Going to Ground

A few weeks ago we talked about a favorite use of ground
beef—sloppy Joes. Ground beef is a versatile food staple that can turn into a
different dinner every night of the week. It is extremely popular throughout
the world. From burgers to tacos to meatloaf; ground beef is a part of many
cuisines.

In the US ground beef is carefully regulated. It cannot
contain water, binders or fillers. It cannot be more than 30% fat. It may
include seasonings and spices. Ground beef is usually made from chuck meat. It
is a tougher cut and should not be overcooked.

Classic Meat Sauce

2 lbs ground beef

Canola oil for frying

2 medium onions, finely chopped

2 cloves garlic, crushed

1/2 cup red wine (optional)

1 can crushed tomatoes

2 cups chicken stock or broth

1 oz finely chopped fresh basil leaves or 2 frozen basil
cubes

1 4 oz can tomato
paste

1 tablespoon brown sugar

1 teaspoon Italian seasoning

1-2 teaspoon kosher salt

Freshly ground black pepper

Spaghetti for serving

Heat 2-3 tablespoons oil in a large sauté pan over medium
heat. Fry the ground beef in a little oil, stirring continuously to break up
the meat. Continue sautéing until golden brown.

Add onions and garlic and continue to cook on medium to
high heat. If you’re using wine, add it now and leave it to simmer for a few
minutes.

Add the can of tomatoes, stock and basil, reduce the heat
and simmer, covered, on low for about 10 minutes. Add the rest of the
ingredients and simmer for another 10 minutes, stirring every now and
then.

Pile spaghetti on 6 plates and top with a generous
serving of sauce.

Shepherd’s Pie

This ground beef dish is the perfect “one pot
dinner”—even if it does require more than one pot!

6 medium potatoes, peeled and cut into 1-inch chunks

2 tablespoons canola oil, divided

2 medium carrots, diced

1 large onion, diced

1 large red pepper, diced

2 tablespoons (1/4 stick) margarine

1 teaspoon salt

2 tablespoons mayonnaise

2 tablespoons chopped scallions

1 packages (8-ounce) medium-size mushrooms, thickly
sliced

1 1/4 cups chicken broth

1 tablespoon flour

1 1/2 pounds ground beef

1/4 teaspoon coarsely ground black pepper

1/4 teaspoon dried thyme leaves

2 tablespoons ketchup

1 tablespoon soy sauce

In 3-quart saucepan over high heat, heat potatoes in
water to boiling. Reduce heat to low; cover and simmer 15 minutes or until
potatoes are fork-tender.

Meanwhile, in large skillet, heat 1 tablespoon oil over
medium-high heat. Add carrots; cook 5 minutes. Add onion and red pepper and
sauté until vegetables are golden, about 15 minutes longer. Remove vegetables
from pan and place in a medium bowl.

When potatoes are done, drain. With potato masher, mash
potatoes in saucepan with margarine and 1/2 teaspoon salt. Gradually add
mayonnaise; mash until mixture is smooth. Stir in scallions; set aside.

In same skillet, in remaining 1 tablespoon vegetable oil,
cook mushrooms until well browned and liquid evaporates, 5 to 10 minutes; add
to bowl with vegetables.

In 2-cup glass measuring cup, mix chicken broth and flour
until blended; set aside.

Preheat oven to 400 degrees F.

In same skillet, over high heat, cook ground chicken,
pepper, thyme, and 1/2 teaspoon salt until beef is lightly browned and any
liquid evaporates, 7 to 10 minutes. Stir in ketchup, soy sauce, cooked
vegetables, and chicken-broth mixture. Cook, stirring occasionally, until
liquid thickens, about 3 to 5 minutes.

Spoon chicken mixture into shallow 2-quart ceramic or
glass casserole; top with mashed potatoes. You can just spoon it on or if you
prefer, you can use a piping bag with a large decorating tip to make it more
attractive.

Place sheet of foil underneath casserole; crimp edges to
catch any drips during baking. Bake 20 to 25 minutes until mashed-potato
topping is lightly browned. Serve immediately.

Beef Taco Salad

These deconstructed tacos make for a hearty lunch or
light dinner

For the Meat:

3/4 pound ground beef

2 cloves garlic, minced

1 tablespoon chili powder

1/3 cup water

For the salad:

4 medium tomatoes, diced

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 hearts romaine lettuce, chopped or 1 bag of checked
lettuce

4 flour tortillas or wraps baked in tortilla bakers or 2
ounces baked tortilla chips (about 32 chips)

To prepare the meat, heat a large skillet over a
medium-high heat. Add the beef and cook until no longer pink, stirring
occasionally and breaking the meat up with the spoon. Add the garlic and cook
for 2 minutes more. Add the chili powder, and water and stir until well combined
and some but not all of the liquid has been absorbed. Remove from the heat and
allow the mixture to cool slightly.

Combine tomatoes (with their juices), oil, lemon juice,
salt and pepper.

Divide lettuce among 4 plates or into the tortilla bowls.
Top lettuce with 1 cup of the beef mixture; drizzle with the tomato mixture and
a handful of tortilla chips. Serve immediately.

The Culinary Connoisseur

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