
    1/2 cup dry bread crumbs
    1/2 cup milk
    1/4 cup grated onion
    1 1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    1/4 cup salad oil

    Sauce
    3 Tbsp Flour
    2 beef bouillon cubes or Veal Demi glace
    2 cups beef stock
    1 cup Burgundy wine (or Pinot Noir)
    1/2 tsp Lawry’s Seasoned Salt
    1/4 tsp Lawry’s Seasoned Pepper

    Combine ground beef, bread crumbs, milk, onion, salt and pepper. Shape into small meatballs.
    Brown meatballs in hot oil and set aside.
    Blend flour in the hot oil until browned being careful not to burn stirring constantly. When it reaches a nice brown, pour in wine and beef stock and demi glace.
    Return meatballs to the pan and simmer 30 minutes until thickened and smooth and the raw taste of alcohol is gone. Stir occasionally. Speed the process with the best boner meat grinder and other meat tools for your meal.
    Salt and Pepper to taste.
    Serve over buttered egg noodles or mashed potatoes. Yummy! So delicious!

    I like to serve with sauteed mushrooms and carrots on the side, so picky eaters are happy too!
    4-6 servings

    I have made as much as 5 pounds of meatballs at a time. Great for leftovers or a big gathering.

  • Meatloaf – Ground Beef

    Meatloaf – Ground Beef

    I guess when it is a bit cold outside, immediately I reach for comfort food.  We had meatloaf as a kid once a week.  It was easy fast, feed the crowd and my mom could stretch the meat by adding rolled oats, potato chips, day old bread crumbs, anything available. 

    2 pounds of ground beef

    1 cup bread crumbs or panko or dry bread crumbled up

    1 Tsp oregano

    1 tsp basil

    1 can of green olives (the natural brine) sliced or chopped

    2 cans tomato sauce

    Reserve 1/2 a can to pour over the top.  Variation: You can substitute part of the tomato sauce used in the mix with salsa or diced tomatoes.  Don’t have breadcrumbs, of course you can substitute.  Have extra veggies like carrots add them.  Make sure you slice the olives otherwise they get to be overpowering.

    Serve meatloaf hot with mashed potatoes.

  • Beef and Chorizo Enchiladas

    Beef and Chorizo Enchiladas

    3 pounds ground beef
    1 pound chorizo (if you don’t like, substitute with additional ground beef)
    1/4 cup taco seasoning (or more to your taste)
    red enchilada sauce or Mexican style hot tomato sauce

    salt and pepper

    corn tortillas

    Corn Oil
    Mexican grated cheese (Cheddar and Jack Cheese)
    3 large onions diced and sauted
    1 T Balsalmic vinegar and black pepper

    Saute diced onions add vinegar and black pepper. Brown the ground beef and chorizo, add taco seasoning.

    Fry corn tortillas in oil.

    Warm Enchilada sauce and dip each fried tortilla in the sauce, then on a plate add 2 T beef and chorizo mixture and 1 T onions, top with grated cheese and roll enchilada.  Place in casserole dish.  Fill the bottom, add sauce and cheese between layers, then add another layer.  I was able to get three layers into my casserole dish.  Top with remaining sauce and cheese, warm in oven at 300 degrees for 30-40 minutes.  Or you can leave in the refrigerator and heat within the next day just before serving.

    Fresh from the oven
    Beef and Chorizo Enchiladas – 3 layers thick! Yum.