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Showing posts with label hamburger. Show all posts
Showing posts with label hamburger. Show all posts

I got this recipe from my neighbor. She brought this stew over after I had my baby. It was so simple and delicious. We'll be making it again because my kids loved it! The other great thing was the veggies were in beautiful, big chunks but they were so tender and not crunchy or mushy like in most stews. The key is cooking them separately. Hope you enjoy this simple, yet full of flavor, stew.

from Jean

1 lb ground beef
1 onion, cut up
2 cups cubed potatoes
2 cups carrots, cut in thick circles
1 tsp salt
1/8 tsp thyme or oregano (we used thyme)
pepper to taste
1 tsp Worcestershire
1 can tomato soup
Reserved veggie water

Cook hamburger with salt, pepper, and thyme. (Keep hamburger kind of chunky.)
In separate pots, cook potatoes and carrots until almost done. (Cook the onions with the potatoes.)Reserve water from potatoes and carrots.
Add veggies, Worcestershire, tomato soup, and veggie water to hamburger. (You might not need all the veggie water. Add to desired broth consistency.) Simmer for 30 minutes until veggies are fully tender (but not mushy).Serve with breadsticks or saltines.

Simply Beef Stew

This is a re-post of a much much older post. I finally took a picture of it. It is difficult to get a good picture of any casserole, but oh-well. The taste is great. It is an all-in-one dish meal & always a kid and husband favorite. We're not huge casserole fans, but on busy nights, this dish is easy to throw together.

from a cookbook at a bed & breakfast in Utah

1 bg frozen hashbrowns
1 lb browned hamburger
1 can corn
1 can cream of chicken soup
1 can cream of mushroom soup
½ cup sour cream
½ pkg Lipton Onion Soup
Shredded Cheddar Cheese

Put about 1” of hashbrowns in bottom of greased 9 x 13 casserole dish. You can do more. I’ve just found that 1” to 1 ½” works well. That way the layers are even. Brown hamburger with Lipton Onion Soup and a dash of pepper. Layer hamburger on top of hashbrowns. Add corn. Combine soups & sour cream. Pour over corn. Sprinkle with cheese. Cover with foil. Bake at 350ยบ for 45 to 60 min. Let sit a few minutes before serving.

Lo-fat tip: Use ground turkey and yogurt sour cream.

Hashbrown Pie

from Mom

2 lbs hamburger
2 1/2 Tbsp + 1/2 tsp brown sugar
1 cup ketchup
8 oz tomato sauce
1 cup water
1 Tbsp Worcestershire
1 Tbsp white vinegar
1 Tbsp minced onions
1/4 tsp mustard
2 -3 bay leaves

Brown hamburger and drain. Add all ingredients and simmer until desired consistency. Remove bay leaves before serving. Serve on toasted buns.

Note: The recipe above is for a half recipe. (Sometimes I even do a half of a half!) A full recipe calls for 4 lbs hamburger, 1/3 cup brown sugar, 2 cups ketchup, 16 oz tomato sauce, 2 cups water, 2 Tbsp Worcestershire, 2 Tbsp white vinegar, 2 Tbsp minced onions, 1/2 tsp mustard, 5 bay leaves. My mom prefers to make a whole batch and freeze the rest. It freezes really well.

Lo-fat tip: Use ground turkey in place of the hamburger.

A Family Favorite: Sloppy Joes

I only call this soup a chowder because it has a light, thin broth similar to clam chowder. Whatever you decide to call it: it's DELICIOUS. Besides, "Hamburger Veggie Soup" just doesn't sound as good. ;) You can make this with breakfast sausage or hamburger. We've made it both ways and our family seems to like hamburger better. We've also found we really like red potatoes in it. Brown russet potatoes work well, too. It's just a feel good soup in which we never have any leftovers.

[Read all of recipe before beginning ;)]

Ingredients:
5 cups chicken broth (see note)
2 cups carrots, diced small
1 celery rib, diced very small
5 red or brown potatoes, diced small
1/2 cup finely chopped onions
3-4 cloves garlic, pressed in garlic press
1 lb hamburger (or sausage or half a pound of each, we prefer hamburger but both are great)
1 12oz can evaporated milk
2 Tbsp broth (from soup -see instructions)
1 Tbsp cornstarch

Note about broth: I've found we really like the Knorr Chicken Flavor Bouillon in the mexican aisle
If you choose to do the bouillon, we do 1 Tbsp for every cup of water. Feel free to adjust this to your own tastes. Place water in a bowl with bouillon and warm it up in the microwave for about 2-3 minutes. Stir until bouillon is mixed well.

Directions:
Into a 3.5 quart pot, add broth, carrots, celery, and potatoes.
Cook all veggies in chicken broth until potatoes are about half done. I do a taste check at this point. I usually add some pepper, but rarely any salt.

While you are simultaneously cooking the veggies, in a 3 quart pan, cook the hamburger, onions, and garlic. I VERY lightly salt my hamburger and sprinkle some pepper over it. Brown it until done. I like to break my hamburger up so it is fine. It is a soup that you want to get a little of everything in every bite. I don't like any of the hamburger or veggies being too big.

Remove any grease from the hamburger. Add this to the veggies when the potatoes are half done. Allow to simmer until veggies are VERY close to done. When the veggies are tender, add evaporated milk and stir. You can serve it at this point. OR, if you want it just slightly thicker, you can remove 2 Tbsp of broth to a small bowl and stir in 1 Tbsp of cornstarch. Stir until smooth and then add back into the soup. Do one last taste test and serve.

We love this soup with biscuits or breadsticks or even just saltines. So delicious and just warms you right up! Simple and delicious!

Hamburger Potato Chowder

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