Ground Beef- what's for dinner?

  Ah, the faithful and ever present ground beef.   Fresh, frozen, pre-packaged and bulk, it is available almost everywhere and can be a very inexpensive way to feed a family.
  Ground beef is priced based on the cut of meat that is ground to create it. The cheaper cuts, usually mixed with a higher percentage of fat, make up regular ground beef also know as hamburger. It may seem like a bargain but the high fat makes it shrink considerably when cooked. Ground chuck is one step up, with 15 to 20 percent fat,  and is full of flavor and juicy when cooked. The most expensive grade is ground round or ground sirloin, which is very low in fat. As healthy as it sounds, it can be dry when cooked alone but is wonderful in sauces or meat loafs.
   Wrap ground beef tightly in plastic wrap and place it in a plastic bag to keep any juices contained as they could contaminate other foods with bacteria (which is killed when cooked). It can be stored up to a couple of days in the refrigerator and frozen for several months. Let hamburger be your helper now and then.  It can be more than a burger.   The recipes below show you how to make it a real crowd pleasing  meal!

Mexicali Meatloaf
2 pounds lean ground beef
1 onion, chopped
3 eggs, lightly beaten
1 cup seasoned breadcrumbs
1/2 cup salsa
1 15 ounce can corn kernels, drained
2 mild green chilis, seeded and chopped
1 tablespoon ground cumin
1 teaspoon mild chili powder
2/3 cup barbecue sauce
Mix  together all of the ingredients well, except the barbecue sauce. On a 13” by 9” by 2” greased baking sheet, form a loaf  approximately 10 inches long and about 5 inches tall from the mixture. Bake the meatloaf in a pre heated 350 degree oven for about 90 minutes. Pour the barbecue sauce over the loaf and spread it in an even layer.  Bake another 15  minutes. Allow to stand 5 minutes before slicing into servings. Serves 6 to 8.

Sweet and Sour Meatballs
2 tablespoons vegetable oil
1 large onion, minced
3 cloves garlic, minced
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
8 cups tomato puree
Juice from 2 fresh lemons
1/2 cup steak sauce of choice
1/2 cup maple syrup
Salt and pepper to taste
2 pounds lean ground beef
2 tablespoons Worcestershire sauce
2 tablespoons grated Parmesan cheese
2 eggs lightly beaten
1 cup seasoned breadcrumbs
Olive oil for browning
In a large soup pot over medium high heat, heat the vegetable oil and in it sauté the onion and garlic until golden; about 5 minutes. Add the basil, parsley and oregano to the pan and sauté a minute or two. Reduce heat to low and add the tomato puree, lemon juice, steak sauce and maple syrup and bring to a simmer. Season with salt and pepper to taste. Adjust sweetness with more maple syrup if desired. Cover loosely and keep at a slow simmer. Mix together well the ground beef, Worcestershire sauce, parmesan, eggs and breadcrumbs. With oiled hands, form 2 inch balls of the meat and lay them on waxed paper until all the meat is used. Brown the meat balls in about 1/4 inch of olive oil in a heavy skillet. Gently place the browned meatballs in the tomato mixture and simmer for and hour, or until done, stirring gently every now and then. Keep them loosely covered while cooking. Serve over cooked rice or noodles with extra Parmesan cheese. Serves 8.

Hamburger Pie
2 pounds lean ground beef
1 large onion, minced
2 or 3 cloves garlic, minced
2 teaspoons soy sauce
1 teaspoon dried oregano
2 teaspoons dried basil
1 tablespoon dried parsley
1/2 cup extra dry vermouth or cooking wine
1 1/2 cups tomato sauce
1/2 cup seasoned breadcrumbs
1 pre baked pie shell
1 1/2 pound potatoes, peeled and cut into chunks
2 ounces butter
1/2 cup milk
2 eggs, slightly beaten
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
In a large heavy sauté pan or Dutch oven over high heat, scramble and cook the meat until well done and browned. Reduce the heat to medium high and stir in the onion, garlic, soy sauce and herbs. Sauté while stirring for another 4 minutes. Add the vermouth to the pan and then the tomato sauce and cook for another minute or two. Turn off heat and stir in the breadcrumbs.  The mixture should hold together. Spoon the mixture into the pre baked pie shell and press with the back of a wooden spoon into an even, compact layer.  Cook the potatoes in boiling salted water until soft and drain. While potatoes are still hot, place them in a heatproof bowl with the butter and stir until the butter has melted. With electric beaters or a large fork, whip in the milk and then the eggs, salt, ,pepper and paprika to the potatoes until whipped. Spread whipped potatoes over the meat mixture all the way to the edge of the crust having the potatoes domed to be thicker in the center than the edges. Bake in a pre heated 350 degree oven until potatoes are golden brown on top. Allow to stand for 5 minutes before cutting into 6 or 8 servings.

Beef Spiral Stuffed Mixed Greens, Olives &  Toasted Pine Nuts  w/ Mushroom Sauce
3 pounds lean ground sirloin
4 large eggs
1 cup plain breadcrumbs
1 tablespoon dried Italian herb blend
1/4 cup Worcestershire sauce
1 teaspoon salt or to taste
2 teaspoons fresh ground pepper
1 recipe Sauté of Mixed Greens. Olives &  Toasted Pine Nuts (see below), slightly cooled
1 recipe Sautéed Mushroom Sauce (See below)
In a large mixing bowl, mix together well the ground beef, eggs, breadcrumbs, herb blend, Worcestershire sauce, salt and pepper until well blended. Place two 24 inch long pieces of plastic wrap or waxed paper side by side and slightly over lapping. Form an approximately 16 inch by 22 inch, 1 1/2 inch thick rectangle of the beef mixture on top of the paper or plastic. Spoon the Sauté of Mixed Greens, Olives &  Toasted Pine Nuts into an even layer on top of the beef rectangle, leaving  a 2 inch wide band of exposed beef along one of the long sides. Using the waxed paper or plastic to assist in the process, tightly roll the other long side toward the exposed long side in a jellyroll fashion.   Seal the roll by pressing the exposed band on the inside together with the outer side where they meet. Make sure and remove all of the waxed paper or plastic wrap. Using wide, heavy duty foil, carefully wrap the beef roll in foil and place on a baking sheet. Pierce the foil in a few places along the top using the prongs of a sharp fork. Place in pre-heated 450 degree oven and immediately reduce the heat to 325. Bake about 60 minutes and carefully, being very cautious not to burn yourself, cut and remove the foil from the top of the beef roll to expose the roll. Bake another 30 minutes, until beef is cooked and slightly browned. To hasten browning at the end of cooking, place under hot broiled for 5 minutes.   Allow to stand for 5 minutes and slice into 1 to 1 1/2 inch thick slices and place on a warmed plate. Top with  Sautéed Mushroom Sauce. Serves 8.

Sauté of Mixed Greens, Olives &  Toasted Pine Nuts
2 tablespoons olive oil
1 teaspoon minced fresh garlic
1/2 cup pine nuts
6 to 8 ounces mustard greens, washed, stemmed and torn into pieces
6 to 8 ounces fresh baby spinach, rinsed
6 to 8 ounces fresh baby arugula, rinsed
4 ounces fresh basil leaves
1 cup pitted black or Kalamata olives, drained
1/2 cup extra dry vermouth
salt and pepper to taste
In a large heavy non-stick sauté pan over medium high heat, place the oil, garlic and pine nuts and sauté together until pine nuts begin to turn golden.  Place the mustard greens on top of the nuts and cook down for a few minutes, until slightly tender. Add the remaining greens  and olives to the pan and drizzle the vermouth over the top.  Cook the greens for a few minutes, stirring occasionally, until wilted and tender, about 5 minutes. Season with salt and pepper. Makes about 2 cups.

Mushroom Sauce
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 pound fresh mushrooms, rinsed and chopped
3 cups tomato sauce
salt and pepper to taste
Sauté the onion and garlic in the olive oil until soft. Stir in the mushrooms and sauté another minute or two, until they are tender. Stir in the tomato sauce and bring to a simmer. Season with salt and pepper to taste. Makes about 4 cups.