When I was thinking about what I could share with you today my mind went to all of the quick, easy and delicious ground beef recipes I have shared on here over the years. These ones which I have chosen to highlight for you are some of our family favorites. By no means are they the sum total of simple Ground Beef Recipes that I have shared with you throughout the years.
Ground beef is one of those ingredients that lends itself to a multitude of amazing recipes, but . . . with anything, it can be very easy to fall into a recipe rut where you end up cooking the same old things time and time again. It never hurts to share some new ideas, or even new old ideas!
One great thing about Ground Beef is that it is for the most part one of the more economical cuts of beef. You can really make it stretch a long way as well, by using a bit of this and a bit of that. With the way the cost of food is rising these days, anything that can help us stretch our food dollars and help them to go a bit further is always welcome!
I will tell you up front that I do not buy regular ground beef, not ever. I know it is the cheapest, but more often than not it is full of fat. It is a false economy when at least a third of what you have paid for is going to end up being poured away. It is also not that good for your health when it comes to the fat content.
I buy my ground beef at my local farmer's market. It may cost a tiny bit more than the supermarket variety, but it is fairly lean and I know exactly where it came from.
The meat you buy in the supermarket is composed of the ground meat from a multitude of animals and that tiny package you buy can contain meat from many many animals. It is hard to prove provenance when your sourcing from so many different suppliers.
Lets face it, they are grinding tons of meat, and it doesn't really matter to them where it all comes from. The meat I buy locally comes from the same producer and usually the same few animals.
Ever noticed that that ground beef you buy at the shops is a totally different color inside than it is on the outside? Another reason I buy locally. It is frozen at the source, and it is the same color inside as it is on the outside. I know . . . Me = picky-picky!
I just like to know what I am putting into my body. So that is why I buy what I buy. Its quite lean and it tastes good. In the UK I bought it from my local butcher, and for the same reasons.
Anyways, we all do what we have to do, and what makes us feel good.
I can guarantee however, that no matter where you source your meat, each of these recipes I am sharing today is a delicious way to showcase it. Easy, delicious and family pleasing! You can't ask for more than that!
TINA'S BURGERS - My friend Tina makes the best burgers. A meaty hamburger patty in a bun on top of fried onions and topped with plenty of cheese, crisp bacon, a fried egg, lettuce and tomato.
If you can eat one of these by yourself, then that is saying something. These are fabulously hearty and incredibly tasty!!
STREET STYLE BEEF TACOS - Delicious, perfectly spiced chopped steak served on homemade tortillas with all of your favorite taco toppings. Also included is a recipe for your own homemade Avocado Cream to top them with.
These are quite simply one of my favorite tacos. Not too spicy, although if you are a lover of heat you can certainly amp them up. These are fantastically tasty!
SPAGHETTI BOLOGNESE - This is an excellent, from scratch Bolognese sauce. This recipe that I am showing you today is the result of probably thirty or so years of my trial and testing of what worked for me and what didn't.
The secret is to brown the meat, onions and garlic off and then add the wine and allow it to almost evaporate until adding the remaining ingredients. This really concentrates the essence of the wine into the flavor of the sauce and makes for a really delicious result.
I have experimented through the years with my own combination of herbs and spices and I do believe that this is one of the best Bolognese sauces anyone could ever hope to eat. Authentic or not. It is beautiful. Simple.
OVEN HASH - Economical and honest ingredients combined to make a delicious meal that your family will love. Not a hash with potatoes, but a delicious mixture of spiced minced beef, baked with tomatoes, onions and noodles. Comfort food. Family food. Simple, maybe . . . but never plain.
This is an old favorite from the Betty Crocker Cookbook. You cannot fault it in any way. Its also very easy to make it your own with a bit of this and a bit of that. I love recipes like that!
MOCK LASAGNA CASSEROLE - This is such a simple casserole to make and as easy as thawing out a container of Bolognese, (see above recipe) and boiling a quantity of macaroni. Easy peasy.
Layered together with some ricotta and other cheeses, it is so quick and easy to throw together. I used mozzarella, strong cheddar and parmigiana reggiano cheeses this time, but you can easily just use a ready grated cheese mix from the shops, or your own tasty combination.
You simply layer it all together and bang it into the oven for half an hour . . .then sit back and enjoy the accolades. It such a simple thing and so delicious and your family doesn't need to know you didn't slave away all day on it.
KOREAN BEEF - Korean food is traditionally very spicy . . . using ingredients such as soy, ginger, garlic, spring onions, mustard, red chilies, bean paste, wine, etc. This quick and easy dish has all the flavors you would come to expect from this cuisine.
Quick, easy, economical and delicious. We enjoy it with rice for a super quick and tasty meal!
HAMBURGER GRAVY - I had someone very insultingly tell me this looked like dog food. All I could say was that if their dog was eating like this, it was a very lucky dog!
An old family standby with a rich and delicious gravy, meant to be ladled over potatoes, pasta or rice, or even over hot biscuits. This is the back bone of many kitchens across North America!
BEEF AND POTATO CASSEROLE - A delicious casserole made by layering potatoes, tinned soup and cheese in a dish along with cooked ground beef. Simple ingredients that taste delicious when put together.
This is an old family favorite. Its also something I used to throw together when the Missionaries were coming over for supper. A little taste of home. Its fabulously tasty!
COWBOY CASSEROLE - A tasty combination of baked beans, ground beef and BBQ sauce, popped into a casserole dish and topped with some drop biscuits and cheese. Its such a simple make but incredibly delicious. This is a real family pleaser as well as being something that is popular at Pot Lucks!
COTTAGE PIE WITH POTATO COBBLES - This may be the most delicious Cottage Pie you've ever eaten and I don't make that claim lightly! Tender beef in a rich and tasty gravy, topped with potato cobbles.
Potato cobbles are simply boiled potatoes cut into thick slices and layered on top of that rich beefy gravy, brushed with melted butter, sprinkled with cheese and baked until golden brown. Why settle for ordinary! These are not much more effort than making mashed potatoes. In fact I think they are a whole lot easier!
CLASSIC BEEF CHILI - Everyone probably has their own unique way of making chili for their family. This is mine. Its pretty classic I think. It uses simple ingredients I always have in my store cupboard . . . tinned beans, tomatoes, passata . . . fresh onions and peppers . . . and some extra lean ground beef.
This recipe is sized perfectly for two people but can easily be multiplied to feed more. You can stretch it even further if you serve it over pasta or rice. Don't forget the cornbread!
BEEFARONI FROM SCRATCH- Why settle for something that comes from a tin when you can make something tastier from scratch!! I used to have a craving every now and then for the little pots of Beefaroni that you could buy in the shops as a quick lunch. When I moved to the UK,, this was no longer an option, as there was no such thing.
I decided to try making my own for when the craving hit, with fabulously tasty results. This is simply delicious!
BEEF AND BEANS - All you need for this tasty bake is an onion, a tin of baked beans, a pound of steak mince, a few odds and sodds and a couple slices of streaky bacon . . . seriously. It's amazing what you can do with just a few bits!
This is delicious and I know you probably get tired of hearing me say that, but I like to call a spade a spade and when it comes to food, if I think something is delicious I'm going to tell you!!
BBQ BACON CHEESEBURGER SKILLET MACARONI - I have been making Bacon Cheeseburger Pasta for years and years. It has always been a favourite of the missionaries when they come over for supper.
One night I decided to add some BBQ sauce that needed using up and the rest is history. It became a new favorite. Bacon. Lean Ground Beef. Onions, Macaroni. Cheese. A tasty sauce which is filled with lovely tomato and BBQ flavors.
I never have any leftovers when I make this!
AMERICAN CHOP SUEY - I am not sure why this is called chop suey because there is nothing at all Chinese about it! American Chop Suey is a term used to describe a popular American comfort dish. Generally speaking it is composed of ground beef, sauce, vegetables and pasta. It goes by many terms actually. Texas Hash are just a few names.
The name doesn't matter half as much as the fact that this is a delicious, quick, economical and comfort food family favorite for many generations of North Americans!
FLAT MEATBALLS AND GRAVY - This is a personal favorite and I could not let a round up of Ground Beef recipes go by without sharing it with you. This winner comes from the pages of my Big Blue Binder and has been pleasing my family for years and years.
Simple ingredients, easy to make, fabulous flavors!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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The recipe I am sharing with you today is a creamy rice pudding recipe that I got from my ex mother in law Elizabeth about forty three years ago now. The first year my ex husband and I were married she sent me a little hand written notebook filled with all of the family favorite recipes.
Oh what a treasure that was and how very much I appreciated it. The notebook is very old and falling apart now, a lot of the writing is faded and most of the pages are splattered and discolored. The true sign of something that is much beloved.
.JPG "Elizabeth's Creamy Rice Pudding")
Elizabeth is still going strong. I believe she turned 96 in July. It has been many, many years since I have seen her. We were once very close. Much beloved family members are often casualties of divorce.
I divorced my ex in 1999 and Elizabeth and I never saw each other after that, although in the early days we did used to communicate via e-mails etc.
I know most people say they don't like their mothers-in-law, but I have always adored Elizabeth. She is one of the kindest people I have ever known. Never a bad word have I heard her say about anyone. We had a lot in common actually. We both loved old movies and movie stars.
.JPG "Elizabeth's Creamy Rice Pudding")
She would record them throughout the year and then when we would go over to the Island to visit, she and I would stay up late at night watching them together. Precious moments.
She was a very good cook and I learned a lot from her through the years. She only lives two towns away from where I am living now and I would dearly love to go and see her, but am not sure how that would be seen from the viewpoint of the ex and his new wife, so its probably best to let sleeping dogs lie.
.JPG "Elizabeth's Creamy Rice Pudding")
Anyways, back to the pudding. This rice pudding recipe is not a traditional rice pudding per se. For one thing you start off with cooked rice.
In the old days you used to have to wait until you had leftover rice to cook it. Now you can buy pouches of ready cooked rice in the grocery stores and I always have several of them in my store cupboard.
.JPG "Elizabeth's Creamy Rice Pudding")
WHAT YOU NEED TO MAKE ELIZABETH'S CREAMY RICE PUDDING
I am betting that you already have everything you need in your cupboard right now to make this tasty pudding. Simple ordinary every day ingredients.
- 1 1/2 cups (175g) cooked rice
- 1 cup (240ml) whole milk
- 2 large free range eggs, beaten
- 1/3 cup (80g) sugar
- 1/2 cup (120ml) whole milk, heated
- 1 TBS butter
- 1 tsp vanilla
- 1/2 cup (75g) raisins (Optional, I used golden this time)
.JPG "Elizabeth's Creamy Rice Pudding")
I have always made this with whole milk. I used to keep that and semi-skimmed milk in the house, but now there is only me I had to make a choice and I choose to keep whole milk. If I had both I would be throwing a lot away, and I hate waste.
I am not sure what size eggs Elizabeth used, but I always have large free range eggs in the house. I use that size for everything unless a smaller size is recommended.
I always buy free range and organic if I can. You have to pick your battles and that is one of mine. I refuse to support an inhumane industry.
.JPG "Elizabeth's Creamy Rice Pudding")
You don't need to add the raisins if you don't want to. Raisins are a love I share with Elizabeth. In all truth I probably add a few more than the recipe calls for, but if you are a raisin hater, by all means leave them out. It will still be delicious. You could use dried cranberries or blueberries, or even dried cherries. All would be delicious.
As you can see it doesn't use a lot of sugar. I expect that is because some of the sweetness for the pudding comes from the raisins. In any case I would not increase it if you choose not to use raisins. It is sweet enough as is.
.JPG "Elizabeth's Creamy Rice Pudding")
I used a pouch of ready made rice today. In true disclosure I only had basmati and it worked out fine. Traditionally you would use long grain rice.
Basmati is not a rice that Elizabeth would have ever had in her kitchen. Not ever. In fact, most of the time she used Minute Rice when she was cooking rice. So did my mom. It was a completely different era. The world was not at their fingertips when it came to cooking and cooking ingredients.
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HOW TO MAKE ELIZABETH'S CREAMY RICE PUDDING
The only complicated part of this is cooking the custard, but if you follow my directions succinctly that should not be a problem at all.
You will need a double boiler for this. Have the bottom of the double boiler filled about 1/3 of the way with simmering water.
.JPG "Elizabeth's Creamy Rice Pudding")
Place the rice in the top of the double boiler along with the first quantity of milk, beaten eggs, and sugar. Place over the simmering water.
Cook, stirring with a metal spoon, until the mixture coats the back of the spoon. (At some point, if you dip a spoon into the liquid, it will cling to the spoon rather than run off. The standard technique is to run your finger through the sauce on the back of the spoon. If a fairly straight line of exposed metal or wood, depending on the spoon, remains visible then the product has thickened to the desired degree. If the liquid flows back across the line, then it needs to be cooked some more.)
Remove from the heat. Stir in the heated milk, butter, vanilla and raisins, if using. Leave to sit for half an hour before serving.
.JPG "Elizabeth's Creamy Rice Pudding")
And that's it. It is really quite simple really. But there is nothing simple about the taste. Its homey and comforting and delicious. It is the perfect example of simple ingredients combined together to make something extraordinarily delicious!
This has long been a family favorite and I guarantee it is sure to become a family favorite in your home as well.
.JPG "Elizabeth's Creamy Rice Pudding")
STICKY TOFFEE RICE PUDDING - A delicious combination of two of my favorite desserts. There is no actual sugar in the pudding itself. Instead it relies on the sweetness of the dates to carry it, and it does so beautiful. Served with a rich sticky toffee and toasted pecan sauce.
FLAP JACK TOPPED RICE PUDDING - This version is a tad bit fancier than the usual baked rice pudding in that it boasts a lush sweet flapjack topping and by that I mean British flapjacks not North American pancakes. Oaty, sticky, and sweet with golden syrup. This is a baked rice pudding.
DANISH RICE PUDDING - This is probably my all time favorite stove top rice pudding. It is rich and creamy and oh so delicious. Served with candied almonds and a homemade cherry sauce, this is the Cadillac of rice puddings.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Elizabeth's Creamy Rice Pudding
Yield: 4
Cook time: 15 MinInactive time: 30 MinTotal time: 45 Min
This wonderfully delicious old fashioned rice pudding is a recipe that comes from my mother-in-law Elizabeth. It is simple to make, rich, creamy and a real family favorite.
Ingredients
- 1 1/2 cups (175g) cooked rice
- 1 cup (240ml) whole milk
- 2 large free range eggs, beaten
- 1/3 cup (80g) sugar
- 1/2 cup (120ml) whole milk, heated
- 1 TBS butter
- 1 tsp vanilla
- 1/2 cup (75g) raisins (Optional, I used golden this time)
Instructions
- You will need a double boiler for this. Have the bottom of the double boiler filled about 1/3 of the way with simmering water.
- Place the rice in the top of the double boiler along with the first quantity of milk, beaten eggs, and sugar. Place over the simmering water. Cook, stirring with a metal spoon, until the mixture coats the back of the spoon. (At some point, if you dip a spoon into the liquid, it will cling to the spoon rather than run off. The standard technique is to run your finger through the sauce on the back of the spoon. If a fairly straight line of exposed metal or wood, depending on the spoon, remains visible then the product has thickened to the desired degree. If the liquid flows back across the line, then it needs to be cooked some more.)
- Remove from the heat. Stir in the heated milk, butter, vanilla and raisins, if using.
- Leave to sit for half an hour before serving.
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Lumberjack Macaroni. I am sharing a bit of nostalgia here with you today by sharing a recipe which has been around since 1950. This is a recipe I first tasted as a child in about 1963, and it is a taste that has stayed with me in my taste memory for the rest of my life.
I must apologize as well for the photos today. I left it so late in the day to take them and so I wasn't able to use natural light as I normally do.
My father was in the Airforce when I was growing up. We lived for a time on a small base in Gimli, Manitoba. I went to a small local school which was located in the married quarters area of the base. The townies also attended the same school.
The fact was, there were not enough married quarters for all the personnel and so many lived in the actual town itself.
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We had enough time to go home at lunch time for our dinner and a bus from the base took the townies home to get their lunch. I remember once being invited to lunch at one of my townie friend's homes.
It was very exciting going on a bus for one thing, and also very exciting to be able to eat a meal in someone else's home for another!
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Her mother served Lumberjack Macaroni, which was a completely new flavor/taste for me! My mom never made macaroni and cheese. Never. My father didn't like things like that. She would never have gotten away with serving something like this to my father, as much as we children would have loved it.
I thought the dish to be absolutely delicious! Not only did we ever get macaroni and cheese at home, but my mom never used things like Heinz Chili Sauce, Worcestershire sauce, or Velveeta. These were completely new things to me.
I can remember watching her mother make it (ever the foodie even at that age), and asking her about the different things in the dish. For me, it was love at first bite.
.JPG "Lumberjack Macaroni")
It was something I was never to taste again, for many, many years, but like most taste memories, it is something which stayed with me and which I often thought of.
This recipe was one that I found in Lost Recipes, by Betty Crocker. It was one of the recipes published in their very first cookbook in 1950 and was attributed to Mr. James Ford Bell, who was the founder of General Mills. It was said to be his favorite recipe.
.JPG "Lumberjack Macaroni")
It sounded just like the recipe that my friend's mother had made for us for our lunch all those years ago. I had earmarked it to try myself one day.
I was feeling very nostalgic today and had all of the ingredients to hand and so I decided to finally try it out to see if it was as good as I had remembered it being!!!
.JPG "Lumberjack Macaroni")
WHAT YOU NEED TO MAKE LUMBERJACK MACARONI
This recipe requires very few ingredients. I have sized it for two people, but you can easily double everything to feed more.
- 1 cup (116g) uncooked elbow macaroni
- 1 cup (115g) processed cheese, cubed
- 1/4 cup (60g) butter, melted
- 1 heaped TBS of chili sauce
- 1 TBS Worcestershire sauce
- pinch of black pepper
.JPG "Lumberjack Macaroni")
Some of these ingredients might be a bit difficult for you to find in the UK, so I will try to give you the best substitutions to use. Your children will love this.
Elbow macaroni is not something that is found very easily in the UK. You can just use ordinary straight macaroni.
You will not find Velveeta Cheese either. You can use process cheese slices cut up to equal the same amount that is required.
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Chili sauce is not something which is easily found in the UK either, but you do have some lovely red tomato chutney's. I recommend using an equivalent amount of red tomato chutney. It won't be as smooth as the chili sauce, but the flavor should be about the same.
Chili sauce is a bit like a spicy tomato ketchup. So its a bit spicy. A bit sweet. A bit tart. Its quite delicious actually, but so is red tomato chutney!
.JPG "Lumberjack Macaroni")
HOW TO MAKE LUMBERJACK MACARONI
It really could not be easier. This is a real doddle and goes all together in one pan. It is perfect for a quick, simple and delicious lunch.
Cook the macaroni in a pot of lightly salted boiling water according to the package directions. Drain well.
Return to the pot and add the remaining ingredients.
Cook and stir over medium heat until the cheese has melted. Serve immediately.
You could serve this simply with some bread and butter. Crisp vegetable sticks or a small mixed salad would also go very well on the side.
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Some other quick, easy and delicious lunch/supper dishes that the children might enjoy are:
HAM AND CHEESE BOW TIES - This is a very delicious mac and cheese type of casserole made with bow tie pasta (Farfalle) and cubed ham in a lush garlicky cheese sauce. It really is very simple to make and quite, quite delicious!
EASY CHILI MAC AND CHEESE - This uses store cupboard ingredients. In the main boxed Macaroni and Cheese dinner. Over here you can find it in the shops and its called Cheesy Mac, in North America you can use Kraft Mac and Cheese, or the equivalent. One box will do. You will also need some cheese and a can of ready made chili con carne. Its fabulously tasty and such a simple make.
MAC AND CHEESE PIE - This is a great dish to make on those nights when you are wanting to make something quick and easy but something that the family will still enjoy. Macaroni and Cheese is a popular dish with most people, but when its also a pie, that's a win/win! Plus it all cooks in the one dish. No fuss. No muss.
Lumberjack Macaroni
Yield: 2
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min
A simple yet tasty lunch. A bit of nostalgia from my childhood, this recipe appeared in the first edition of the Betty Crocker Cookbook in 1950. Double the ingredients to feed four.
Ingredients
- 1 cup (116g) uncooked elbow macaroni
- 1 cup (115g) processed cheese, cubed
- 1/4 cup (60g) butter, melted
- 1 heaped TBS of chili sauce
- 1 TBS Worcestershire sauce
- pinch of black pepper
Instructions
- Cook the macaroni in a pot of lightly salted boiling water according to the package directions. Drain well.
- Return to the pot and add the remaining ingredients.
- Cook and stir over medium heat until the cheese has melted. Serve immediately.
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