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Cooking with Paula Deen Best Ground Beef Recipes

Cooking with Paula Deen magazine gives readers more of what they love from the queen of southern cooking, Paula Deen. Each issue offers flavorful recipes for sharing with family and friends, along with access to Paula's life and her family traditions. Truly a food lifestyle magazine, Cooking with Paula Deen showcases down-home recipes and cooking tips, entertaining inspiration, travel suggestions, home decorating ideas, and much more.

United States
Hoffman Media
7 Issues

in this issue

1 min
beef up your weeknight meals

This special issue is devoted entirely to the humble, undisputed kitchen staple, ground beef. As much as I love cooking with poultry, pork, and fish, I’ll always make room in my fridge for some good ole ground beef. I turn to it when I want to whip up dinner quickly and without a lot of prep work, or when I want an affordable yet impressive way to feed a crowd. Some of my favorite meals feature ground beef, and everyone in my family, from Michael to my boys and their families, love these simple, beefy recipes. As basic as ground beef is, there are lots of options when it comes to selecting your meat, so I’m including a handy guide to the different types you can buy, and sharing some tips…

2 min
ground beef guide

KN O W YOUR OPTIO N S EXTRA-LEAN GROUND BEEF 93+ percent lean. Although this is the healthiest ground beef choice, it’s also the driest. Vegetables and other ingredients should be mixed with the meat for added moisture and flavor. GROUND SIRLOIN 90 to 92 percent lean. This ground meat is great for soups and casseroles where you would not be able to drain off fat before adding other ingredients. Ground sirloin can also be labeled as lean ground beef; it is often one of the most expensive ground beefs. GROUND ROUND 85 to 89 percent lean. This meat is a good balance of leanness and fat and works for most any recipe. When in doubt of what type of ground beef to choose, go for ground round. GROUND CHUCK 78 to 84 percent lean. Good for meat…

7 min
appetizers and snacks

Barbecue Biscuit Cups Makes 48 These small bites are great for tailgates, movie night, parties, or any time you want a hearty snack. 2 (8-ounce) cans refrigerated seamless crescent roll dough 1 pound ground chuck 5 slices bacon, chopped ½ (11-ounce) can yellow corn, drained ½ cup barbecue sauce ½ teaspoon onion powder ½ teaspoon garlic powder 1 cup shredded Colby cheese, divided 1. Preheat oven to 375°. Lightly spray 48 miniature muffin cups with cooking spray. 2. On a lightly floured surface, roll each dough sheet to a 12x8-inch rectangle. Cut each sheet into 24 (2-inch) squares. Press squares into prepared cups. 3. In a large skillet, cook beef and bacon over medium-high heat until beef is browned and crumbly; drain well. Stir in corn, barbecue sauce, onion powder, garlic powder, and ½ cup cheese. Spoon mixture into cups, pressing lightly; sprinkle…

11 min
burgers and sandwiches

Open-Faced Patty Melts Makes 6 Baby portobello mushrooms are also known as cremini mushrooms. 2 tablespoons butter 1 large onion, thinly sliced 1 (8-ounce) package sliced fresh baby portobello mushrooms 2 pounds ground beef 2 tablespoons steak sauce 1 teaspoon dried thyme 1 teaspoon salt 1/4 teaspoon ground black pepper 6 slices whole-grain bread, toasted 6 slices provolone cheese 1. In a large skillet, melt butter over medium heat. Add onion and mushrooms; cook, stirring frequently, until onion is tender, 8 to 10 minutes. Remove mixture from skillet. 2. In a large bowl, stir together beef, steak sauce, thyme, salt, and pepper. Divide mixture into 6 portions, and shape each portion into a patty. Add patties to skillet; cook over medium heat until a meat thermometer inserted in center registers 160°, about 6 minutes per side. 3. Preheat oven to broil. 4. Place bread slices on…

6 min
soups and stews

Southern Vegetable Beef Stew Makes about 4 quarts Tomato paste is available in cans and tubes. The tube product is typically more expensive than canned, but it’s more convenient because you squeeze out only what’s needed, then store the tube in the refrigerator. 1 pound ground chuck 1 cup chopped onion 1 cup chopped celery 1 cup chopped carrot 1 red bell pepper, chopped 1 tablespoon minced garlic 2 (32-ounce) cartons beef broth 1 (28-ounce) can petite diced tomatoes 2 cups cubed peeled sweet potatoes 1 cup frozen corn kernels 1 cup frozen field peas with snaps 1 cup frozen lima beans 2 bay leaves 2 tablespoons dried Italian seasoning 4 cups shredded collard greens 2 tablespoons tomato paste 11/2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon hot sauce (optional) 1. In a large Dutch oven, cook beef, onion, celery, carrot, bell pepper, and garlic over medium-high heat, stirring…

10 min
skillet and slow-cooker suppers

Hamburger Steak with Mushroom Onion Gravy Makes 6 servings Let the sizzle of this hearty meal cooking in the skillet call your family to the dinner table. 2 pounds ground chuck 2 tablespoons Worcestershire sauce 1 tablespoon prepared horseradish 2 teaspoons minced garlic ¼ teaspoon salt ¼ teaspoon ground black pepper 1 large sweet yellow onion, thinly sliced 1 (8-ounce) package sliced baby portobello mushrooms 1 (14.5-ounce) can low-sodium beef broth 1 (0.87-ounce) package brown gravy mix 1. In a large bowl, stir together beef, Worcestershire, horseradish, garlic, salt, and pepper. Divide mixture into 6 portions, and shape each into a patty. 2. Heat a large cast-iron skillet over medium heat. Add patties, and cook until browned, 5 to 6 minutes per side. Remove from skillet, reserving 2 tablespoons drippings in skillet. 3. Add onion, and cook over medium heat, stirring frequently, until just tender,…