See the original recipe, including a printable version, here.
I loved this. It was quick, easy, filling, and delicious. It was a tad spicy for the little geeks, but I think that was because my steak seasoning was too peppery. I bought a different brand and will try it next time. If it's still too spicy, I'll try it with seasoned salt instead. I did forget to put in the mushrooms (I bought them and even got them out, dang it!). I will say you should chop the veggies really small. I grated the carrot, but using a food processor would not be overkill because you really don't want your kids (or husband) to even know the veggies are in there. Also, chop the veggies BEFORE you start to brown the meat, b/c it takes less time to brown ground beef than you think, and it takes more time to mince veggies than you think--but maybe that is just b/c I have a shoulder injury right now.
This will go into the rotation with some experimentation by me to cut down the spicy for the little geeks.
Ingredients: 1.25 lbs lean ground beef sirloin
1 tbsp steak seasoning or seasoned salt
1 carrot, minced
1 medium onion, minced
2 cloves garlic, minced
1/4 cup red bell pepper (I just used a whole one), minced
4 oz mushrooms, minced
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 cups tomato sauce
2 tbsp tomato paste
Heat large skillet over medium-high heat. Season ground beef with steak seasoning or seasoned salt and cook the meat until it browns. Add the minced veggies to the skillet. Reduce heat to medium and add red wine vinegar and Worcestershire sauce. Cook 5 minutes. Add tomato sauce and tomato paste to pan, stir to combine, and cover. Reduce heat to simmer and cook, covered, an additional 5 minutes.
1/2 cup of the filling is only 3 points plus. I served these on toasted whole wheat hamburger buns that were 4 pts each, for a total of 7 points plus, and it was the perfect amount of filling. In the future, I'd probably opt for a lower point bun or even serve the sauce over spaghetti squash.
Showing posts with label ground beef. Show all posts
Showing posts with label ground beef. Show all posts
Wednesday, February 16, 2011
Wednesday, July 28, 2010
Sandra's Beef and Potato Burritos
One of the many delicious meals we had while visiting family in Oklahoma was Beef and Potato Burritos. The filling is SO DARNED GOOD. Seriously. It's amazingly delicious for how simple it is. Plus, by adding potato, you stretch your ground beef/turkey and save money. What's not to love?
The recipe is originally from Everyday Food (the pbs show, not Rachel Rey).
Ingredients:
Filling:
1 large baking potato
2 Tbsp canola oil (or olive oil)
3/4 lb ground beef or turkey
1 onion, chopped
1 jalapeno, finely chopped
1 can (14 oz) diced tomatoes with juice
1 1/2 tsp ground cumin
2 tsp paprika
1 tsp salt
flour tortillas (whatever size/kind you like)
toppings:
sour cream
shredded lettuce
cheese (Monterey jack, cheddar, or Mexican blend, low-fat is fine)
cilantro
lime
1. Peel potato and cut into 1/2 inch dice.
2. In a large (LARGE) skillet or saucepan, heat oil over medium heat. Add potato and cook, stirring occasionally, until golden brown (about 6 min). While that cooks, chop the onion and jalapeno.
3. Add beef/turkey, onion, and jalapeno and cook, stirring, until beef/turkey is thoroughly browned, about 4 min. Add tomatoes and juice, cumin, paprika, and salt. Cook until liquid has evaporated, about 6 minutes.
4. Warm tortillas in skillet (or microwave if you're lazy like me). Fill with beef mixture and desired toppings and fold into a burrito.
Enjoy! This makes quite a bit--we probably had enough for 10 small burritos. The original recipe says it makes 4 large (10 inch tortilla) burritos.
The little geeks are not huge fans of this (yet--I predict in about 10 years they both love it). The big geek and I enjoy it a LOT. Leftover filling is also good with Fritos or other corn chips.
The recipe is originally from Everyday Food (the pbs show, not Rachel Rey).
Ingredients:
Filling:
1 large baking potato
2 Tbsp canola oil (or olive oil)
3/4 lb ground beef or turkey
1 onion, chopped
1 jalapeno, finely chopped
1 can (14 oz) diced tomatoes with juice
1 1/2 tsp ground cumin
2 tsp paprika
1 tsp salt
flour tortillas (whatever size/kind you like)
toppings:
sour cream
shredded lettuce
cheese (Monterey jack, cheddar, or Mexican blend, low-fat is fine)
cilantro
lime
1. Peel potato and cut into 1/2 inch dice.
2. In a large (LARGE) skillet or saucepan, heat oil over medium heat. Add potato and cook, stirring occasionally, until golden brown (about 6 min). While that cooks, chop the onion and jalapeno.
3. Add beef/turkey, onion, and jalapeno and cook, stirring, until beef/turkey is thoroughly browned, about 4 min. Add tomatoes and juice, cumin, paprika, and salt. Cook until liquid has evaporated, about 6 minutes.
4. Warm tortillas in skillet (or microwave if you're lazy like me). Fill with beef mixture and desired toppings and fold into a burrito.
Enjoy! This makes quite a bit--we probably had enough for 10 small burritos. The original recipe says it makes 4 large (10 inch tortilla) burritos.
The little geeks are not huge fans of this (yet--I predict in about 10 years they both love it). The big geek and I enjoy it a LOT. Leftover filling is also good with Fritos or other corn chips.
Saturday, May 22, 2010
Ropa Vieja
This is another recipe from that magazine my realtor, Bill, sends to my house. I have to say, it's pretty darned tasty. Next time I make it, I'm going to try to cook the beef in the crock pot. Maybe.
Ingredients:
2 tsp salt, plus more as needed
1 Tbsp whole black peppercorns
2 lbs flank steak
1/2 cup olive oil
3 garlic cloves, minced
1 medium onion, roughly chopped
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
2 cups tomato sauce (I used crushed tomatoes)
1 bay leaf
1/2 tsp white pepper
1 cup vino seco (dry white cooking wine)
lime
1/2 cup peas, for garnish (I left these out)
1/4 cup chopped pimentos, for garnish
Cook the steak:
Combine 1 1/2 quarts water (6 cups), 1 tsp of the salt, and the peppercorns in a large pot, and bring to a boil over high heat. Add the steak, and reduce the heat to low. Cover the pot and cook for about 2 hours, until the meat is nice and tender.
Make the sauce:
Heat the olive oil in a large frying pan (LARGE) over medium heat. Add the garlic, onion, and bell peppers, and saute for about 10 minutes, until the vegetables are soft. Add the tomato sauce, bay leaf, pepper, and remaining tsp of salt, and bring the mixture to a boil. Add the vino seco, and continue boiling for 5 minutes.
Reduce the heat to low and simmer fo r20 minutes. Remove the pan from the heat, and set aside.
Combine:
Drain the flank steak and let it cool to room temperature on a plate lined with apper towels. Shrid the beef into long strips (it should come apart easily). Season the steak with salt and pepper and add it to the tomato mixture. Stir to coat the meat with the sauce.
Cook over medium-low heat for at least 20-30 minutes, to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos before serving.
Serve with rice and enjoy!
Ingredients:
2 tsp salt, plus more as needed
1 Tbsp whole black peppercorns
2 lbs flank steak
1/2 cup olive oil
3 garlic cloves, minced
1 medium onion, roughly chopped
1 medium green bell pepper, roughly chopped
1 medium red bell pepper, roughly chopped
2 cups tomato sauce (I used crushed tomatoes)
1 bay leaf
1/2 tsp white pepper
1 cup vino seco (dry white cooking wine)
lime
1/2 cup peas, for garnish (I left these out)
1/4 cup chopped pimentos, for garnish
Cook the steak:
Combine 1 1/2 quarts water (6 cups), 1 tsp of the salt, and the peppercorns in a large pot, and bring to a boil over high heat. Add the steak, and reduce the heat to low. Cover the pot and cook for about 2 hours, until the meat is nice and tender.
Make the sauce:
Heat the olive oil in a large frying pan (LARGE) over medium heat. Add the garlic, onion, and bell peppers, and saute for about 10 minutes, until the vegetables are soft. Add the tomato sauce, bay leaf, pepper, and remaining tsp of salt, and bring the mixture to a boil. Add the vino seco, and continue boiling for 5 minutes.
Reduce the heat to low and simmer fo r20 minutes. Remove the pan from the heat, and set aside.
Combine:
Drain the flank steak and let it cool to room temperature on a plate lined with apper towels. Shrid the beef into long strips (it should come apart easily). Season the steak with salt and pepper and add it to the tomato mixture. Stir to coat the meat with the sauce.
Cook over medium-low heat for at least 20-30 minutes, to allow the flavors to come together. Remove and discard the bay leaf. Garnish with peas and pimentos before serving.
Serve with rice and enjoy!
Monday, October 5, 2009
Horeseradish Beef Strudel
This was easier than I thought it would be, and you could prepare the filling in advance and toss it together at the last minute. It worked out well for me tonight because I could assemble them while The Big Geek did baths, then put the baby geek to bed while they cooked, and then come out for dinner with The Big and little geeks.
TAKE THE PUFF PASTRY OUT OF THE FREEZER TO THAW about 40 minutes before you start cooking. If you're like me and forget anyhow, you can try what I did and stick it in the microwave for 30 seconds at a time until it seems thawed enough to roll out.
I believe this came from a Rachel Rey magazine.
1 lb baking potatoes, peeled and chopped (about 2-3)
2 Tbsp butter (you could use evoo if you wanted)
1 small-medium onion, chopped
1 lb ground beef
1 cup sour cream (light is fine)
2-3 Tbsp prepared horseradish
salt and pepper
2 sheets frozen puff pastry, thawed
1 large egg, beaten with a splash of water
Preheat the oven to 400. While it's heating, add the potatoes to a large saucepan and add enough salted water to cover. Bring to a boil adn cook until tender, about 15 minutes. Drain, then mash in a large bowl.
While the potatoes are cooking, melt butter (or heat oil) in a skillet over medium heat. Add the onion and cook until translucent. Transfer onions to mashed potatoes (or bowl for potatoes if they aren't done yet). Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream, and horseradish into the mashed potatoes and onion, season with salt and pepper.
On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11 x 15 rectangle. Spread half of the meat mixture in the center, covering 2/3 of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Or you can do what I did and leave slightly more pastry on the edges, fold the sides up to enclose, and then roll up the ends.
Transfer, seam side down, onto a parchment-paper-lined baking sheet. Brush with the beaten egg. Repeat with remaining ingredients.
Bake until golden brown, about 30 minutes. Let cool for 10 minutes before slicing.
I thought this was pretty good, although it could have used more horseradish for my taste. Next time I may make one (for the small geeks) and then add more horseradish to taste to the rest of the filling to make one for The Big Geek and myself.
The Big Geek dipped his in A-1 (I give up). The little geek ate a few bites and then had salad and leftover mac 'n cheese from lunch. I'm betting the baby geek would have eaten it--we'll find out tomorrow as I've got an entire "strudel" left.
Probably not that healthy, but not awful and very quick/easy.
TAKE THE PUFF PASTRY OUT OF THE FREEZER TO THAW about 40 minutes before you start cooking. If you're like me and forget anyhow, you can try what I did and stick it in the microwave for 30 seconds at a time until it seems thawed enough to roll out.
I believe this came from a Rachel Rey magazine.
1 lb baking potatoes, peeled and chopped (about 2-3)
2 Tbsp butter (you could use evoo if you wanted)
1 small-medium onion, chopped
1 lb ground beef
1 cup sour cream (light is fine)
2-3 Tbsp prepared horseradish
salt and pepper
2 sheets frozen puff pastry, thawed
1 large egg, beaten with a splash of water
Preheat the oven to 400. While it's heating, add the potatoes to a large saucepan and add enough salted water to cover. Bring to a boil adn cook until tender, about 15 minutes. Drain, then mash in a large bowl.
While the potatoes are cooking, melt butter (or heat oil) in a skillet over medium heat. Add the onion and cook until translucent. Transfer onions to mashed potatoes (or bowl for potatoes if they aren't done yet). Add the beef to the skillet and cook, breaking it up, over medium-high heat until barely pink, about 5 minutes. Stir the beef, sour cream, and horseradish into the mashed potatoes and onion, season with salt and pepper.
On a floured sheet of parchment paper, roll out 1 sheet puff pastry into an 11 x 15 rectangle. Spread half of the meat mixture in the center, covering 2/3 of the surface and leaving a 1-inch border along the long ends. Fold in the borders on the long ends and, beginning from a short end, roll up to enclose. Or you can do what I did and leave slightly more pastry on the edges, fold the sides up to enclose, and then roll up the ends.
Transfer, seam side down, onto a parchment-paper-lined baking sheet. Brush with the beaten egg. Repeat with remaining ingredients.
Bake until golden brown, about 30 minutes. Let cool for 10 minutes before slicing.
I thought this was pretty good, although it could have used more horseradish for my taste. Next time I may make one (for the small geeks) and then add more horseradish to taste to the rest of the filling to make one for The Big Geek and myself.
The Big Geek dipped his in A-1 (I give up). The little geek ate a few bites and then had salad and leftover mac 'n cheese from lunch. I'm betting the baby geek would have eaten it--we'll find out tomorrow as I've got an entire "strudel" left.
Probably not that healthy, but not awful and very quick/easy.
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