wilkes

You can make a cheese dipping sauce, with beef, sausage, tomatoes.

The Meatballs is a good idea too.

Beef Noodle Paprikash
1 lb ground beef
1 tablespoon minced garlic
1 cup chopped onions
1 cup chopped green peppers
3 tablespoons paprika
1/2 teaspoon thyme
3 1/2 cups beef broth
8 ounces medium egg noodles
3/4 cup sour cream
1 tablespoon flour
In dutch oven, brown beef with garlic, onions, and green pepper. Cook
and stir until beef is done, drain off excess fat. Stir in paprika and
thyme. Add broth and noodles; bring to a boil. Reduce heat to low and
simmer for 10 mins, stirring occ. Mix sour cream with flour; stir into
noodle mixture. Simmer for 3 more mins, stirring until thickened.

Hamburger Hotcakes
½ pound ground beef
¾ cup onion, chopped
¾ cup celery, chopped
¼ cup green pepper, chopped
1 can (10 ½ -oz) tomato soup
1 tsp. Salt
1 tsp. Worcestershire sauce
½ tsp. celery seed
¼ tsp. pepper
2 cups flour, sifted
4 tsp. Double acting baking powder
1 egg, unbeaten
1 cup milk

Brown ground beef in skillet turning occasionally to break in small
Pieces. Add onion, celery and green pepper.
Stir in tomato soup, salt, Worcestershire sauce, celery seed, and pepper.
Remove from heat.
Sift together flour and baking powder.
Combine egg and milk. Add to dry ingredients; mix until dry particles
Are Moistened. Add meat mixture; blend thoroughly.
Bake on a med-hot griddle (350 degrees F.), 5 to 8 minutes,
(use Scant ¼Cup batter for each pancake), turning when edges start to dry.
Serve Hot, With a mushroom and onions or sandwich style with a cheese slice between cakes.
Makes 2 dozen 4-inch pancakes.
Note: If using Self-Rising Flour, omit salt and baking Powder.

Hamburgers Diane
1-1/2 pounds ground beef (chuck for flavor or sirloin for lower fat)
2-1/2 teaspoons Worcestershire sauce, divided use
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Tablespoons butter, divided use
1/4 cup finely chopped shallots or sweet onion
4 button mushrooms, chopped
1/4 cup red wine (may substitute strong beef broth)
1 Tablespoon Dijon mustard
1 Tablespoon lemon juice
1/2 cup heavy cream
2 teaspoons chopped chives for garnish
Gently combine ground beef, 1 teaspoon of the Worcestershire sauce, salt, and pepper.
Form into 4 patties, each 1-inch thick.
Heat a large heavy skillet over medium heat.
Add 1 tablespoon of the butter and sear ground beef patties until browned on each side.
Remove to a platter and keep warm.
Add remaining 1 tablespoon of butter to the same skillet along with shallots and mushrooms.
Saute until most of the liquid has evaporated and vegetables are soft.
Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced.
Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream.
Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
Return beef patties, with any accumulated juices, to the sauce, turning to coat.
Heat until warmed through, sprinkle with chives, and serve with pan sauce.
Yield: 4 servings

Mushroom SalisburySteak
1/4 cup cornstarch
2 cans (10&1/2 ounces each) beef consomme, undiluted (In the soup isle)
1 jar (6 ounces) sliced mushrooms, drained
4 teaspoons Worcestershire sauce
1 teaspoon dried basil
1 egg, beaten
1/2 cup soft bread crumbs
1 medium onion, finely chopped
1 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1&1/2 pounds ground beef
In a bowl, combine cornstarch and consomme and whisk until smooth.
Stir in mushrooms, Worcestershire sauce, and basil; set aside.
In another bowl, combine egg, bread crumbs, onion, seasoned salt, and
pepper. Stir well. Add ground beef and mix well.
Shape into 6 oval patties;
place in a shallow 1&1/2 quart microwave
safe dish.
Cover and microwave on high for 6 minutes; drain.
Turn patties, moving the ones in the center to the outside of the dish.
Pour consomme mixture over patties.
Cover and microwave on high for 8-10 minutes or until meat is no
longer pink in middle.Let stand for 5 minutes.Makes: 6

Ohhh Wow Meatballs
2 lbs. lean ground beef
1 lb. ground pork
1 cup bread crumbs
2 medium potatoes, cooked and mashed
1 large onion, grated
1/2 cup minced Green Pepper
2 tsp. ground ginger
Dried thyme to taste
2 tsp. salt
Dash pepper
5 Tblsp. oil
4 cups beef broth
2 Tblsp. flour
1 cup heated V-8 juice
Combine meat, bread crumbs, potato, onion,pepper,
and seasonings in a large bowl,mixing well.
Form mixture into small, walnut-sized balls.
Heat oil in 6-quart chicken fryer (skillet with high sides)
and brown meat balls on all sides.
Remove meat balls and any excess oil from
chicken fryer and then add the broth.
Mix flour with a little cold water to
make a thin paste and add to broth.
Replace meat balls in gravy, cover,
and simmer on LOW for 1 hour.
Add heated V-8 juice 20 minutes before
serving for flavor and to alter the
consistency of the gravy.
Serve with mashed potatoes.

Velveeta Cheesy Beef Stroganoff
1 lb. ground beef
2 C. water
3 C. (6 oz) egg noodles uncooked
3/4 lb. Velveeta cubed
1 can (10 oz) cream of mushroom soup
1/4 t. pepper
Brown meat in large skillet; drain.
Stir in water. Bring to a boil.
Stir in noodles. Reduce heat to medium-low; cover.
Simmer 8 minutes or until noodles are tender.
Add Velveeta, soup and pepper;
stir until Velveeta is melted.

I have found that velveta mac-n-cheese shells is the best for the recipe with the hamburger/bacon/diced tomatoes recipe..

you could try homemade mac-n-cheese with hamburger added to it my grandbabies love it...you can also add crumbled bacon & diced tomatoes to it too....it's like a bacon cheeseburger homemade without the bun!!!!

This dish has many names, including SOS. I used to serve it on Veterans Day, Memorial Day, DDay, VJDay, and when our DAVs wanted it. I'll cut it down as I don't think most of you want to make 5 gallons at a time.

Crumble and brown 1 to 1-1/2 lbs good ground beef, chuck, or sirloin. Drain well.

Add 1 cup whole milk and 1 can evaporated milk, Bring to a good simmer. Salt and pepper it to taste. Mix well in tap water, sufficient starch or flour for use as a thickener. I use 3 tbsp cornstarch.

What you have is just plain, good old fashioned gravy with ground beef---but it is really good over biscuits or, to be authentic, several pieces of good, brown toast. Whole or torn up--doesn't matter. Quick, filling, and easy.

Vegetable beef soup: any good vegetable mixture you happen to have or a bag of soup mix vegetables with okra and green butter beans. A pound of browned, drained ground beef, a can of diced tomatoes, a can of tomato puree, 1 cup V-8, 3/4 cup Hunt's tomato catsup, 2 tsp salt, 1 tsp pepper, 1 diced stalk celery, and 3 tbsp butter or good margarine (not the whipped kind.)

Add all ingredients except tomatoes, puree, V-8, and tomato catsup. Cook until vegetables are done and then add tomato products.

Add water as necessary to the consistency you like. Serve with cake of corn bread and fresh fruit for dessert.

Don't forget the great meatloaf, spaghetti sauce, meat balls, etc. All are good and need some good ground beef.

any ideas for ground beef that do not include taco seasoning or anything to do with tacos, or mexican food. ive made a ton of different taco inspired cassoroles and dishes, just need something different to throw into the mix