Looking for some healthy and easy ground beef recipes that do not require a lot of time to make? Below are 3 delicious ground beef recipes that are filling and real crowd pleasers.

Just because you are cooking with ground beef, does not mean it has to be unhealthy. Most of the ground beef you find in supermarkets today is loaded with fat, cholesterol and hormones, but more and more supermarkets are starting to provide healthy organic meats to consumers, so hopefully you should be able to find healthy ground beef in your area.

To make the following recipes even healthier try and use all organic and low sodium ingredients.

If you happen to live near a Trader Joe’s, by all means shop there. The prices are fantastic and they carry a variety of healthy organic meats and other fine products.

THE RECIPES:

EASY SALISBURY STEAK RECIPE

Here is a little tip to keep in mind as you are making this delicious ground beef recipe. There is a chance that your ground beef steaks can fall apart while cooking. To prevent this from happening, form your steak patties and put them in the refrigerator for 30 minutes or so before you start cooking. This will help hold your steaks stay together.

Ingredients:

1 1/2 pounds lean ground beef

1 egg

1 tablespoon Worcestershire sauce

1 small onion finely chopped

1 garlic clove chopped

1 tablespoon montreal steak seasoning

Salt and Pepper to taste

3 tablespoons of extra virgin olive oil

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

Directions:

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 serve.

EASY ITALIAN STYLE MEATLOAF RECIPE

I grew up in an Italian Family and I cannot think of a better way to cook meatloaf. Enjoy this delicious ground beef recipe using fresh italian herbs and garlic.

Ingredients:

1 1/2 pounds lean ground beef

2 eggs

1 7 ounce jar roasted red peppers chopped

1 onion chopped

2 cloves of garlic chopped

1 cup of bread crumbs

1 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

1 tablespoon balsamic vinegar

1 tablespoon Worcestershire sauce

1/2 cup grated Parmesan Cheese

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

2 cups of prepared tomato sauce

2 tablespoons extra-virgin olive oil

Directions:

1. Preheat your oven to 350 degrees F.

2. Heat a medium sized saute pan over medium heat and add 1 tablespoon of olive oil. Add your onion and garlic and saute until soft. Remove and set it aside on a plate to cool.

3. Grab yourself a large mixing bowl.

4. Add the cooled onions and garlic along with the the rest of your ingredients, except the tomato sauce, and combine. Mix together well with your hands and form into a loaf and add it to an oiled oven safe tray. Top the loaf with 1 cup of the prepared tomato sauce. Make certain that you spread the tomato sauce evenly over the top of the loaf.

5. Bake for about 1 hour or when the internal temperature of the meatloaf reaches 160 degrees F. Remove from the oven and let it sit for about 5 minutes. Slice it up and serve.

Heat the remaining tomato sauce if desired and use for dipping.

GREEK STYLE HAMBURGER RECIPE

For our last recipe why not make some delicious burgers? The preferred method for cooking these burgers is on the grill, but they will still be quite tasty if fried on the stovetop.

Greek Style Hamburger 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 large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the chopped red onions and cook until tender, about 5 minutes. Put the onions aside into a large mixing bowl and allow them to cool.

2 To the same mixing bowl, add your ground beef, feta cheese, olives, oregano, salt and pepper and combine well.

3. Form hamburger patties to desired thickness.

4. Fry your burgers in the same skillet as the onions, or cook on the grill to desired doneness.

5. Spread the prepared sauce on the rolls or inside a pita.

6. Add burgers and enjoy!

There you have it. Three healthy and easy ground beef recipes that any home cook can prepare. I really hope you enjoy these recipes. Remember to use all organic ingredients if at all possible. Happy Cooking!

Ralph Serpe is a passionate home cook and webmaster for http://www.chefability.com. Click here for more easy ground beef recipes.

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This Question is for the real “Italian Cooks” out there:Is Lasagna without noodles a real Italian Recipe?

I disagreed with Buca di Beppo about this. There Lasagna was nothing but baked ricotta cheese with sauce on it. It was not good at all. I don’t recommend eating there.
The Chef personally came to my table and told me that real Italians cook Lasagna “Without” noodles. I want to know if this is true. And yes I’m positive it was Lasagna that I ordered.

Answer
Garfield the cat told me, he wants it with noddles so
Lasagna is made with noodles,sauce, meat, ricotta cheese, and Mozzarella cheese on top.
If it doesn’t have noodles it’s not lasagna Garfield said.

Brisket is basically the chest of the cow, and as such includes the ribs. So not the easy to sort out steaks, but a joint with loads of flavour that responds to the right sort of cooking. At one time any beef would only be eaten by the rich , which is why in English the word beef comes from the Norman French ‘Beouf’ . the Normans ate the meat. The Saxons looked after the animals – so it is their word Cow that is used for the animal. Cattle comes from Latin and meant movable property – as in chattels.

In those times of course cattle were only killed at certain times of year – the autumn to save providing for winter fodder. This meant that meat had to be preserved – usually by salting it. It also meant that it wasn’t always as fresh as it might be – hence the use of spices in medieval times to cover any bad tastes.

Brisket is an economic joint that works best in recipes that specify long slow cooking – 5 or 6 hours as opposed to minute steak. I find a slow cooker is great if you have one. It is usually purchased ready boned and rolled. Because the animal uses its chest muscles all the time the muscle is firm and would be tough unless cooked slowly.

Oh So Tender

I cook this in a slow cooker, but a roasting bag in a slow oven will work just as well. If using a slow cooker have it on full power for an hour and then place the meat inside and turn it down.

3 lbs, just under 1 ½ kilos, beef brisket
1 packet dry onion soup mix
I crushed clove of garlic
Sprinkling of freshly ground black pepper
1 oz, 30 g all-purpose flour

Preheat oven to 275 degrees F ,135 degrees C, Gas 1

Place the flour inside the roasting bag and shake to cover inside surface. Place meat in bag and add other ingredients. Seal bag and then pierce in a couple of places. Place in roasting tray and cook for 6- 8 hours. This means you can leave it in the morning and take it out at the end of your working day – unless you work long hours in which case this is a weekend dish. It will give you 6-8 servings or 4 hot and then some cold for sandwiches and a picnic.

Variations

You might like to pop into the bag a couple of tablespoons of red wine or a dollop of Worcestershire sauce.

Irish Marinade

The Irish really know how to use their country’s ingredients. This marinade from Dublin uses that Irish classic – Guinness. This needs to be prepared the night before cooking meat.

4 oz, 120 mls Guinness
2 garlic cloves
3 green onions, scallions, chopped
1 oz, 30 grams soy sauce
1 teaspoon Worcestershire sauce
½ teaspoon English mustard powder
A good pinch of dried tarragon and one of parsley. If using fresh chopped herbs use a teaspoonful of each.
Salt and pepper

Combine everything in a medium saucepan and allow to stand for at least 15 minutes,
maybe while you are enjoying the rest of the Guinness. Now heat to reduce liquid by about 1/3.

Allow to cool and then place with joint in roasting bag. Seal and turn several times to coat the joint. Leave in fridge fro at least 4 hours, possibly overnight, but turn the bag over when you can so that the flavors penetrate evenly. When ready to cook piece bag in a couple of places, place in roasting tin and cook in slow oven as for ‘Oh So Tender’ above.

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Whats a yummy french toast recipe that uses milk?

My dad asked for french toast the other day. I have 9 slices of bread, and i need a french toast recipe that uses milk, because i dont have cream, half and half, etc.

and please list a link if you can

Thanks!

Answer
1/2 tablespoon butter
1.5 c brown sugar
2 1/3 cups milk
2 teasspoons cinnamon
8 slices of bread (give the extra to the birds)
8 eggs, sl beaten

1. In microwave, melt butter, cinnamon, and sugar.
2. Pour into bottom of 9 x 13 pan.
3. Take bread and double stack, placing four slices on the the bottom and four on the top; flip over so now most of the melted mixture is on the top slice.
4. Mix milk with eggs, pour over the bread.
5. Set overnight in refrigerator.
6. In AM, bake at 350 for 45 minutes.

I never realized growing up in Chicago was such a privilege until I began surfing the net and found out that a good portion of the rest of the country had been deprived of tasting a Chicago-Style Italian Beef Sandwich. I assumed every State and every city in America had a favorite beef stand lurking somewhere in their neighborhoods.

There is a tremendous amount of people out there who never experienced the wonderful taste of thin sliced beef packed on top of a fresh piece of Gonnella bread soaked with gravy and topped with sweet peppers or hot giardiniera.

Outside of a handful of displaced Chicagoans who moved out of the city to open a Chicago-Style Italian Beef joint, there really isn’t anywhere for anybody to truly enjoy a beef sandwich except in Chicago. One time I even had to ship Serrelli Street beef to Arizona when I found out my Aunt and Uncle haven’t eaten a beef sandwich in five years. Nobody should go that long without eating a beef sandwich.

Luckily, a few of our favorite Chicago-Style Italian Beef purveyors are franchising throughout the country. “Portillo’s” has opened 2 locations in Southern California and “Al’s Beef “already has 20 stores throughout the Chicago area and hopes to have 100 to 150 stores within the next five years. Eventually everybody throughout the country will be able to enjoy this sandwich that I’ve taken for granted for so many years.

Now let’s discuss Chicago. Like the pizza war between Chicago and New York, Chicago is suffering a long embattled a civil war regarding who has the best Chicago-Style Italian Beef and who originated the sandwich.

Scala Packing Company maintains that it’s founder Pasquale Scala created the sandwich back around 1925. Though the packing company was established in 1925 it is still debatable as to when the beef sandwich was created. While it’s true Scala supplies the beef to around 90% of the beef stands and restaurants in and around Chicago, Al’s #1 Beef, which began on Taylor Street in 1938, claims their family originated the sandwich.

As far as the best Chicago-Style Italian Beef sandwich is concerned I guess that’s up to where you were raised. I was born on the Southside of the city and grew up with Al’s. People that were raised in the North or Northwest area of the city seem to prefer Carm’s or Johnnie’s, Portillo’s is always a favorite anywhere.

So now that I’ve made you nice and hungry for our famous Chicago-Style Italian Beef sandwich let me give you my version that I cook at home for my family. It’s tasty and delicious and I hope you will enjoy it as much as we do.

Chicago-Style Italian Beef Sandwich

INGREDIENTS

5 pound rump roast

6 cloves of garlic chopped fine

1 tsp dried oregano

1 tsp of dried basil

1 tsp of dried thyme

1 onion sliced

1/4 cup of vegetable oil

2 cups of beef broth

1/2 cup of red wine

1/2 cup of water

1 tsp fresh ground black pepper

1 tsp salt

3 red and green bell peppers, sliced

Italian Rolls or Gonnella Bread if your in Chicago

PREPARATION

Mix garlic, oregano, basil, thyme, salt and pepper.

Rub mixture into beef.

Massage it thoroughly. Like you’re on a date.

Place the beef in a large plastic bag and add 1 cup of broth, wine and onion.

Let marinate in the refrigerator for about 4 hours or overnight.

Heat oven to 350 degrees

Place roast in a roasting pan and pour the marinade over the roast.

Add the remaining broth and water.

Roast with no lid for about 2 to 2 1/2 hours turning once within that time.

You want the roast around medium. It will cook the rest of the way in the juice.

Remove roast and let stand till cool.

Reserve juice.

Slice beef thin on a meat slicer.

If you don’t have a slicer, get one. You’ll use it for a lot more things than roast beef.

Place beef in juice.

Cut peppers into slices and sauté in oil until done.

Slice your rolls and pile on that juicy beef.

Add sweet peppers or hot giardiniera and eat.

Don’t forget those napkins.

In the summer, try this recipe on a grill. Oh my goodness!

Mangia Italiano

 

Phil has been cooking and creating Italian dishes ever since the age of ten. His passion and love for Italian food is never ending. Visit him at http://www.great-chicago-italian-recipes.com

That’s the end of this article, I hope you found it interesting.

What’s a great, inexpensive (but kind of unique, meaning not spaghetti and marinara) Italian recipe?

I want to make something really great for my boyfriend, but I don’t have a ton of money to buy a lot of weird stuff.

Answer
Pasta Carbonara

It’s an Italian dish that, in the “old days,” was made by peasants. Feel free to use the pasta of your choice.

It’s very fatty in it’s original form, but Cooking Light has a relatively healthy version.

Spaghetti Carbonara

Chopped ham replaces the bacon in this version of the classic Italian dish.

8 ounces uncooked spaghetti
1 cup chopped cooked ham
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano or Parmesan cheese
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
2 large eggs, lightly beaten
1 garlic clove, minced
1/4 teaspoon coarsely ground black pepper

Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl, reserving 1/2 cup liquid.

Heat a large nonstick skillet over medium heat. Add the ham, and cook for 2 minutes or until thoroughly heated. Add pasta, and stir well. Combine cheese and the next 4 ingredients (cheese through garlic), stirring with a whisk. Add the reserved pasta liquid to egg mixture, stirring with a whisk. Pour egg mixture over pasta mixture; stir well. Cook over low heat 5 minutes or until sauce thickens, stirring constantly (do not boil). Sprinkle with pepper.

Yield: 4 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 352(25% from fat); FAT 9.6g (sat 4.6g,mono 2.2g,poly 0.9g); PROTEIN 21g; CHOLESTEROL 139mg; CALCIUM 179mg; SODIUM 748mg; FIBER 1.4g; IRON 1.7mg; CARBOHYDRATE 45g

Cooking Light, DECEMBER 2001