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Category: ground beef

Easy Salisbury Steak

Easy Salisbury Steak

Patty ingredients:

1 ½ pounds ground beef

2 tablespoons brewer’s yeast
1 to 2 tablespoons Tamari sauce
1 to 2 table spoons onion powder
2 teaspoon steak sauce (optional)

Sauce:

Strong beef broth (about 2 cups)

Preheat oven to 350. Combine all patty ingredients and knead together until well blended. Form into very thin oval shaped patties. Brown the patties in a skillet and remove with a slotted spoon or spatula. Place patties in a glass baking dish. Pour sauce over patties. Bake for 30 to 45 minutes.

You can add green onions to the patties, or just in the pan with them before baking. Also, top the patties with sliced mushrooms before baking, if you enjoy mushrooms.
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Lasagna Style Enchiladas

Lasagna Style Enchiladas

1.5 lbs seasoned, browned, ground beef
1.5 lbs shredded cheese
18 small corn tortillas
1.5 cups enchilada sauce

Beef seasonings:
Worcestershire sauce
Salt
Pepper
Chili powder
Cumin
Onion powder
Garlic powder
Oregano

Diced tomatoes and onions

Preheat oven to 350. Lay six corn tortillas in the bottom of a glass pan, slightly overlapping, top with 1/3 cheese and ½ beef. Repeat to make a second layer. Cover with the remaining six tortillas, pour in enchilada sauce, top with remaining cheese. Bake for about 30 minutes or until cheese is melted and sauce is bubbling. Top with diced tomatoes and onions immediately before serving, or before baking.

Serve with refried beans and Spanish rice.

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Draining Ground Beef

Draining Ground Beef

Draining ground beef is a real pain, but I have found a way that works for me. If the meat is really sitting in a large amount of grease I usually pour some off, but you don’t have to.

Place several paper towels on a plate. Set colander on top of paper towels. Line colander with a couple of paper towels to keep the meat from falling through the holes. Remove meat from pan or dish with a slotted spoon, and place in colander. When all of the meat is in the colander you can press on it to squeeze out more grease. Sometimes you can pull the paper towel out and squeeze more grease out of it.

Be very careful when separating the meat from the paper towel. It will be soggy and prone to tearing.

To use fewer paper towels, you can place the colander in a bowl.

I save my spaghetti sauce jars and lids. They make a perfect container for the grease. I do not reuse my beef grease.

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Ground beef – Cooking Ahead

Ground beef – Cooking Ahead

I do this with 3 to 5 pounds of ground beef at a time, then freeze it in portions. You can make any amount that works for you, and of course the amount of seasoning will depend on personal taste. These are the seasonings I normally use, but you should use whatever you like best.

Ground beef
Worcestershire sauce
Onion powder
Garlic powder
Cayenne
Oregano
Salt
Pepper

Preheat oven to 350-400. Place ground beef in a large glass baking dish and break up some with a fork. Add Worcestershire sauce and seasonings. Cover. Bake for 15 minutes. Stir with fork. Drain if it has produced a lot of grease. Cover. Bake until done. If you have a meat thermometer (and you should) check the temperature in the center of the meat. It should be at least 165. Drain. Allow to cool. Separate into meal-sized portions and freeze for later use.

I will post my method of draining the meat soon.

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Ground Beef and Mashed Potato Casserole

Ground Beef and Mashed Potato Casserole

This is really easy if you have leftover mashed potatoes. If not you can always make some.

Ground beef
Mashed potatoes
Worcestershire sauce
Onion powder
Garlic powder
Salt
Pepper
Flour
Milk
Fresh spinach (cut up fairly small)
Cheese (2 to 4 oz, cubed)
Butter

Preheat oven to 350.

Brown the meat with Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Drain off most, but not all, of the grease. Add about 2 tablespoons flour and mix until the flour is no longer visible. Pour in milk, about half as deep as your meat. Stir. Add spinach. Bring to a simmer. Stir and turn off heat.

Butter a casserole dish or glass pan. Spread in mashed potatoes. Pour in meat mixture. Top with cheese. Cover and bake for about 30 minutes.

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