Hello readers! Today I am going to share with you another go to recipe. I may use this 5 times a week. This is a subassembly of other recipes. If you are a full time worker, it can shave off 30 minutes of cooking time during the work week. This makes meal preparation quicker, with home made goodness.
- 5 lbs ground hamburger meat, you can use 90/10 or 85/15 doesn’t matter
- 1/2 a cluster of celery diced
- 1/2 lb of carrots diced
- 1 large onion diced
- 1 large bell pepper (any color) diced
- Salt and pepper to taste (I usually skip this step and add this in the next dish to control salt content
Place all ingredients in a large 8 Qt pot. You can make this in a smaller pot, but I find the taller sides keep the food in the pot while mixing and chopping the hamburger meat. Brown hamburger meat until no pink remains. The rest of the ingredients will cook with the hamburger meat. Drain fat from beef mix. I use a metal colander or a the lid to my pot. Allow mix to cool and place in freezer containers. When dividing this mix up, take into account how many people this will be serving and about how much you would normally use in a ground beef recipe. I usually divide mine up into 3-4 bowls of 1 lb approximately and then have 1 large bowl of more than 1 lb for soups and such.
On the day that I make this, you can easily make this ground beef mix into a hot loose meat sandwich by topping the bread with the beef mix and adding a dash of salt and pepper and a tad of ketchup or mustard. This reminds me of the old Maid-Rite hamburgers.
This recipe trees into many recipes and I will share some of these in later posts. Each time I use the beef mix, when I leave for work in the mornings I just set the container to thaw on the counter. Almost always it is completely thawed. Some may say that this is unsafe. I have been doing this for years and have never had a problem. Use your judgement on what is right for you.
One of my favorite beef mix recipes is Beef Tetrazzini. Sound complicated? No, it’s not.
- 1 frozen container of beef mix thawed
- 1/4 C milk, add more if you want more cooking time
- 1 can cream of mushroom soup (10.75 oz)
- 1 pkg frozen broccoli florets, thawed, in a pinch this will cook fine if the florets are frozen it will just take longer to cook
- 1 C grated swiss or cheddar cheese
- 1 Teaspoon of Italian seasoning
In a large pot, boil desired amount of spaghetti. Add salt for better flavor
While spaghetti is cooking, in a separate 11 inch skillet, combine first 6 ingredients and bring to boil on low, if anything is still frozen crank up the heat, but don’t burn the cheese or scald the milk. This pot will reduce to a nice creamy consistency.
When spaghettis is al dente, drain water. Spoon creamy mixture over spaghetti and serve. All of the extra nutrition you have put into the beef mix is a clever way to get children to eat their vegetables and the get that extra nutrition they so need. This dish is vibrant with the green of the broccoli. The carrots in the original beef mix really show up in the dish.
Because this recipe has been used so much and is a mainstay, I have failed to take pictures through the years of compiling this cookbook. Sorry. If you think about it, cookbooks have photos, but not for every recipe.
With the fast pace life of today, some cooking traditions are falling by the way side. Fast is first, taste is second, and healthy is dead last. So, I have created a blog accidentally. The food published on this site is intended for a homemade cookbook, scrapbook style. For the life of me I cannot get my act together to submit my recipes to a website with my pictures and create my cookbook for my family. So I am putting them out on a WordPress server to keep them safe for years and for them to use and remember. If you happen by, welcome. Please sit and stay awhile. Use my recipes and taste my samples from the connivence of your home. You will not be disappointed!
Please visit my other blog about quilting.