1 small package of freshly sliced portobello mushrooms or by them whole and slice yourself
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups beef stock
INSTRUCTIONS
1. In a large bowl combine the ground beef, egg, garlic, onion, steak seasoning, Worcestershire sauce and salt and pepper. Mix well with your hands. From the mixture, make steak shaped patties that are about 2 inches thick.
2 Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the ground beef patties and cook about 4 minutes per side until the outside of the steaks are nicely browned and the juices run clear. Remove the steaks and cover with foil to keep them warm.
3 Add the rest of the olive oil along with the butter to the same pan. Add your mushrooms and then cook over medium heat until they are tender. Approximately 5 minutes. Season the mushrooms with salt and pepper to taste.
4. Add the flour to the mushrooms, mix and cook for about 2 minutes. Slowly add in your beef stock. Stir and cook until your sauce has thickened.
5. Pour gravy over steaks and the best ground beef recipe is ready to serve.
easy-italian-style-meatloaf-recipe.
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.
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 !
1 tsp cornstarch (optional but gives glossy, saucy meat)
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.
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.
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 !
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.
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 !
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)
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
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 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
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:
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.
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