Cooking with Paula Deen Ground Beef Favorites 2018

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…

ground beef guide

KNOW YOUR OPTIONS EXTRA-LEAN GROUND BEEF 93 percent or more 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 loaf, meatballs,…

freezing tips

To maintain freshness, get ground beef in the grocery store just before you head to the checkout counter. You want to keep it as cold as possible. Refrigerate meat promptly when you get home, and gather all your freezer supplies before you start handling raw meat to help avoid cross-contamination. Divide meat into 1-pound portions, and insert into heavy-duty quart-size resealable plastic bags. Lightly press down to slightly flatten meat and get rid of all air in the bag. The meat will thaw faster if it’s not frozen in a ball. Meat can be shaped into patties for burgers and layered between sheets of parchment or wax paper before freezing in bags. Label and date all packages. Ground beef can be frozen for up to three months.…

appetizers and snacks

Barbecue Biscuit Cups Makes 48 These small bites are great for tailgates, movie nights, 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…

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…

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…