Ground Beef Recipes/Suggestions

[CharlieD]

My standard go to seasoning is salt, paprika and cayenne pepper.


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[medtran49]

Ohhh, I forgot this one Recipe Request: The Stewart's Scramburger!!!!! | Roadfood.com Discussion Board . It's kind of like a sloppy joe but not as tomatoey.

[Zhizara]

I like to use my taco meat mixture for things other than just tacos and burritos, like:

Taco rice
Taco Mac & Cheese
Nachos
Chili

[RPCookin]

Originally Posted by medtran49

Ohhh, I forgot this one Recipe Request: The Stewart's Scramburger!!!!! | Roadfood.com Discussion Board . It's kind of like a sloppy joe but not as tomatoey.

Except for the garlic, sugar, and relish, that's pretty much what I grew thinking of as BBQ beef or sloppy joes.

I still make a slight variation of my Mom's version. She used ground beef, chopped onion, vinegar, ketchup, a dash of yellow mustard. It was one of my favorite meals growing up.

I usually add to hers whatever store bought BBQ sauce I have on hand in about equal ratio to the ketchup, then simmer long enough to reduce some of the liquid so it's not overly sloppy. If the BBQ sauce I have isn't spicy hot, I will also add pepper flakes or hot sauce to add zip to it. The other day I had some Famous Dave's Devil Spit, so that added some heat, and some KC Masterpiece added with the Spit (the Spit alone is a bit too much heat). I also had some chopped green bell pepper so I tossed that in with the onion. Some chopped celery works with it too. As long as you don't add anything too weird, it all works out pretty well. I add extra veggie stuff so I can fool myself into believing that it's healthier than Mom's version was.

I don't have any quantities because I've never measured anything - just 3 squirts of this and a blop of that. I never use any tomatoes or tomato sauce, although the tomatoes might work if well drained. Otherwise I'd simmer longer to cook off the excess water.

[taxlady]

Originally Posted by GotGarlic

I've seen variations of moussaka with zucchini instead of eggplant (I'm not a fan of eggplant). And I love dolmades They're often served with tzatziki or a lemon sauce, like ladolemono.

I'm not a fan of eggplant either. Stirling dislikes it and dislikes mushrooms, but can tolerate some on occasion. When I make moussaka, I chop up the eggplant after I fry it. That way I never get big chunk of eggplant in my mouth at once. Works great for us.

[puffin3]

Originally Posted by larry_stewart

When i was a kid, I remember eating a Jamaican Meat pie. Kind of half circle shaped, orangish flaky dough filled with a very spicy ground meat.

Anyone know what Im talking about, and if so, anyone have a suggested recipe ?

Google 'Forfar Bridies'. I make them often.
The chances of these delicious 'bridies' originating from the Scottish coal mines and the basic recipe getting to Jamaica are pretty much 100%. I use ground chuck, sweet onions and some Keen's mustard powder and puff pastry.
For a 'potluck' I make a few dozen bite size ones. Adding some Jamaican flavors would be easy to do.

[taxlady]

According to Wikipedia, Jamaican patties are based on Cornish pasties, with Indian spices thrown in. But, I think the Forfar bridies sounds at least as plausible, since I have never seen potato in Jamaican patties and apparently Forfar bridies don't have potatoes either. There seems to be a bit of samosa influence too.

[Kaneohegirlinaz]

[photo courtesy of Bon Appetit]

Soboro Beef Recipe - Bon Appétit

This is as good as the korean beef bowl!

[Kaneohegirlinaz]

I was reading this blog post and thought of this thread.
Mexican Cornbread – What's for Dinner Moms?
I "pinned" this and I'm def making this recipe with some ground beef or HEH!
what about trying a veg version with this
Article | Trader Joe's
Soy Chorizo instead of the soy ground beef?

[lynnkath]

My mom makes a delicious hamburger macaroni soup!

[Capt Lightning]

Originally Posted by puffin3

Google 'Forfar Bridies'. I make them often.
The chances of these delicious 'bridies' originating from the Scottish coal mines and the basic recipe getting to Jamaica are pretty much 100%. I use ground chuck, sweet onions and some Keen's mustard powder and puff pastry.
For a 'potluck' I make a few dozen bite size ones. Adding some Jamaican flavors would be easy to do.

Ah yes... I love a good Forfar Bridie although I've never made one myself.
When I travel south, I usually stop in Forfar where there is a butcher who makes most excellent ones. Your recipe sounds pretty good, though there are quite a number of variations eg. minced lamb instead of beef.