Tag: ground beef (Page 1 of 3)
Zucchini and Beef Patties
August 26th, 2017 in Beef, Main Dishes by Julia Volhina
Traditionally for a zucchini season a zucchini recipe: a cross between meat patties and zucchini pancakes, so to speak. For the times you want to eat some meat but also want to get your veggies in as well.
They turn out very tender and juicy. Pair great with any potatoes or grain sides. Work good on buns, however will be too soft for grilling, so just fry them as recipe explains.
I prepared these with beef, but I think chicken or turkey or mix of meats (whatever you like more) will work here as well.
Beef Potato Mushroom Casserole
February 25th, 2017 in Beef, Main Dishes by Julia Volhina
Not the fastest recipe to cook, but it is definitely worth trying: two layers of potato and beef mushroom stuffing in between, all dressed up with sour cream sauce – tastes delicious fresh out of the oven. And also reheats well.
I used ground beef for this one, but any ground meat will work as well. Just use the one you like.
If you have a mandoline – use it, otherwise make sure potatoes are sliced in equally thick pieces for even cooking.
Meat Stuffed Eggplants
October 24th, 2015 in Beef, Main Dishes by Julia Volhina
Fun recipe to play with: eggplants stuffed with ground beef and vegetables. Nice combination of meat and veggies. I love eggplants!
For me it is always a bit tricky to hollow eggplants out, it is important to take most of pulp off to make sure they cook through, but it is also important to to not damage eggplant skin. It takes a bit of time and practice.
You can take bigger eggplants and slice them in half lengthwise, or take smaller ones and slice top part off like I did for this recipe.
Ground Beef and Potato Casserole
February 18th, 2012 in Beef, Main Dishes by Julia Volhina
Taste of this dish reminds me of lasagna, with the difference of that it doesn’t include neither noodles nor cheese. It also requires much less time to cook than classic lasagna.
Meat sauce prepared of ground beef or veal (or mix of these) with onions, tomatoes and fresh parsley is juicy and very tasty. Bechamel souffle gives it nice hint in both taste and presentation.
Did I mention that this recipe is great for some special occasion?..
Cabbage Rolls in Sour Cream Sauce
December 23rd, 2011 in Beef, Main Dishes by Julia Volhina
Another variation for ukrainian cabbage rolls: meat staffed cabbage rolls with gentle sour cream and onion sauce.
Making these from scratch will take some time as any recipe for cabbage rolls even if you use ground beef and don’t need to prepare it yourself, you still need to separate cabbage, assemble rolls and then cook them.
But don’t let this to stop you – even though it is time consuming to cook cabbage rolls you will get enough rolls for later – just store left overs in fridge or freezer.
Stuffed Spaghetti Squash
November 26th, 2011 in Beef, Main Dishes by Julia Volhina
My mom usually cooked big zucchini like this: stiffing it with ground beef and rice mince.
However I wasn’t able to find an “adult” zucchini in any shop here in US to cook it. It seems that they don’t survive long enough to grow big here (maybe green piece should look into that, I don’t know).
Anyway, I believe spaghetti squash is a good substitute for this recipe: it serves the purpose by being squash and providing a cavity to cook stuffing, and it also brings nice unique texture to the dish with its “spaghettiness”.
The taste here is similar to cabbage rolls (as if they were made of squash 🙂 ), however the amount of work you need to put into this one is considerably smaller.
Minced Cutlets Stuffed with Mushrooms
August 6th, 2011 in Beef, Main Dishes by Julia Volhina
This is a tasty tweak to original minced beef cutlets recipe. The mince is prepared exactly the same way and mushrooms and onions stuffing gives ground meat juiciness and extraordinary taste.
A bit of agility is required to put stuffing inside of minced meat cutlets, but once you get it – it seems easy: meat is sticky, so if you get some holes, they can be easily patched by adding a layer of mince on top of the hole.
To prevent meat from sticking to hands – rinse hands with cold water from time to time while assembling minced cutlets.