Ground Beef ... Soup, Rice Bowls and Burritos
For the last few months, I've backlogged a number of new recipes I've tried and old recipes I've repeated with slight changes which I'm posting below. The theme to anchor these dishes ... lean ground beef was used for each recipe.
Cabbage Roll Soup - This is a new one. Shredded coleslaw mix was used as the base for this delicious soup. The recipe used elements from several recipes I found on line with substitutions designed to use things I had in my pantry and/or that I liked.
Cabbage Roll Soup - serves 8
1 tbsp vegetable oil
1/2 lb/227 gm lean ground beef (or pork or ground turkey)
1/2 medium yellow onion, finely diced *
1 large carrot, chopped (1 1/4 cups)
2 1/2 cups coleslaw mix
1 cloves garlic, grated or finely mince
4 cups beef broth
1 cup tomato/spaghetti sauce
1 cup diced tomatoes
1 cup pureed tomatoes
~1 tbsp packed light brown sugar (to taste to cut back on acidity of the tomatoes)
1/2 tbsp Worcestershire sauce
1/2 tsp dried paprika
1/2 tsp dried oregano or 1/2 tbsp chopped fresh
1/2 tsp dried thyme or 1/2 tbsp chopped fresh
1 bay leaf
4-6 tbsp raw long-grain white rice
salt and freshly ground black pepper, to taste
water, as needed
1 tbsp fresh lemon juice
1/3 cup chopped fresh parsley
* Used 3 tbsp sauteed diced onion from freezer
Heat vegetable oil in a large saute pan over medium-high heat.
Add ground beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 tbsp of the rendered fat in pan, set beef aside.
Add onion and carrots to pan and saute 1 minute, then add coleslaw and saute 2 minutes, then add garlic and saute 1 minute longer.
Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.
Serve hot.
Mapo Tofu - Szechuan style ground beef, tofu and broccoli dish, served over long grain rice. I've made variations of this dish in the past.
Soboro Don - Japanese rice bowl topped with seasoned ground beef and peas. Recipe adapted from this one.
Beef and Bean Burritos - Seasoned ground beef with home made black bean refried beans. Top as desired.
Cabbage Roll Soup - This is a new one. Shredded coleslaw mix was used as the base for this delicious soup. The recipe used elements from several recipes I found on line with substitutions designed to use things I had in my pantry and/or that I liked.
Cabbage Roll Soup - serves 8
1 tbsp vegetable oil
1/2 lb/227 gm lean ground beef (or pork or ground turkey)
1/2 medium yellow onion, finely diced *
1 large carrot, chopped (1 1/4 cups)
2 1/2 cups coleslaw mix
1 cloves garlic, grated or finely mince
4 cups beef broth
1 cup tomato/spaghetti sauce
1 cup diced tomatoes
1 cup pureed tomatoes
~1 tbsp packed light brown sugar (to taste to cut back on acidity of the tomatoes)
1/2 tbsp Worcestershire sauce
1/2 tsp dried paprika
1/2 tsp dried oregano or 1/2 tbsp chopped fresh
1/2 tsp dried thyme or 1/2 tbsp chopped fresh
1 bay leaf
4-6 tbsp raw long-grain white rice
salt and freshly ground black pepper, to taste
water, as needed
1 tbsp fresh lemon juice
1/3 cup chopped fresh parsley
* Used 3 tbsp sauteed diced onion from freezer
Heat vegetable oil in a large saute pan over medium-high heat.
Add ground beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 tbsp of the rendered fat in pan, set beef aside.
Add onion and carrots to pan and saute 1 minute, then add coleslaw and saute 2 minutes, then add garlic and saute 1 minute longer.
Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
Stir in up to 1 cup water or more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley.
Serve hot.
Mapo Tofu - Szechuan style ground beef, tofu and broccoli dish, served over long grain rice. I've made variations of this dish in the past.
Soboro Don - Japanese rice bowl topped with seasoned ground beef and peas. Recipe adapted from this one.
Beef and Bean Burritos - Seasoned ground beef with home made black bean refried beans. Top as desired.