Tag Archives: Beef

Beast Burger

It’s a beast because it performs consistently well and WOWs.

Now, sure… you can buy the pre-made patties, throw them on the grill this weekend and call it a day.  I’m not beyond convenience.

But for an extra 2-5 minutes (no really, that’s it!) you can take burgers to a melt-in-your-mouth level.  Not to mention it’s almost always cheaper to buy ground beef as ground beef than a pre-made patty.  (Regardless if you’re buying it from the farmer or the store!)

Here’s my story: my children have been resistant to trying burgers (again).  We deal with some legitimate texture aversion so I haven’t pushed it.  The last time I asked my kids to try it, I got a “thank-you” bite out of it, but that was it.  You should know it was plain ole hamburger.  I didn’t make those burgers.

I made these burgers – with these few minor extra steps as detailed below – my texture-averted kid actually asked for a SECOND.  It’s a huge deal for her, because I know she’s not a big fan of the ground meat texture.  This tells me the flavor was ON POINT.

You see my thoughts?

Without further ado, here’s how you do it:

INGREDIENTS:

  • 1 pound of ground beef
  • 1tbl Worcestershire sauce
  • 1tbl dried minced onion
  • 1/2 salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder

Beast Burgers - Foodies Gone Real

Dump all ingredients in bowl and mix well.  Y’all, hands work best.

Beast Burgers - Foodies Gone Real

Work into patties.  Personally, I usually make 1 pound into about five burgers. You could easily make it into quarter-pounders if you preferred. Also… note how easy this would be to double or triple to suite the size and needs of your family or feast!

Note that the burgers do not have to be perfect. This is not about perfect looking burgers. This is about perfect tasting burgers.

Beast Burgers - Foodies Gone Real

Grill to your preferred doneness.

Enjoy that beast burger.

Beast Burgers - Foodies Gone Real

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A Sloppy Joe.

I’m not going to go into alot of background on this dish.  I think it’s self-explanatory:

a) We need cheap meals

b) We need healthy meals

c) We need food of which I can cook a bunch, and then husband, who has an insanely high caloric need, can reheat at will

Meat the Sloppy Joe meat.

We eat it lots of ways, in a house with a mouse, in a box with a fox…. no just kidding.  We eat it on bread, without bread, on potatoes, on french fries.  It’s wonderful.

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So! Let’s make it, shall we?

TOOLS:

  • I like a heavy-bottomed dutch oven. You could do a large capacity/deep skillet.
  • Spoon
  • Knife
  • Cutting board

INGREDIENTS:

  • 1lb grass-fed ground beef
  • 1 onion
  • 1 green bell pepper
  • 1/2 fresh tomato
  • 1tbl garlic
  • 1tbl paprika
  • 1tbl chili powder
  • 3tbl sucanat, maple syrup, honey or whatever sweetener of choice
  • 1 7oz jar of tomato paste + 1 jar of water (*or, you can do 2c of unflavored tomato sauce/puree)
  • Salt and Pepper

DIRECTIONS:

Start browning that beef.  And there’s a reason we’re doing it first!

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(ooops! When I was photographing I accidentally did the veggies first. You should do the meat first so you have the leftover fat to saute!)

While beef is browning, chop up your veggies.  I recommend cutting them up as fine as possible.  If you have a food processor, this would be an excellent job for it.

Once ground beef is cooked mostly through (a little pink is okay because you’re going to cook it again) – with a slootted spoon, scoop out your beef.  LEAVE THE GREASE.  Please don’t touch that nutritious grass-fed goodness that gives flavor and healthy fats.

Throw in the chopped onion and green pepper. Cook until onions start to become translucent and peppers are soft and start losing their color.

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Now add the ground beef, tomatoes, spiced and stir it up.

Next add your tomato paste/sauce (whichever you’re going with. I usually just use whichever I already have).

Now.  You let this simmer on a very low boil for 30 minutes.  You can do it for less if you’re in a hurry, and it will still taste good.  But it tastes GREAT if you let it stew for awhile.  The tomatoes will pretty much dissolve.  Just a few remnant tomato skins, but otherwise totally stewed together.

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Now that it’s all done cooking… slop that joe on something good.  Or just put it in a bowl and eat it.  Yes, we’re not beyond that in this house.  It’s really so good… it doesn’t need anything else but a spoon.

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Featured here over a sweet potato. :)

Enjoy!

A Hard-To-Screw-Up Beef Stroganoff

Recently, I posted on facebook that I would like to eat guacamole every day of the rest of my life.

This Beef Stroganoff is a close second … and this is coming from a girl who’s not in love with mushrooms.

Beef Stroganoff - Foodies Gone Real

This is a really easy recipe, and hard to screw up.  You can add a little more or a little less of any one of these ingredients, and so long as everything is cooked through, it’s a guaranteed YUM.

INGREDIENTS:

1 lb. grass-fed stew meat

oil of choice (I recommend grass-fed tallow, pastured lard, grass-fed butter, or coconut oil)

2 carrots, diced

1 onion, diced

3/4 cup red wine

1 cup beef broth

1 container of real-food condensed mushroom soup (I recommend this brand)

2 tbl of sour cream

Dash of dried parsley

DIRECTIONS:

Brown the beef in a tablespoon of fat.  Lightly salt and pepper the beef, but don’t go crazy, especially if you’re using salted butter, salted beef broth (and then later the mushroom soup).

Beef Stroganoff - Foodies Gone Real

You want the beef golden, but you don’t want the edges burnt.  Think, mostly cooked through. Spoon out the beef, and leave all that fat in the pan.  Afterall, some of that came from your grass-fed beef, and that fat is good for you! (Read more about that here)

Beef Stroganoff - Foodies Gone Real

Fry your carrots and onion, adding more fat if needed.  You don’t want them sticking.

Beef Stroganoff - Foodies Gone Real

How to know you’re read for the next step? You can smell the onions cooking from your dining room table.

Next step is deglazing: you do this by pouring in the wine, all at once, and scrape up all the brown bits at the bottom of the pain.  Let this cook for about 3 minutes.  Pour in the beef broth, and scrape some more.

Bring this to a boil, then add the cooked stew meat.

Beef Stroganoff - Foodies Gone Real

Let this simmer, uncovered, for about 20 minutes.

You’ll want to make sure the carrots and onions are cooked through, so do a taste test now. :)

Assuming all is cooked through, turn off the heat add the container of condensed mushroom soup and stir until mixed.  Right before serving, mix in the 2 tablespoons of sour cream.

Beef Stroganoff - Foodies Gone Real

I often serve this over a baked potato; but you could also do gluten-free/GMO free pasta, sprouted pasta, cauliflower “rice”.  (I often do without the starchy option. It’s like a really thick stew, or a thin casserole without the carbs.)  I top each serving with a dash of parsley. (So, this has less to do with taste, and more to do with plating a dish.  But that’s my neurosis creepin’ out.)

Beef Stroganoff - Foodies Gone Real

Dear husband ate it all.  I scraped all the leftover soupy mix out of the bowl and ate it.  I’m not kidding.

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