Ground beef is often seen as frugal and frumpy. Here are two great recipes that make it fit to feed to company.
Ground beef is versatile, economic, and often times boring. Nobody would serve a guest anything made with ground beef - right? Face it, sloppy joes, chili, tacos and the dreaded "c" word - casserole - isn't usually the stuff of entertaining unless is very unique and paired with lots of extras.
This first recipe is for a delicious and rustic Provencal dish made with lean ground beef, potatoes, tomatoes and herbs. Add a fresh green salad and crusty bread for a meal that's more than just hearty , it's share-worthy. A perfect ending would be a warm apple crumble.
Provencal Beef and Potato Pie
Serves 4
1 small onion
2 cloves garlic
2 T olive oil
1 lb ground beef
salt and pepper to taste
1 t chopped fresh thyme
1 tsp dried marjoram
1 1/2 lbs potatoes
16 oz canned tomatoes - drained and chopped
3 T bread crumbs
1 T chopped parsley
Heat oven to 450 degrees F. Grease a 2 qt. round casserole dish. Chop onion and mince garlic. Cook onion in 1 T olive oil until soft. Add garlic and cook 1 minute longer. Crumble beef in to pan and cook, stirring frequently, until browned. Add seasonings and tomatoes and cook for 2 minutes until fragrant. Add bread crumbs and stir well to combine. Remove from heat and set aside.
Peel potatoes and cut into very thin slices. Layer potatoes, overlapping slightly, on the bottom and halfway up the sides of the casserole dish. Add beef and pat down well. Top with remaining potato slices, once again overlapping to completely cover the beef mixture. Brush with 1 T olive oil. Bake until browned, about 30 minutes. Invert onto a serving platter and garnish with parsley.
This next recipe is rich in flavor with a sauce that combines wine and mushrooms. Wild rice and dark green beans would be perfect here. The only thing you'd need after this meal would be a delicate chocolate cake.
Wine and Mushroom Beef Patties
Serves 4
1 lb lean ground beef
olive oil
1/2 lb mushrooms - sliced
1 shallot - minced
1/2 c dry red wine
1/2 c beef stock
chervil and tarragon, dried - one pinch each
Shape ground beef into 4 patties. Heat olive oil in a large skillet over medium-high heat. Cook burgers for 4-5 minutes on each side, depending on desired doneness. When done, remove to a platter and keep warm.
Add mushrooms and shallot to the same pan and saute for 4 minutes. Add wine, stock and herbs. Cook over high heat until sauce is slightly reduced and thickened. Pour mushroom sauce over burgers.
