BEST GROUND BEEF STROGANOFF

BEST GROUND BEEF STROGANOFF

A rich, creamy, unbelievably comforting stroganoff made with ground beef for convenience—yet still full of deep, beefy flavor. This version explains why each step helps build flavor and texture.

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🛒 INGREDIENTS (4–6 servings)

Protein & Vegetables

• 1 lb (450 g) ground beef, 80–85% lean (fattier beef = richer flavor)

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 8–10 oz (225–300 g) mushrooms, sliced (cremini/“baby bella” preferred, but white mushrooms work too)

Fats & Aromatics

• 2 tbsp butter

• 2 tbsp olive oil

• ½–1 tsp paprika (sweet or smoked)

For Thickening & Sauce

• 2 tbsp all-purpose flour

• 1 ½ cups beef broth (homemade or high-quality store-bought)

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• ½ tsp black pepper (freshly ground preferred)

• Salt, to taste

Creamy Finish

• 1 cup sour cream (full-fat works best; Greek yogurt can be used as a lighter option)

Noodles

• 8 oz wide egg noodles

• Water + salt for boiling

Garnish

• Fresh parsley, chopped

• Optional: chives, a small pinch of smoked paprika, or fried onions

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🍳 INSTRUCTIONS — EXTENDED & DETAILED

1. Prepare the noodles

1. Bring a large pot of salted water to a boil.

2. Add egg noodles and cook according to package instructions (usually 6–8 minutes).

3. Drain and toss lightly with a little butter or oil to prevent sticking.

👉 Tip: Don’t overcook the noodles. They’ll absorb sauce later.

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2. Brown the ground beef

1. Heat 1 tbsp olive oil over medium-high heat in a large deep skillet or sauté pan.

2. Crumble in the ground beef.

3. Let it sear without stirring for 1–2 minutes—this helps create brown crusty bits (fond) that add flavor.

4. Break the meat up and continue cooking until well browned.

5. Drain any excess grease if the pan is too oily.

Season with:

• A pinch of salt

• A pinch of pepper

Remove beef to a bowl and set aside.

👉 Tip: Browning the meat properly is one of the biggest differences between okay stroganoff and GREAT stroganoff.

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3. Sauté the vegetables

In the same pan:

1. Add 1 tbsp olive oil + 2 tbsp butter.

2. Add chopped onion; cook 3–4 minutes until soft and translucent.

3. Add sliced mushrooms.

4. Cook 6–8 minutes, stirring occasionally, until mushrooms release moisture and begin browning deeply.

5. Add garlic and cook 30 seconds until fragrant.

👉 Tip: Don’t rush the mushrooms. Let them caramelize—they’re key to “umami.”

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4. Build the sauce base

Sprinkle 2 tbsp flour over the mushroom-onion mixture. Stir well for 1 full minute to cook off raw flour taste.

Slowly pour in:

• 1 ½ cups beef broth, while stirring continuously

• 1 tbsp Worcestershire sauce

• 1 tbsp Dijon mustard

• ½–1 tsp paprika

Bring the mixture to a gentle simmer. Let it thicken for 3–5 minutes.

👉 Tip: Add broth slowly to prevent lumps. The sauce will thicken more once sour cream is added.

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5. Add the beef back in

Return the cooked ground beef and any juices in the bowl back into the sauce.
Stir well and let everything simmer together for 3 more minutes.

👉 This melds the flavors and brings the beef into the sauce instead of sitting on top.

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6. Make it creamy (low heat only)

Reduce heat to LOW (this prevents curdling).
Stir in:

• 1 cup sour cream

Mix gently until fully blended and smooth.

Taste and adjust seasoning:

• More salt

• More pepper

• More Worcestershire for depth

• More mustard for brightness

👉 Tip: Never boil sour cream—it can separate.

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7. Combine with noodles or serve over them

You have two options:

Option A — Mix noodles into the sauce

Coat every noodle with creamy beefy goodness.

Option B — Serve sauce over hot buttered noodles

Great if you want pretty presentation.

Top with:

• Fresh parsley

• Optional smoked paprika

• Optional fried onions for crunch

And serve immediately.

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⭐ EXTRA TIPS FOR NEXT-LEVEL FLAVOR

🔸 Use a splash of wine

Add ¼ cup dry white wine or sherry to the mushrooms before adding flour.

🔸 Deepen the beefiness

Add:

• ½ tsp beef bouillon powder OR

• 1 tsp soy sauce

🔸 Make it extra creamy

Stir in:

• 2–4 tbsp cream cheese OR

• ¼ cup heavy cream

🔸 Make it beefier without more meat

Add ½ cup finely chopped mushrooms to the ground beef while browning.

🔸 For a tangier stroganoff

Increase Dijon mustard to 2 tbsp.

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🌾 SUBSTITUTIONS

NO mushrooms?

Use:

• Zucchini slices

• Peas

• More onion

NO sour cream?

Use:

• Greek yogurt (½ cup)

• Cream cheese + a splash of milk

• Heavy cream (¾ cup)

NO egg noodles?

Use:

• Fettuccine

• Rotini

• Mashed potatoes

• Rice

• Spaetzle

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🍽 STORAGE & REHEATING

Refrigerate:

Up to 3–4 days.

Freeze:

Freeze sauce without noodles for best texture.

Reheat:

Low heat, adding a splash of broth or cream.
Avoid boiling—keep it gentle.

OTHERS RECIPES

GROUND BEEF INGREDIENTS

• 1 pound ground beef, lean
• 1 small onion, chopped
• 1/2 teaspoon garlic salt
• 1/4 teaspoon pepper
• 10 3/4 ounces cream of mushroom soup, condensed
• 4 ounces mushroom stems and pieces, drained
• 3/4 cup sour cream, or yogurt

GROUND BEEF INSTRUCTIONS

First of all in medium skillet, brown ground beef and onion; drain excess fat. And then stir in garlic salt, pepper, soup and mushrooms. Next Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil. Serve over rice, noodles or chow mein noodles.Serving 4 persons. Enjoy the BEST GROUND BEEF STROGANOFF recipes !

VIDEO:

 The Best Ground Beef Taco Meat

Here is a perfect, restaurant-quality, flavorful ground beef taco meat recipe — juicy, smoky, and seasoned just right. This is the go-to base for tacos, burritos, nachos, quesadillas, and taco salads.

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🌮 THE BEST GROUND BEEF TACO MEAT

Ingredients

• 1 lb (450 g) ground beef (80/20 is ideal)

• 1 small onion, finely diced (optional but recommended)

• 3 cloves garlic, minced

• 2–3 tbsp tomato paste or ¼ cup tomato sauce

• Seasoning:

  • 1 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp oregano

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp black pepper

  • ½–1 tsp salt (to taste)

  • ¼–½ tsp cayenne (optional for heat)

• ½ cup beef broth or water

• 1 tsp cornstarch (optional but gives glossy, saucy meat)

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Instructions

1. Brown the beef

Heat a skillet on medium-high.
Add the ground beef and cook until no longer pink, breaking it apart. Drain excess grease if needed.

2. Add onion + garlic

Add the diced onion and cook until soft.
Stir in garlic and cook 30 seconds more.

3. Add seasoning

Sprinkle all the spices over the beef. Stir well to coat the meat evenly.

4. Stir in tomato paste + liquid

Add tomato paste (or tomato sauce) and toss to combine.
Pour in the broth or water. Mix.

5. Simmer

Let it simmer 5–8 minutes until thickened and saucy.
If using cornstarch, mix it into the liquid before pouring for the best texture.

6. Taste and adjust

Add more salt, cumin, or chili powder as you like.

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Perfect Taco Meat Tips

⭐ Toast the spices in the pan for 20–30 seconds for deeper flavor.
⭐ Add 1–2 tsp vinegar or lime juice at the end for brightness.
⭐ Want it richer? Add 1–2 tbsp butter at the end.
⭐ Want it spicy? Add diced jalapeños or chipotle peppers in adobo.

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What to Serve With

• Warm corn or flour tortillas

• Shredded lettuce

• Diced tomatoes

• Onions or pico de gallo

• Shredded cheese

• Sour cream

• Salsa or hot sauce

• Pickled jalapeños

OTHER INGREDIENTS

For the pickles:

• 1 cup carrots, julienned
• 1 cup radishes, sliced thin
• 1 cup onions, sliced thin
• 1 cup jalapeños, sliced thin
• 2 cups distilled white vinegar
• 2 cups water
• 3 tablespoons sugar
• 2 tablespoons salt
• 2 tablespoons pepper

For the taco meat:

• 1 pound ground beef
• 1 large tomato, chopped
• 1 medium onion, chopped
• 1-2 jalapenos  chopped
• 1 clove garlic smashed and pasted
• 2 teaspoons chili powder
• 2 teaspoon ground cumin
• 1 teaspoon butter
• 4 ounces beer
• 2 ounces tequila
• Tortillas, shredded cheese and lettuce, sour cream and salsa for serving

Method

This recipe is for some good old fashioned taco meat, the kind that's versatile enough to let you have your choice of toppings. What you should really do is quick-pickle some vegetables — the acid cuts through the rich beef, complements the sour cream and cheese and adds a nice crunch, so let's start with that.

What's the first key to good taco meat? Don't dry it out. By using a little bit of beer and tequila, you not only add some flavor, but you keep it nice and juicy. Second key: don't dry it out. Seriously, super-important not to cook it over too high heat or for too long. Third: season, season, season that meat. It's supposed to be the star and has to stand up to toppings. Enjoy !

VIDEO:

BEST GROUND BEEF AND PEPPERS

Here’s a simple, flavorful, and crowd-pleasing recipe for Best Ground Beef and Peppers — juicy beef, tender peppers, and a savory sauce that works great over rice, pasta, or in wraps.

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🌶️ BEST GROUND BEEF AND PEPPERS

Ingredients

• 1 lb (450 g) ground beef

• 1–2 tbsp oil

• 1 medium onion, diced

• 3 bell peppers (any colors), sliced or diced

• 3 cloves garlic, minced

• 2 tbsp soy sauce

• 1 tbsp Worcestershire sauce

• 1 tbsp tomato paste (or ketchup)

• 1 tsp paprika

• ½ tsp black pepper

• ½–1 tsp chili flakes (optional)

• Salt to taste

• Optional additions: sliced mushrooms, diced tomatoes, corn, or cooked potatoes

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Instructions

1. Brown the beef
   Heat oil in a skillet. Add ground beef and cook until browned. Drain excess fat if needed.

2. Sauté aromatics
   Add onion and garlic. Cook until fragrant, about 2 minutes.

3. Add peppers
   Stir in the sliced bell peppers. Cook 5–7 minutes until tender but still slightly crisp.

4. Season it
   Add soy sauce, Worcestershire, tomato paste, paprika, black pepper, and chili flakes.
   Mix well so everything is coated.

5. Simmer
   Cook another 3–5 minutes to let flavors blend. Taste and adjust salt.

6. Serve
   Great with:

   • Steamed rice

   • Mashed potatoes

   • Noodles

   • Stuffed in tortillas

   • Topped on baked potatoes

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Optional: Make it Saucy

Add ½ cup beef broth + 1 tsp cornstarch slurry for a glossy, rich sauce.

Optional: Make it Sweet & Spicy

Add 1 tbsp honey + 1 tbsp chili sauce.

OTHER INGREDIENTS

• 1 lb. ground beef
• 1 sm. onion, diced
• 1 green pepper, diced
• 1 tsp. Morton's Nature's Seasoning
• 1 (14 1/2 oz.) can whole tomatoes, chopped
• 1/2 tsp. black pepper

GROUND BEEF INSTRUCTIONS
First of all brown ground beef and crumble as it cooks in an iron skillet. And then pour off any fat. Next is to add onions and green pepper. Add seasonings and canned tomatoes. Simmer for 20 minutes with cover over skillet. Delicious over whipped potatoes! Easy, fast meal. Serves 4 persons .enjoy the ground beef !

VIDEO:

best-ground-beef-and-wild-rice

BEST GROUND BEEF AND WILD RICE CASSEROLE

BEST GROUND BEEF AND WILD RICE CASSEROLE

The Ultimate Hearty & Savory Ground Beef & Wild Rice Casserole

This isn't your average ground beef casserole. This is a masterclass in comfort food, featuring perfectly seasoned beef, chewy and nutty wild rice, and a velvety, from-scratch mushroom sauce. The crowning glory is a crunchy, golden-brown panko and Parmesan topping that provides the perfect textural contrast to the creamy base. It's a complete, satisfying meal in one dish.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients

For the Beef & Rice Base:

• 1.5 lbs ground beef (80/20 blend is ideal for flavor and moisture)
• 1 tbsp olive oil or other high-heat oil
• 1 large yellow onion, chopped
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 8 oz (225g) cremini mushrooms, finely chopped
• 3-4 cloves garlic, minced
• 1 cup uncooked wild rice blend (a blend is often quicker and has a better texture than pure wild rice)
• 2 cups beef broth, low-sodium preferred
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Mushroom Sauce:

• 4 tbsp (½ stick) unsalted butter
• ⅓ cup all-purpose flour
• 1 ½ cups whole milk
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
• ½ tsp fresh sage, chopped (or ¼ tsp dried sage)

For the Crunchy Topping:

• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted

Instructions

Prep and Preheat: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar 3-quart) baking dish.

Cook the Rice: In a medium saucepan, combine the uncooked wild rice blend, 2 cups of beef broth, ½ tsp salt, and ½ tsp black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.

Cook the Beef Base: While the rice is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is deeply browned and cooked through. Use a slotted spoon to transfer the beef to a separate bowl, leaving the rendered fat in the skillet.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion, carrots, and celery to the skillet. Cook, stirring occasionally, until softened, about 6-8 minutes. Add the chopped mushrooms and continue to cook until they have released their liquid and started to brown, about 5-7 minutes. Stir in the minced garlic and cook for one more minute until fragrant.

Create the Creamy Sauce: Sprinkle the flour over the vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes to form a roux. Slowly pour in the milk while whisking continuously to create a smooth, lump-free sauce. Bring the sauce to a gentle simmer and cook, stirring frequently, until it has thickened, about 5 minutes. Stir in the Worcestershire sauce, fresh thyme, and sage.

Combine Everything: Remove the skillet from the heat. Add the cooked ground beef and the cooked wild rice to the creamy sauce. Stir gently until everything is well combined and evenly distributed. Taste and adjust seasoning with more salt and pepper if needed.

Assemble the Casserole: Pour the mixture into your prepared baking dish and spread it into an even layer.

Top and Bake: In a small bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter. Mix with your fingers until it resembles coarse crumbs. Sprinkle this mixture evenly over the top of the casserole.

Bake for 25-35 minutes, or until the casserole is bubbly and heated through, and the topping is golden brown and crispy.

Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows it to set up, making it easier to serve.

Why This is the "Best" Ground Beef & Wild Rice Casserole

Superior Texture: This dish is a textural masterpiece. You get the chewy, nutty bite of the wild rice, the creamy richness of the sauce, the savory ground beef, and the final, satisfying crunch of the panko topping in every single spoonful.

Deep, Layered Flavor: By building a flavor base with sautéed vegetables and a from-scratch roux-based sauce, this casserole has a savory complexity that canned soup versions can never replicate. The fresh thyme and sage add an earthy, aromatic depth.

The Perfectly Cooked Rice: Cooking the rice separately in beef broth ensures it's perfectly seasoned and doesn't get mushy or absorb all the sauce from the casserole.

The Irresistible Crunchy Topping: The panko and Parmesan topping is the game-changer. It provides a delicious, savory crunch that contrasts beautifully with the creamy base, preventing the dish from being one-note.

Tips for Success & Variations

Make-Ahead Instructions: This is an excellent make-ahead dish! Assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the baking time.

Add Some Greens: Stir in a few large handfuls of fresh spinach in with the cooked beef and rice. The residual heat will wilt it perfectly.

Add a Little Kick: Add a pinch of red pepper flakes along with the garlic for a gentle warmth.

Use Different Nuts: For the topping, substitute the panko with 1 cup of crushed Ritz crackers or crushed pecans for a different kind of crunch and flavor.

Healthier Version: Use ground turkey or chicken, use low-fat milk, and increase the amount of vegetables in the base.

Enjoy your new favorite, incredibly satisfying and flavorful casserole

BEST GROUND BEEF HOT DISH

BEST GROUND BEEF HOT DISH
A best ground beef recipe to try !

While "best" can be subjective, this recipe for The Ultimate Cheesy Beef & Tater Tot Casserole is a top contender for the title. It takes the nostalgic, comforting soul of a childhood classic and elevates it with a from-scratch approach that creates layers of deep, savory flavor. It's the dish everyone begs you to make again and again.

The Ultimate Cheesy Beef & Tater Tot Casserole

This isn't your average tater tot casserole. We start by building a rich, savory base with perfectly browned beef, earthy mushrooms, and aromatic onions. Then, we envelop it in a velvety, three-cheese sauce made from scratch. Topped with crispy, golden tater tots, it's the perfect balance of textures and the ultimate in cozy, satisfying comfort food.

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 45-55 minutes

Ingredients

For the Savory Beef Base:

• 2 lbs ground beef (80/20 blend is ideal for flavor and moisture)
• 1 tbsp olive oil or vegetable oil
• 1 large yellow onion, chopped
• 8 oz (225g) cremini mushrooms, finely chopped
• 3-4 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Three-Cheese Sauce:

• 4 tbsp (½ stick) unsalted butter
• ⅓ cup all-purpose flour
• 2 cups whole milk
• 1 cup beef broth, low-sodium preferred
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 2 cups (8 oz / 225g) shredded sharp cheddar cheese
• 1 cup (4 oz / 115g) shredded Gruyère or Monterey Jack cheese
• ½ cup (2 oz / 55g) grated Parmesan cheese

For the Topping:

• 1 (28-ounce / 794g) bag frozen tater tots
• 1 tbsp fresh chives or green onions, thinly sliced (for garnish)

Instructions

Prep and Preheat: Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch (or similar 3-quart) baking dish.

Cook the Beef Base: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it is deeply browned and cooked through. Do not drain the fat unless there is an excessive amount—it adds flavor! Add the chopped onion and mushrooms and cook for 5-7 minutes, until the vegetables have softened and the mushrooms have released their liquid. Stir in the minced garlic and cook for one more minute until fragrant. Season with salt and pepper.

Make the Creamy Sauce: In a separate saucepan, melt the 4 tbsp of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Slowly pour in the milk and beef broth, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and cook, stirring frequently, until it has thickened enough to coat the back of a spoon, about 5-8 minutes.

Create the Cheesy Mixture: Remove the saucepan from the heat. Stir in the Worcestershire sauce, Dijon mustard, and all three cheeses (cheddar, Gruyère, and Parmesan). Stir until the cheese is completely melted and the sauce is smooth and velvety.

Combine and Assemble: Pour the cheese sauce into the skillet with the beef base and stir until everything is well combined. Taste and adjust seasoning with more salt and pepper if needed. Pour the mixture into your prepared baking dish and spread it into an even layer.

Top and Bake: Arrange the frozen tater tots in a single, even layer over the top of the beef mixture. You can place them in neat, orderly rows or simply scatter them over the top.

Bake for 35-45 minutes, or until the casserole is bubbly and hot all the way through, and the tater tots are golden brown and crispy. For extra-crispy tots, you can place them under the broiler for the last 1-2 minutes, but watch them carefully!

Rest and Garnish: Let the casserole rest for 5-10 minutes before serving. This allows it to set up slightly, making it easier to serve. Garnish with fresh chives or green onions before serving.

Why This is the "Best" Ground Beef Hot Dish

Unmatched Flavor Depth: By sautéing mushrooms and onions with the beef and creating a roux-based sauce from scratch, this dish has a savory, complex flavor that canned soup versions simply cannot replicate. The combination of sharp cheddar, nutty Gruyère, and salty Parmesan creates a multi-dimensional cheese sauce.

Perfect Textural Harmony: It hits every note: a rich, creamy sauce; tender, savory beef; soft vegetables; and a crunchy, golden-brown potato topping that provides the perfect contrast in every bite.

The Ultimate Comfort Food: It’s nostalgic, heartwarming, and deeply satisfying. It’s the culinary equivalent of a warm hug on a cold day.

A Guaranteed Crowd-Pleaser: This is a dish that appeals to everyone, from picky kids to discerning adults. It’s perfect for a busy weeknight, a potluck, or a casual family gathering.

Tips for Success & Variations

Add a Little Spice: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the cheese sauce for a gentle kick of warmth.

Sneak in Some Veggies: Stir in a cup of frozen corn or peas along with the cheese sauce for extra color and nutrition.

Bacon Makes Everything Better: Add 4-6 slices of cooked, crumbled bacon to the beef base for an extra layer of smoky flavor.

Make-Ahead Instructions: Assemble the entire casserole (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add 10-15 minutes to the covered baking time, then uncover and bake as directed. You may need to add a few extra minutes to get the tots crispy.

Enjoy your new favorite, ultimate comfort food masterpiece

Easy Swedish Meatballs

Easy Swedish Meatballs

These succulent and tasty Swedish Meatballs are drenched in a rich gravy cream sauce, making them ideal when served over noodles or mashed potatoes. This recipe is unlike any you have encountered before!

Swedish Meatballs

I must assert that I genuinely believe these Swedish Meatballs may very well be the finest of all!

These are not a mere imitation from IKEA, (in fact, I have never visited IKEA! 🤯) and I cannot claim to have traveled to Sweden either, yet they are truly remarkable, featuring some exceptional ingredients that we have come to appreciate in America regarding this specific dish.

The meatballs are crafted from a blend of ground beef and pork, enhanced with a hint of allspice and nutmeg. Onions and garlic contribute both flavor and texture, while milk, egg, and breadcrumbs serve as binding agents. Lastly, a sprinkle of Parmesan cheese adds a cozy touch that enhances the overall flavor.

The sauce is a delightful mix of beef broth, Worcestershire sauce, Dijon mustard, and sour cream. My secret ingredient? Chicken Bouillon. It provides an incredible depth of flavor and complements the beef broth perfectly.

How to Prepare It

Refer to the recipe card located below this post for ingredient measurements and complete instructions.

Begin by combining the breadcrumbs, Parmesan cheese, egg, milk, onions, garlic, salt, oregano, allspice, nutmeg, and pepper. Carefully mix in the meat until thoroughly blended.

Shape into meatballs approximately 1+ 1/2 inches in diameter and refrigerate for 15 minutes, (or overnight). Brown the meatballs in batches and set them aside.

In the same skillet, melt butter and whisk in flour. Gradually add the sauce mixture (beef broth, chicken bouillon, Worcestershire sauce, Dijon mustard, and parsley), in small increments, stirring continuously. In a medium bowl, combine the sour cream with some of the sauce, mixing until smooth. Incorporate this mixture into the skillet.

Reintroduce the meatballs and ladle the sauce over them. Partially cover the skillet and let it simmer for 10-15 minutes, or until thoroughly cooked. Serve alongside mashed potatoes or egg noodles!

Incorporating Swedish meatballs into a skillet and drizzling sauce on top.

Utilizing Frozen Meatballs

Frozen meatballs can be a convenient option; however, it is important to remember that the allspice and nutmeg seasonings are essential for achieving the authentic flavor of Swedish meatballs. Consider adding 1/4 teaspoon of each spice to the sauce instead.

Preparation in Advance

Shape the meatballs, cover them, and refrigerate for up to 2 days before serving, then proceed with the recipe as directed.

Alternatively, you can flash freeze the uncooked meatballs on a tray for 1 hour. Afterward, transfer them to a freezer bag and store for up to 3 months. Thaw in the refrigerator overnight, then continue with the recipe as instructed.

Expert Recommendations

The chicken bouillon in the sauce enhances the flavor profile and pairs well with the beef broth. If necessary, beef bouillon can be substituted.

To prevent curdling, use full-fat sour cream.

If desired, heavy cream can be used in place of sour cream.

This recipe can accommodate any mixture of ground beef, pork, and veal.

1 + 1/4 pounds of meat is ideal for a 12-inch, high-walled skillet.

📘 This recipe can be found on page 136 of my second cookbook, Let’s Eat!

Storage

Store in a sealed container and refrigerate for a maximum of 3 days or freeze for as long as 3 months.

Leftovers freeze quite well; allow them to thaw before reheating.

For optimal results, reheat using a makeshift double boiler. Avoid reheating over excessively high heat, as this may cause the sauce to separate.

A plate featuring Swedish Meatballs accompanied by a creamy gravy sauce over mashed potatoes.

Tools For This Recipe

Explore all of my essential kitchen tools here.

• 3-Quart Stainless Steel Sauté Pan– This is the same size as shown in this recipe.
• Small Cookie Scoop– Ideal for forming perfectly uniform meatballs.
• Box Cheese Grater– For grating the Parmesan cheese.
• Better Than Bouillon– This is my go-to for broth in my recipes. It occupies minimal space and allows for easy measurement of customized broth amounts.

Notes

Pro Tips:

The chicken bouillon in the sauce enhances the flavor and contrasts beautifully with the beef broth. If necessary, beef bouillon can be substituted.

To prevent curdling, use full-fat sour cream.

If preferred, heavy cream can be used in place of sour cream.

This recipe can accommodate any mix of ground beef, pork, and veal.

1 + 1/4 lbs. of meat is ideal for fitting into a 12-inch, high-walled skillet.

📘 This recipe can be found on page 136 of my second cookbook, Let’s Eat!

Storage:

Store in a sealed container and refrigerate for a maximum of 3 days or freeze for as long as 3 months.

Leftovers freeze quite well; allow them to thaw before reheating.

For optimal results, reheat using a makeshift double boiler. Avoid reheating over excessively high heat, as this may cause the sauce to separate.

Nutrition information is an estimate, calculated per meatball, and includes the sauce. This recipe yields 33 meatballs.

A nice and best ground beef recipe to try !
Ingredients:

* 1 1/2 pounds lean ground beef
* 1/4 pound Jimmy Dean sausage (or favorite ground sausage)
* 1 egg
* 1/4 cup ketchup
* 2 tablespoons Worcestershire sauce
* 1 tablespoon dry mustard
* 1 tablespoon soy sauce
* 1 clove minced garlic
* 2 teaspoons salt
* 1 teaspoon pepper

Sauce:
* 2 cans Cream of Mushroom soup
* 1 cup sour cream
* 1 teaspoon Worcestershire sauce
* 1 dash Tabasco sauce
* 1/4 cup milk

INSTRUCTIONS
Mix all ingredients together for the meat mixture. DO NOT OVER MIX! Roll into small balls and place on cookie sheet. Bake 45 minutes or until browned. In a medium bowl mix sauce ingredients together. Place meatballs in a skillet or crock pot. Simmer for 45 minutes. May be used as main dish served over rice or noodles or as an appetizer served with toothpicks. The best ground beef recipe is ready to serve.....enjoy it !
baked-ziti-recipe-with-best-ground-beef.

GREEK STYLE HAMBURGER RECIPE

GREEK STYLE HAMBURGER RECIPE

As you may be aware, my mother has significantly shaped my dietary preferences and tastes, much like most mothers do, correct? She is quite devoted to Greek cuisine, and we predominantly consumed Greek dishes at home. 

Occasionally, she would prepare what she referred to as 'American' food. On one such occasion, she made 'hamburgers.' For Greeks, a piece of ground beef grilled without any additional ingredients is often deemed tasteless. 

'The beef must have herbs and spices incorporated; otherwise, what is the purpose?' she would assert (and continues to do so). My mother could never grasp the concept of a hamburger: cooking a plain piece of meat and then slathering it with ketchup, mustard, and various other condiments. Why not simply incorporate flavors into the meat before cooking it?

 To summarize, my mother would prepare hamburgers, but in reality, they were Greek patties that she would place in a hamburger bun, accompanied by a bottle of ketchup and mustard on the table.

Years later, I have come to value a delicious, juicy American burger, but I also recognized that those Greek patties did not require any condiments, nor did they need to be masqueraded as hamburgers; all they needed was a squeeze of lemon, as they were inherently flavorful.

Greek Burgers and Health

These Greek burgers are known as biftekia; they can be grilled or pan-fried. The meat is combined with a variety of herbs, primarily, and includes a small amount of egg and breadcrumbs, resulting in a very flavorful piece of meat.

The oregano and other herbs added are all excellent sources of antioxidants, providing a nutritional boost to your patty. They also help lower the levels of heterocyclic amines (HCAs), compounds that form when meat is cooked at high temperatures and have been linked to certain types of cancer. By utilizing dry herbs such as oregano and mint on the meat, you can diminish the levels of these harmful compounds.

This recipe is quite simple, and I utilized my cast iron grill pan. The results were both delicious and juicy, and we complemented them with a straightforward tomato salad. Other traditional pairings consist of boiled horta (greens) and tzatziki (a Greek garlic yogurt dip) or any variety of greens or salads. Ensure that you allow the meat to rest for a minimum of one hour to allow all the flavors to blend.

Greek Style Hamburger Ingredients:
INGREDIENTS

• 1 pound of lean ground beef
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped greek olives
• 1 small red onion chopped
• 3/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 package of hamburger rolls or pita bread

Hamburger Sauce Ingredients:

• 1 (16 ounce) container low-fat plain yogurt
• 1 tablespoon chopped fresh mint leaves (more or less to suit your taste)
• 1 tablespoon chopped fresh parsley (more or less to suit your taste)
• 1 clove of garlic minced (add more or less to suit your taste)
• 1 tablespoon of olive oil
• 2 teaspoons of lemon juice
• 1/2 cup peeled, seeded and finely diced cucumber

Sauce Directions:

Prepare the sauce for your burgers first and put in the fridge until your burgers are done.

1. In a mixing bowl, combine your olive oil and lemon juice.
2. Now add in your yogurt making sure that you mix it well with the olive oil.
3. Add your garlic, cucumbers, parsley and mint leaves and stir well.

Burger Directions:

1. In a spacious skillet, warm 1 tablespoon of olive oil over medium-low heat. Incorporate the diced red onions and sauté until they become tender, which should take approximately 5 minutes. Transfer the onions to a large mixing bowl and let them cool down.

2. In the same mixing bowl, introduce your finest ground beef, feta cheese, olives, oregano, salt, and pepper, and mix thoroughly.

3. Shape the hamburger patties to your preferred thickness.

4. Cook your burgers in the same skillet used for the onions, or grill them to your desired level of doneness.

5. Apply the prepared sauce onto the rolls or within a pita.

The finest ground beef recipe is now complete...enjoy!

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