Category: Beef


Aug
2022

Beef Tips and Gravy

categories: Beef, Main Dishes
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Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.
Enjoy delicious Beef Tips And Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

If you’re looking for a simple recipe to make great tasting beef tips and gravy, I would suggest giving THIS one a try. I enjoy ordering beef tips at a one of our favorite restaurants, but also like making them at home using this recipe.

This recipe only takes a few minutes to prepare, and then it is cooked low and slow to ensure the beef turns out nice and tender. A simple gravy is stirred in once the meat is tender, and then this dish is ready to enjoy!

Truly this is an “easy” meal to prepare, and tastes wonderful, served on noodles or mashed potatoes (made while the beef cooks).

The recipe, as written below, makes about 3 servings, but can be easily modified to make more for larger families. Here’s how to make this yummy dinner:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Pan-Sear The Beef And Onions

Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions to the oil, and cook, stirring often for 8-10 minutes.

The beef should be nicely browned on all sides, and the onions should be tender and lightly browned.

Cubes of stew meat and onions cooking in oil in large saucepan.

Cook The Beef Tips Until Tender

Add Worcestershire sauce, black pepper and garlic powder to the pan. Stir to combine these ingredients with the meat. Pour a 14 ounce can of beef broth into the pan, and stir again to combine. Bring the liquid up to a boil, then turn the heat down to a low simmer.

Put a cover on the pan, and let the beef tips cook for about 90 minutes, or until they become fork-tender. Be sure to check the meat at about 60 minutes.

If too much of the liquid has cooked out, simply add a tiny bit more broth (or water) to the pan, and stir it in. When the beef has become fork-tender, it is time to make the gravy.

TIP: Use the time available while the beef cooks to make mashed potatoes, noodles, or even rice, if desired. Serve the beef tips and gravy on top of any of these options for the best tasting finished meal.

Spices and Worcestershire sauce are added to the beef and onions in pan.Beef broth is added to seasoned meat and onions in saucepan, then cooked for 90 minutes.

Making The Gravy

TIP: Do not make the gravy until you’re sure the beef is fork-tender! To make the gravy, place ¼ cup of flour in a measuring cup. Add enough water to measure one cup. Use a fork to blend the flour and water together until it is smooth and lump-free. This is called a “slurry”.

To make the gravy, remove the lid from the pan, and turn the heat up to High. Once the liquid begins to boil, slowly add about half the slurry to the pan. Be sure to stir the gravy very well while adding, to incorporate it with the remaining liquid in pan.

Continue to slowly add slurry until the gravy has thickened. Once thickened, remove the pan of beef tips and gravy from the heat.

NOTE: You may not need all of the slurry to achieve a thick gravy. If you had too much liquid left in the pan, you may need a bit more slurry added to thicken to your desired consistency. My experience has been that I do not use all of the slurry, but “almost all” of it.

Flour and water is mixed together to form a slurry, used to make gravy.Beef tips and gravy are ready to serve when beef is tender and gravy has thickened.

Time To Enjoy Beef Tips And Gravy!

Once the gravy has thickened, this delicious dish is ready to be served hot. Beef tips and gravy can be served over hot, buttered egg noodles OR on a bed of creamy mashed potatoes. Our favorite way to enjoy it is on top of mashed potatoes!

Spoon the beef chunks over the potatoes and then spoon additional gravy over the top and serve. YUM! The gravy tastes wonderful and goes perfectly with those mashed potatoes!

A bed of mashed potatoes provides the base for the beef tips and gravy.A portion of the beef tips and gravy, served on top of creamy mashed potatoes.

I hope you enjoy this recipe for beef tips and gravy! We sure do! The recipe will yield about 3 servings, if made as written, but can easily be doubled to serve more. The leftovers can be reheated easily in a microwave the next day, as well.

Thank you for stopping by today, and I hope you will come back soon for more delicious recipes. Take care, have a GREAT day, and may God bless you and yours.

Looking For More BEEF Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful beef recipes you may want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: https:/www.101cookingfortwo.com/one-pan-beef-tips-with-gravy/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Beef Tips And Gravy
Prep Time
15 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
 

Enjoy delicious Beef Tips and Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.

Category: Main Course
Cuisine: American
Keyword: beef tips and gravy
Servings: 3
Calories Per Serving: 313 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 pound stew beef in 1 - 1½ inch cubes
  • ½ medium yellow onion peeled, diced
  • 1 cup low sodium beef broth
  • 2 Tablespoons Worcestershire sauce
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
For Gravy:
  • ¼ cup all purpose flour
Instructions

  1. Heat oil on High in a large Dutch oven or soup pot until very hot, but not smoking. Add stew meat and chopped onions; cook, stirring often for 8-10 minutes. Beef should be well browned on all sides; onions should be tender.

  2. Add Worcestershire sauce, black pepper and garlic powder to pan. Stir to combine. Pour beef broth into pan; stir to combine. Bring liquid to a boil, then reduce heat to a low simmer. Put lid on the pan. Let beef cook (covered) about 90 minutes, or until beef is fork-tender. Stir it a couple of time while cooking. Check it at about 60 minutes. If too much liquid has cooked out, add a tiny bit more broth (or water) to the pan, and stir it in. When you're sure the beef is fork-tender, make the gravy.

Make Gravy (only when beef is fork-tender!)

  1. Place ¼ cup flour in measuring cup. Add enough water to measure 1 cup. Use a fork to blend flour/water together until smooth & lump-free. This is a "slurry". Remove lid from pan; turn heat to High. Once liquid begins to boil, slowly add about half the slurry, stirring well while adding, to combine it with remaining liquid in pan. Continue to slowly add slurry until gravy has thickened to desired consistency. NOTE: You may not need all of the slurry to achieve a thick gravy.

  2. Once gravy has thickened, remove pan from the heat and serve over hot, buttered egg noodles, rice, OR mashed potatoes. Enjoy!

Recipe Notes

NOTE: Caloric calculation was made only for beef tips and gravy. Potatoes, rice or noodles are not included in final calculation.

Nutrition Facts
Beef Tips And Gravy
Amount Per Serving (1 (1/3 of total))
Calories 313 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 3g
Monounsaturated Fat 4g
Cholesterol 94mg31%
Sodium 380mg17%
Potassium 815mg23%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 36g72%
Vitamin A 11IU0%
Vitamin C 3mg4%
Calcium 49mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy delicious Beef Tips And Gravy on top of mashed potatoes or buttered noodles! One pan and minimal prep makes this a great dinner for 2.


Nov
2021

Crock Pot Mongolian Beef

categories: Beef, Main Dishes, Slow Cooker Recipes
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Crock Pot Mongolian Beef is a delicious, easy meal you’ll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

Looking for a delicious, hearty dish you can whip up in a few minutes and then throw in the slow cooker? Try this yummy recipe for crock pot Mongolian beef! It’s SIMPLE to prepare, and then your handy dandy slow cooker does the rest of the work for you! If you don’t have a lot of time to prepare dinner (busy days, right?), this dish is a perfect solution.

Strips of beef (I use flank steak) are cooked low and slow in a delicious Asian-inspired, slightly sweet sauce. The beef strips, once cooked, are coated in a thick, lip-smackin’ sauce and are incredibly tender. We enjoy the beef and sauce served on rice, with a veggie on the side. It’s a delicious and hearty meal you’re going to love! Here’s how simple it is to make:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Meat

For this recipe you will need 1¾ pounds of flank steak. It is usually packaged as a long, flat strip of meat. You will need to slice the beef into thin (about ½”) strips. TIP: If you freeze the flank steak for about 15 minutes, it will be much easier to slice.

Put the strips of beef into a large re-sealable plastic bag. Add cornstarch to the bag, and shake well, to cover the beef strips with cornstarch. The cornstarch will help to thicken the sauce for this recipe. Set the bag aside once the meat is fairly well-coated.

Flank steak is sliced into thin strips on a cutting mat.Strips of flank steak are coated with cornstarch in a large plastic bag.

Make The Sauce

Okay… now it’s time to make the sauce. It’s EASY! The sauce ingredients can be added directly to your crock pot. To make the sauce you will need water, low-sodium soy sauce, brown sugar, olive oil, minced garlic, and grated carrots.

Add the sauce ingredients to the slow cooker. Stir well, to fully dissolve the brown sugar and combine the ingredients.

All ingredients for the Asian-inspired sauce are combined in a slow cooker.Sauce for the Mongolian beef is stirred to combine, before adding meat.

Ready, Set… Cook!

Add the prepared beef strips to the slow cooker and stir, to combine with the sauce. Now the crock pot Mongolian beef is ready to cook. See how easy that was?

There are two choices for how long you want to cook this dish. You can either cook it on HIGH for 2-3 hours OR you can cook it on LOW for 4-5 hours. I usually cook it on a low setting, because then I can simply not think about it, and go about my business. Towards the end of the cooking time I make a pot of rice (and a veggie) to serve with this dish.

Strips of beef are added to the crock pot with sauce and cooked several hours until tender.

When done, the sauce will have thickened, and the beef strips will be incredibly tender. This means the crock pot Mongolian beef is ready for serving. Whoo Hoo!

When done cooking, Crock Pot Mongolian Beef will be tender and coated in a thick sauce.

Serving Crock Pot Mongolian Beef

To serve this meal, I lay down a base of steamed rice on each plate, and spoon the crock pot Mongolian beef (and sauce) on top. At this point, this meal is ready to eat, but if you want to “fancy it up” just a bit, why not make it “pop” a bit more? We eat with our eyes first, so I enjoy making it LOOK GOOD, too!

I like to garnish each serving with a few grated carrots and chopped green onions. It gives this dish color (and even more flavor!). When served with a nice green veggie (we enjoy steamed broccoli), this becomes a very pleasing to look at meal! Just wait until you taste it, though. It is DELICIOUS!

Crock pot Mongolian beef is served on rice, with a garnish of chopped green onions.Steamed white rice and broccoli are served with the crock pot Mongolian beef.

Thanks for stopping by today. I hope you have the opportunity to try this meal, and trust you will enjoy it as much as we do. Have a great day, and please come back soon for more family-friendly recipes. Take care!

Looking For More CROCK POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have several slow cooker recipes you might enjoy, including:

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Recipe adapted from Alyssa at: http://therecipecritic.com/2015/08/slow-cooker-mongolian-beef/

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Crock Pot Mongolian Beef
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 

Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!

Category: Dinner, Main Dish
Cuisine: Asian
Keyword: crockpot Mongolian beef
Servings: 6
Calories Per Serving: 369 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1¾ pounds flank steak
  • ¼ cup cornstarch
  • ¾ cup water
  • ½ cup low-sodium soy sauce
  • ¾ cup brown sugar dark or light
  • 2 Tablespoons olive oil
  • 1 cup grated carrots
  • 1 teaspoon minced garlic
  • chopped green onions/grated carrots, for garnish OPTIONAL, but GOOD
US Customary - Metric
Instructions

  1. Slice beef into strips (about ½") . TIP: If you freeze meat for 15 minutes, it's easier to slice. Put beef strips of beef in a large re-sealable plastic bag. Add cornstarch. Shake well, to coat beef strips with cornstarch. Set bag aside once meat is well-coated.

  2. Add water, soy sauce, brown sugar, oil, carrots and garlic to crock pot. Stir well, to dissolve brown sugar and combine ingredients.

  3. Add beef strips to crock pot; stir, to cover with sauce. Cook on HIGH (lid on) for 2-3 hours OR you can cook it on LOW (lid on) for 4-5 hours. When done, sauce will have thickened and meat will be very tender.

  4. Serve the beef (and sauce) on top of rice. If desired, garnish each serving with additional shredded carrots and chopped green onions. Enjoy!

Nutrition Facts
Crock Pot Mongolian Beef
Amount Per Serving (1 (1/6 of total))
Calories 369 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 79mg26%
Sodium 803mg35%
Potassium 598mg17%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 28g31%
Protein 30g60%
Vitamin A 3564IU71%
Vitamin C 2mg2%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Crock Pot Mongolian Beef is a delicious, easy meal you'll love! Strips of beef are cooked in Asian sauce until tender, then served on rice!


Aug
2021

Smoked Brisket Of Beef

categories: Beef, For The BBQ Grill, Main Dishes, Traeger Grill Recipes
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Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!
Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

We enjoy using our Traeger grill, especially in the summers when we don’t want to heat up the kitchen, and it’s nice outside. This recipe for smoked brisket of beef is a delicious meal, and any leftovers make great BBQ brisket sandwiches, too! I got the original recipe from Trager grills website, so I knew it would be a good one!

My husband asked me to get a beef brisket at the store, using a free gift certificate we had received. I was wondering how the two of us could eat an entire brisket, but since the certificate got us a free 12 pound brisket, I obliged. I knew any leftover meat could make several meals for us, which meant less cooking! A win-win!

For this smoked brisket of beef, you will need to plan ahead. The beef is well seasoned, and then it needs to be refrigerated overnight before you can put it on the smoker. As long as you can do that step , the rest is smoking it low and slow for best flavor. Here’s how to make this smoked brisket of beef:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Seasoning Mix For The Smoked Brisket Of Beef

The seasoning mix is very simple to make, and adds great flavor to the beef brisket. Place sea salt, onion powder, and black pepper in a small bowl, and stir to combine. The next thing you will need to add to the spices is garlic paste.

You can easily make your own garlic paste by chopping fresh garlic (2 T. for this recipe). Take 1 T. of sea salt and put it on a cutting board. Using the FLAT side of a large knife, rub the salt and chopped garlic together over and over. When done, the salt breaks down the garlic a bit and it becomes thick, like paste. Stir the garlic paste into the spices until combined.

Spice rub for the beef brisket is combined in a bowl, and is ready for garlic paste to be added.Making garlic paste involves smashing chopped garlic cloves with coarse salt using flat side of a knife.

Season Then Refrigerate Brisket Overnight

After trimming the fat on the beef brisket to about 1/4″ thick, it is time to season the beef with the spice rub. This fat trimming will reduce the overall weight of the brisket. Place the brisket onto a large baking sheet to do this.

Cover the entire surface of the brisket liberally with the rub, patting it onto the surface of the meat to adhere. Use all the spices to cover top, bottom and sides of the beef. Cover the meat with foil, and refrigerate the brisket overnight (at least 8 hours).

Covered in spice rub, the beef brisket is ready to put on the smoker grill.

Ready To Smoke The Beef Brisket

Remove the brisket from the refrigerator and let it sit for about 45 minutes to take the chill off before smoking the meat. Once you’re ready to go, fire up your smoker according to manufacturer instructions. Preheat smoker to 225°F. with the lid closed (for about 15 minutes). For this recipe we used mesquite pellets in the hopper- hickory pellets are great for this brisket, also. I also like to add a pan full of water on the top shelf (creates moisture/steam as the brisket cooks-optional)

Put the brisket onto the grate, with the fat side facing down, in the center of the grill. Smoke the brisket of beef for approx. 4½ – 5 hours, or until it reaches an internal temperature of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers, so be sure to check the internal temperature occasionally.  By the way… see those smoked chocolate chip cookie skillets? Uh huh. YUM!

The smoked brisket of beef is cooked for several hours uncovered on the smoker grill.

Once the meat registers that temperature internally, take the brisket off the smoker. Wrap the entire brisket securely in aluminum foil (or butcher paper). Place it back onto the gill, and let it continue cooking.

The smoked brisket of beef will need to cook for approx. another 4 hours or so, or until the meat reaches an internal temperature of 203°F. The total smoking and cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers as we all know, so your final cooking time may vary.

A temperature probe is used to gauge an internal temperature of 203°F in the beef brisket.

Let The Smoked Brisket Of Beef REST!

After removing the brisket from the grill, you will need to let the meat rest for 1 hour before slicing. Slicing the meat too soon can result in a lot of the juices running out of the meat. Letting it sit allows time for the juices to redistribute throughout the beef. After all your work cooking the beef, you want it to be nice and juicy, right? Here are two options for this:

OPTION #1: Keep the brisket tightly wrapped in foil and  let it sit, undisturbed on the counter, or OPTION #2: Keep meat tightly wrapped in foil and let it rest in a covered cooler. You know, the kind of insulated cooler you take to the beach. It helps insulate and keep the meat nice and warm. Your choice.

The smoked brisket of beef is unwrapped and rests for awhile before slicing.

Time To EAT!

After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4: thick, place the slices on a platter and serve. The brisket is really good, served with coleslaw and some fresh fruit  or baked beans on the side. YUM.

We also enjoy shredding the brisket leftovers, adding a good quality bar-b-que sauce, and serving it on toasted hamburger buns! If I’m going to shred the beef, I put some of the leftover slices in a slow cooker with bbq sauce for a few hours to SUPER tenderize it BEFORE shredding it. That way we can have an entire other meal from the original brisket.

Slices of smoked brisket of beef on a cutting board, ready to enjoy.Smoked brisket of beef has been shredded then heated in bbq sauce for a delicious sandwich.

I hope you’ll have he opportunity to try this recipe for smoked brisket of beef, and trust you will enjoy it, too! Thanks for stopping by, and I hope you will come back again soon. Have a wonderful day.

Looking For More SMOKER GRILL Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a variety of Traeger grill recipes you might be interested in, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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Author's signature

Original Recipe Source: traegergrills.com/recipes/chef-brisket

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Smoked Brisket Of Beef
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 

Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!

Category: Dinner
Cuisine: American
Keyword: smoked brisket of beef
Servings: 10
Calories Per Serving: 732 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 12 pound whole packer beef brisket fat trimmed to ¼"
  • ⅓ cup sea salt
  • 2 Tablespoons garlic paste See Notes Section, below
  • 2 Tablespoons onion powder
  • ⅓ cup Black pepper
US Customary - Metric
Instructions

  1. Combine sea salt, onion powder, and black pepper in a small bowl. Add garlic paste; stir until combined. See NOTE below to make your own garlic paste.

  2. Trim fat on brisket to about 1/4" thick. Season beef with spice rub. Place the brisket on large baking sheet to do this. Cover top, bottom, sides of brisket liberally with spice mix, using it all. Pat it onto surface of meat to adhere. Cover meat with foil; refrigerate overnight (or at least 8 hours). After refrigerating, remove brisket from refrigerator. Let it sit for about 45 minutes to take the chill off, before adding it to grill.

  3. Preheat smoker to 225°F. with lid closed (approx. 15 minutes), according to manufacturer instructions. Put brisket directly on grate in center of grill, with the fat side facing down. Smoke (lid down) approx. 4½ - 5 hours, or until it reaches an internal temp. of 160°-165°F. Temperatures tend to vary or fluctuate on various smokers; be sure to monitor internal temperature.

  4. Once internal temp. is at temp., take brisket off smoker. Wrap entire brisket securely in aluminum foil (or butcher paper). Place it back onto grill; continue to cook approx. another 4 hours or so, or until meat reaches an internal temperature of 203°F. The total smoking/cooking time will end up being between 8½-9½ hours. Of course, temperatures fluctuate on smokers, so your final cooking time may vary.

  5. Once done, remove brisket from grill; let meat rest for 1 hour before slicing. Letting it sit allows time for juices to redistribute throughout beef. Here are two options for this: OPTION #1: Let it rest on counter, still covered in foil OR OPTION #2: Keep meat in foil and let it rest in a covered cooler (the kind you'd take to the beach). Sealed cooler helps insulate and keep meat nice and warm.

  6. After the smoked brisket of beef has finished resting, slice it against the grain. Cut each slice about 1/4" thick, place the slices on a platter and serve.

Recipe Notes

NOTE: Make garlic paste by chopping fresh garlic. Take 1 T. of sea salt; put it on cutting board with garlic. Using FLAT side of large knife, rub salt and garlic together quite a few times, pressing as you go.. When done, salt breaks down the garlic and it becomes thick, like paste. 

Nutrition Facts
Smoked Brisket Of Beef
Amount Per Serving (1 g)
Calories 732 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 12g75%
Polyunsaturated Fat 1g
Monounsaturated Fat 16g
Cholesterol 281mg94%
Sodium 4134mg180%
Potassium 1628mg47%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 1g1%
Protein 95g190%
Vitamin A 43IU1%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Enjoy smoked brisket of beef, cooked on a smoker grill. Cut the brisket in slices to serve, or shred and add BBQ sauce for a great sandwich!


Mar
2021

Corned Beef And Cabbage

categories: Beef, Holidays!, Main Dishes
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What’s more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick’s Day meal is yummy!What's more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick's Day meal is yummy!

Top of the morning to ya! (said in my most perfect Irish brogue-ha ha!). Today I want to share the recipe for a simple, classic meal of corned beef and cabbage. With a few red potatoes, carrots and onions tossed in for good measure, this really is an all in one holiday meal. It’s also very easy to prepare.

Over the years I have used the directions on the package of corned beef to prepare this dish, and have made only a couple very minor changes to this traditional Irish dinner.

The best part? You don’t even have to be Irish to enjoy it!  You can “pretend” for the day with this simple meal. My husband really enjoys this meal and asked me to make it again last year, so I grabbed my camera and took some photos as I cooked it!

The trick is to cook it low and slow, for tender corned beef. Here’s how to make this simple recipe for corned beef and cabbage:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corned Beef

This recipe calls for a “standard-sized 3 pound piece of corned beef. Most packages of corned beef come with a cute little spice packet. If yours does not, you can use a Tablespoon of pickling spice (found in spice section at grocery store).

Place the meat on a large sheet of heavy duty foil inside of a large baking dish (9″ x13” works well).

Sprinkle the meat with the spices. NOTE: The meat will be cooked with the fatty side up. It is fairly common to sprinkle the spices on the fat side, however I have found I prefer it sprinkled on the meat side, with only a tiny bit sprinkled on the fat side. It is your choice.

Spices cover the surface of a corned beef, ready for baking.The seasoned corned beef is wrapped in foil, fat-side up.

Baking The Corned Beef And Cabbage

Once the meat has been seasoned, place it fat side UP in the foil, and seal the foil packet tightly. Place the baking dish with the foil-wrapped corned beef on the middle rack of a preheated 300°F. oven. 

Wrapped tightly in foil, the corned beef is ready for baking.

Bake the corned beef for 1½ hours, then remove the pan from the oven. Carefully open the foil pouch, and place carrots, onion wedges and whole, unpeeled red potatoes around the edges of the corned beef. Seal the pouch back up, and cook for 30 more minutes.

Red potatoes, baby carrots and onion wedges are place around the corned beef.

Remove the pouch from the oven again, and add the 4 quartered pieces of cabbage around the edges of the corned beef. Re-seal the foil pouch, and place it back in the oven. Bake for another 1½ hours, or until the corned beef has an internal temperature of of 145°F.

Remove the corned beef and cabbage from the oven, carefully turn the corned beef over so the meat side is UP, and then let it rest for 5 minutes before slicing.

Cabbage quarters are added to the corned beef and it is baked more.The corned beef and cabbage is fully baked and ready to serve.

Serving The Corned Beef And Cabbage

After the meat has rested 5 minutes, slice the meat (fat side down), and serve with the carrots, potatoes, and onions on the side. You can cut the cabbage wedges in half (for 6+ servings), if desired, or serve the whole quarter piece (for 4 servings).

Spoon some of the accumulated juices over the meat and vegetables, for extra flavor. Season the veggies to taste with salt and pepper.

And there you have it… a simple meal in honor of St. Patrick’s Day… corned beef and cabbage. Hope you enjoy it!

Slices of the corned beef are ready for serving.Corned beef and cabbage served with potatoes, onions and carrots.

I hope you have the opportunity to make corned beef and cabbage some day. It’s fun to celebrate the St. Patrick’s Day holiday with traditional Irish foods.

Why not start the meal of with a delicious appetizer? Guinness Baked Cheese Dip is a great place to start! Next, serve the corned beef and cabbage with delicious Irish Colcannon With Bacon and slices of warm Irish Soda Bread on the side.

While you’re at it, what would a good feast be without dessert? Finish off your Irish dinner with easy, decadent Irish Chocolate Pots de Creme for a delectable, sweet treat!

Thanks for stopping by. I hope you enjoy this recipe, and trust you will come back soon for more family recipes. Have a GREAT day!

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe adapted from: a store-bought bag of corned beef

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Corned Beef And Cabbage
Prep Time
15 mins
Cook Time
3 hrs 30 mins
Total Time
3 hrs 45 mins
 

What's more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick's Day meal is yummy!

Category: Main Course
Cuisine: Irish
Keyword: corned beef and cabbage, St. Patrick's Day
Servings: 6
Calories Per Serving: 647 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 pounds packaged corned beef (+ spice packet) (see note below)
  • 6 medium red potatoes , do not peel
  • 20 baby carrots , or 3 large peeled carrots-cut into 2" chunks
  • 1 large yellow onion
  • 1 medium green cabbage , cut into quarters
US Customary - Metric
Instructions

  1. Preheat oven to 300°F.

  2. Place corned beef on aluminum foil inside of a large baking dish (9" x13" works well). Sprinkle meat with contents of spice packet (or substitute 1 T. pickling spice). NOTE: meat is cooked fat side up. It is fairly common to sprinkle spices on the fat side, however I prefer it sprinkled on the meat side. It's your choice. Place seasoned meat on foil, fat side UP; seal foil packet tightly. Place baking dish on middle rack of oven. 

  3. Bake for 1½ hours, then remove from oven. Carefully open foil pouch; place carrots, onions and potatoes around the outer edges of the corned beef. Seal the pouch, and cook for 30 more minutes. Remove baking dish again; add cabbage wedges around the corned beef. Re-seal foil; place dish back in oven. Bake for 1½ hours, or until corned beef has reached an internal temperature of 145°F. Remove dish from oven; turn corned beef over so meat side is UP; let meat rest 5 minutes before slicing.

  4. Slice corned beef (fat side down); serve with carrots, potatoes, onions, and cabbage on the side. *Cut cabbage wedges in half (for 6+ servings), or serve the whole quarter piece (for 4 servings). Spoon accumulated juices in foil packet over the meat and vegetables, for extra flavor. Season veggies to taste with salt and pepper. Enjoy!

Recipe Notes

NOTE: If corned beef did not come with a spice packet, use 1 Tablespoon of pickling spice as a substitute.

Nutrition Facts
Corned Beef And Cabbage
Amount Per Serving (1 (1/6 of total))
Calories 647 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 122mg41%
Sodium 2829mg123%
Potassium 1947mg56%
Carbohydrates 46g15%
Fiber 8g33%
Sugar 9g10%
Protein 40g80%
Vitamin A 721IU14%
Vitamin C 137mg166%
Calcium 105mg11%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!What's more Irish than Corned Beef and Cabbage? Baked with cabbage, red potatoes, carrots and onions, this St. Patrick's Day meal is yummy!


Feb
2021

Cheesy Italian Meatloaf

categories: Beef, Main Dishes
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Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it’s a delicious meal!
Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

I came up with this meatloaf recipe after experimenting in our kitchen several months ago. I had decided I wanted to try making an Italian-inspired meatloaf, so I thought about what ingredients I wanted to incorporate, and came up with this recipe. It’s easy to make, and yields between 6-8 servings, depending on how thick you slice it.

I’ve made meatloaf for years and years, but wanted to try something “different”. I pulled together some of my favorite ingredients… Italian sausage, ground beef, onions, garlic, Italian spices, Parmesan and mozzarella cheeses, and marinara sauce, and launched from there. This layered, cheesy Italian meatloaf is the result… and it is quite yummy!  Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Meatloaf

Place ground beef, Italian sausage, garlic, milk, Panko crumbs, eggs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. Using your clean hands or a large spoon, thoroughly mix these ingredients together. I usually just get in there with my hands… seems to get mixed together quicker!

The ingredients for the meatloaf are combined in a large bowl.Once combined, the meatloaf mixture will be divided in half.

Once mixed, divide the meatloaf mixture into two equal sized halves. Place one half of the meat mixture onto wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide.

Brush 7 Tablespoons of marinara sauce over the top of the meatloaf half, evenly dividing it over the surface. Sprinkle 1/2 cup of grated mozzarella cheese evenly over the sauce.

Half of the meat mixture is formed into a rectangular shape.Marinara sauce and grated mozzarella cheese cover the meatloaf half.

Finish Making The Meatloaf

Use the remaining half of meatloaf mixture to cover the top of the meatloaf. I apply it in small “clumps” of meatloaf mixture, then gradually spread it out to mirror the bottom half in size. The cheese should be fully covered with this top layer of meatloaf mixture. Now you should have a bottom layer of meatloaf, a filling of sauce and cheese, and a top layer of meatloaf mixture, okay?

Spoon enough of the remaining marinara sauce (a few Tablespoons) into a 11 x 7″ OR a 9×13″ baking pan to lightly cover the bottom. Carefully lift the meatloaf and transfer it (minus the wax paper) to the baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

Top layer of meatloaf mixture is now covering the bottom half and cheese layer.Meatloaf is covered with marinara sauce before baking.

Baking The Cheesy Italian Meatloaf

Cover the dish with aluminum foil, and bake the meatloaf in a preheated 375°F oven for 1 hour. Remove the meatloaf from the oven, and immediately cover the top with the remaining 1 cup of grated mozzarella cheese. Place the meatloaf (uncovered) back into the oven and let it cook for 10 more minutes.

When done, the meatloaf should have an internal temperature of 165°F. The cheese will have melted all over the top of the meatloaf, and be beautiful and bubbly! Let the cheesy Italian meatloaf “rest” for 2-3 minutes, then slice and serve!

After baking, meatloaf is covered with mozzarella cheese and baked 10 more minutes.Melted mozzarella covers the finished cheesy Italian meatloaf.

Time To Eat Some Cheesy Italian Meatloaf!

We enjoy the cheesy Italian meatloaf served with creamy mashed potatoes and a veggie. As you can see in the photo below, there is a middle layer of melted cheese, and lots of marinara sauce and cheese on the top.

The ground beef and Italian sausage combination is a winner, along with all that sauce and cheese! YUM! When I eat this, it reminds me of eating Italian meatballs!

A slice of cheesy Italian meatloaf served with mashed potatoes and green beans.

A Way To Use Leftover Cheesy Italian Meatloaf!

I have found that if we have leftover cheesy Italian meatloaf, it can be re-purposed to make a new meal with little to no effort. A couple days after we had the cheesy Italian meatloaf, I cut a couple slices into small bite sized pieces, and added it to homemade pasta sauce.

Once again, the spices, cheese, ground beef and Italian sauce flavor in the meat paired perfectly with spaghetti! Yahoo! What a great tasting way to enjoy “LEFTOVERS”.

Leftover cheesy Italian meatloaf can be cubed and added to spaghetti sauce.

Thanks for stopping by today. I hope you have a chance to try this yummy meatloaf recipe. You might also want to check out my recipe for “Really GOOD Meatloaf“, which has been our “go-to” meatloaf recipe for many, many years. Have a great day… and come back soon!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Cheesy Italian Meatloaf
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 25 mins
 

Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!

Category: Beef, Main Dish
Cuisine: Italian
Keyword: cheesy Italian meatloaf
Servings: 8
Calories Per Serving: 555 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 pounds hamburger meat
  • 1 cup mild Italian sausage approx. 3 links, crumbled
  • 1 cup panko bread crumbs
  • 2 large eggs lightly beaten
  • ½ cup grated Parmesan cheese
  • 2 teaspoons minced garlic
  • ⅓ cup milk
  • 1½ Tablespoons Italian seasoning
  • ⅓ cup yellow onion finely chopped
  • 2 cups marinara sauce
  • 1½ cups grated mozzarella cheese divided use
US Customary - Metric
Instructions

  1. Preheat oven to 375°F.

  2. Place ground beef, Italian sausage, garlic, eggs, milk, Panko crumbs, onion, Parmesan cheese and Italian seasoning into a large mixing bowl. With clean hands or a large spoon, thoroughly mix these ingredients together.

  3. Divide meatloaf mixture into two equal-sized halves. Place one half on wax paper, and use your hands to shape it into a rectangle, about 9-10 inches long and 5 inches wide. Brush about 7 Tablespoons of marinara sauce over the top of meatloaf half, spreading over the surface. Sprinkle 1/2 cup of grated mozzarella evenly over the top.

  4. Use remaining half of meatloaf mixture to cover top of the meatloaf. (I add small "clumps" of meatloaf mixture, then gradually spread it out to mirror the bottom half in size). Cheese should be fully covered with this top layer of meatloaf mix. You should have a bottom layer of meatloaf, a layer of sauce and cheese, and a top layer of meatloaf mixture. Spoon a few Tablespoons of the marinara sauce into a 11 x 7" OR a 9x13" baking pan (to lightly cover bottom). Carefully lift meatloaf and transfer it (minus the wax paper) to baking dish. Brush the remaining marinara sauce over the top and sides of the meatloaf.

  5. Cover dish with foil; bake in 375°F oven for 1 hour. Remove meatloaf from oven (discard aluminum foil); immediately cover top with remaining cup of grated mozzarella. Place meatloaf (uncovered) back into oven; cook 10 more minutes. When done, meatloaf should have an internal temperature of 165°F. The cheese will have melted, and be beautiful and bubbly! Let meatloaf "rest" for 2-3 minutes, then slice and serve! Enjoy!

Nutrition Facts
Cheesy Italian Meatloaf
Amount Per Serving (1 g)
Calories 555 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 16g100%
Cholesterol 167mg56%
Sodium 925mg40%
Potassium 685mg20%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 36g72%
Vitamin A 550IU11%
Vitamin C 6mg7%
Calcium 310mg31%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Cheesy Italian Meatloaf is easy to make, and with marinara sauce and mozzarella cheese in the middle and on top, it's a delicious meal!


Jun
2020

Air Fryer Bacon Cheeseburger

categories: Air Fryer Recipes, Beef, Lunch - Quick and Easy, Main Dishes
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Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can’t get outside to grill? Use an air fryer instead!
Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can't get outside to grill? Use an air fryer instead!

When it’s raining outside and we can’t grill burgers on our BBQ, we make ’em in our air fryer! My husband and I have made air fryer bacon cheeseburgers quite a few times now, and guess what? They’re really GOOD! They are also very easy to prepare with super heated hot air.

Now that we have this recipe in our air fryer cooking tool belt, even the weather can’t stop us from enjoying a great burger whenever we want one. Here’s how we make ’em:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Toast The Buns (optional)

Before cooking the hamburger patties, if you would like to toast the hamburger buns, simply lightly spread each half with butter and cook on low heat in a large skillet until golden brown. We love them toasted, which helps keep the buns from getting too soggy. Set the buns aside once toasted. This is completely optional, but it makes an air fryer bacon cheeseburger even better, in our humble opinion.

Hamburger buns, after being lightly toasted with butter in a skillet

Season The Hamburger Patties

We used 1/4 pound ground beef patties. To season the hamburger patties for air fryer cooking, lightly brush each patty on one side with melted butter and a tiny bit of liquid smoke flavoring. The liquid smoke is optional, but we find it really helps provide a smoky taste to the meat (like outside grilling does). Lightly sprinkle the patties on one side with salt and Montreal steak seasoning. You can substitute your own favorite seasonings, if desired, to suit your personal taste.

Have the slices of cheddar (or American) cheese AND the precooked bacon nearby. Did you know you can even cook bacon in an air fryer? Yes you can… and it is fabulous! For each cheeseburger I use a strip of precooked bacon that has been cut in half. You will add these right at the end of the air frying time, so will need them nearby, ready to go!

Hamburger patties are seasoned with spices, butter, and liquid smoke before cooking.Pre-cooked bacon and cheddar cheese slices ready to add to cooked burgers.

Cooking An Air Fryer Bacon Cheeseburger

Preheat your air fryer to 360°F. This will take 3-4 minutes typically. Place the patties in the air fryer basket, seasoned side down. Cook for 5 minutes, then turn the patties over, and continue cooking for 2 more minutes. Our burgers were medium-well once done.

NOTE: Because air fryer temps for different models of air fryers, your cooking time may be a tiny bit less or a tiny bit longer. Check for your preferred done-ness. Once done, TURN OFF THE AIR FRYER (and quickly do the next step)!

Burgers are cooked in air fryer, then flipped and cooked some more.

 

Once the air fryer is turned off (but still really HOT), immediately place a slice of cheese onto each burger patty. Lay the bacon strips on top of the cheese (2 halves per burger). Close the air fryer and let the patties sit, in the still hot (but powered off) air fryer. After 2 minutes, remove the burger patties from the air fryer.

The heat will have melted the cheese and re-heated the bacon. My husband decided at the last moment to leave the cheese off his air fryer bacon cheeseburger (how dare he!), and ate the cheese by itself, instead. Jeepers.

Bacon slices, cheddar cheese added to air fryer bacon cheeseburger.Cheese has melted and bacon is hot. Time to build a burger.

Build Your Air Fryer Bacon Cheeseburger and Eat!

Place the burger patties onto toasted (or untoasted) buns. Add your favorite condiments, along with lettuce tomato, and pickles. We LOVE our air fryer bacon cheeseburgers with fresh avocado slices, too. YUM. Serve, and enjoy these delicious burgers.

Air fryer bacon cheeseburger is assembled before eating.A juicy, hot air fryer bacon cheeseburger, ready to devour.

We’ve made these air fryer burgers quite a few times, since we get our fair share of rain here in Oregon. We love to grill burgers outside on our Weber BBQ, but also love making them in our handy air fryer when rainy or snowy weather prohibits it!

Hope you give this air fryer bacon cheeseburger recipe a try, and trust you will enjoy it as much as we do. Take care, and have a great day.

Looking For More AIR FRYER recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several delicious air fryer recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

5 from 1 vote
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Air Fryer Bacon Cheeseburger
Prep Time
5 mins
Cook Time
7 mins
Total Time
12 mins
 

Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can't get outside to grill? Use an air fryer instead!

Category: Dinner, Entree, Lunch
Cuisine: American
Keyword: air fryer bacon cheeseburger
Servings: 2
Calories Per Serving: 399 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 medium hamburger buns , pan-toasted with melted butter (if using toasted buns)
  • 2 slices bacon, pre-cooked
  • 2 slices cheddar cheese (or American)
  • ½ pound ground beef burger patties ,two patties - 1/4 pound each
  • 1 teaspoon butter, melted
  • ½ teaspoon liquid smoke flavoring, divided (optional)
  • salt and Montreal steak seasoning to taste , or preferred seasonings
  • Condiments and Burger Toppings, as desired
US Customary - Metric
Instructions

  1. Before cooking hamburger patties, if you'd like to toast the hamburger buns, simply spread each half lightly with softened butter. Cook on low heat (butter side down) in a large skillet until golden brown. Set aside.

  2. Season hamburger patties by lightly brushing each on one side with melted butter and a tiny bit of liquid smoke flavoring. Lightly sprinkle patties with salt and Montreal steak seasoning. You can substitute your favorite seasonings, if desired, to suit your personal taste. Have cheese slices AND precooked bacon nearby. You will quickly add these at the end of the air frying time, so you'll need them close.

  3. Preheat air fryer to 360°F. This takes 3-4 minutes. Place patties in air fryer basket, seasoned side down. Cook for 5 minutes, then turn patties over, and continue cooking for 2 more minutes. NOTE: Because air fryer temps vary quite a bit, your cooking time may be a bit less or a bit longer. Once done, TURN OFF THE AIR FRYER! Immediately place a slice of cheese onto each burger patty. Lay bacon strips on top of the cheese (2 halves per burger). Close the air fryer and let the patties sit in the hot (but powered off) air fryer. After 2 minutes, remove the patties from the air fryer. The residual heat will have melted the cheese and heated the bacon.

  4. Place burger patties onto prepared buns, and garnish with your preferred condiments and toppings. Serve, and enjoy!

Recipe Notes

Caloric calculation was made using untoasted hamburger buns, lean ground beef, bacon and cheese for the burgers. No additional condiments or burger toppings were calculated as they may vary, by personal choice.

Nutrition Facts
Air Fryer Bacon Cheeseburger
Amount Per Serving (1 burger (without condiments))
Calories 399 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 9g56%
Cholesterol 101mg34%
Sodium 553mg24%
Potassium 487mg14%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 3g3%
Protein 36g72%
Vitamin A 233IU5%
Vitamin C 1mg1%
Calcium 207mg21%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Learn how easy it is to make a juicy good Air Fryer Bacon Cheeseburger, using this appliance. Can't get outside to grill? Use an air fryer instead!


Feb
2020

Easy Ground Beef Stroganoff

categories: Beef, Main Dishes
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Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!
Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!

My husband and I love beef stroganoff. Most of the time I make classic beef stroganoff, with beef tenderloin (or occasionally stew meat), which needs to cook longer, to fully tenderize the meat.

Occasionally when I want the taste of the original recipe, but am pressed for time, or want to take the easy way out, I make this EASY ground beef stroganoff! Today I want to share this simple recipe with you.

This recipe can be cooked and on the table in under 30 minutes, and has great flavor! It’s also very easy to make, which is always a win-win! Using ground beef tends to be a fairly inexpensive way to feed 4 people. Here’s how to make this easy ground beef stroganoff!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Ground Beef And Onions

Sauté the ground beef and chopped onions on medium heat in a large skillet. Continue to cook until meat is browned and cooked through.

This will only take a few minutes. Once the meat is fully cooked, remove the skillet from the heat, and drain any accumulated grease from the pan.

Ground beef and chopped onions are pan-seared until fully cooked.Browned ground beef and onions have cooked, and grease has been drained.

Stir in the mushroom pieces, cream of mushroom soup, red wine (or beef broth or water), salt, pepper, and garlic powder. Cover the skillet and simmer on low for 15 minutes.

Mushrooms, red wine, and mushroom soup are added to ground beef stroganoff mixture.

Prepare Egg Noodles In Separate Pan

While the stroganoff is cooking, prepare the egg noodles in a separate saucepan, according to the package instructions.

When the noodles are done cooking, drain, stir in butter, and keep the noodles warm until you’re ready to dish this meal up.

Egg noodles are cooked, drained, then buttered before topping with stroganoff.

Hot, buttered noodles are a wonderful classic base for this dish, but you can also substitute steamed rice under the stroganoff, if you prefer.

Finish The Ground Beef Stroganoff

After the easy ground beef stroganoff has cooked (covered) for 15 minutes, remove the lid from the skillet. Add the sour cream, and stir this mixture well, to fully blend it in.

Heat this meat mixture, uncovered, on medium-low heat until heated through. DO NOT LET IT BOIL AFTER ADDING SOUR CREAM.

Sour cream is added to the ground beef stroganoff.The ground beef stroganoff is heated through before serving.

Time To Serve Easy Ground Beef Stroganoff

Divide the hot, buttered egg noodles on each plate. Top the noodles with some of the beef stroganoff. You can sprinkle the dish with fresh or dried parsley for garnish, if desired.

Hot, buttered egg noodles are topped with the ground beef stroganoff to serve.

We enjoyed my yummy broccoli corn casserole alongside the stroganoff. The ground beef stroganoff, hot buttered noodles, and a veggie dish made this a well-rounded and filling meal.

Easy ground beef stroganoff on noodles, with broccoli casserole on the side.

Thanks for visiting my blog today. I appreciate your time, and hope you have the opportunity to try this simple, but delicious recipe! It is really good, and I hope you enjoy it.

Don’t forget to check out my yummy recipes for classic beef stroganoff or meatballs stroganoff! Have a wonderful day, and may God bless you!

Looking For More Recipes Using GROUND BEEF?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorites include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown (found handwritten on a recipe card in a very old recipe box)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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Easy Ground Beef Stroganoff
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!

Category: Entree
Cuisine: American
Keyword: ground beef stroganoff
Servings: 4
Calories Per Serving: 454 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound ground beef
  • 1 small brown onion , chopped
  • 4 ounces mushroom pieces (canned) , drained
  • 10.5 ounces cream of mushroom soup , one small can
  • ¼ cup red wine, water or beef broth , whichever you prefer (I used red wine)
  • ½ teaspoon salt
  • ¼ teaspoon (each) black pepper and garlic powder
  • ½ cup sour cream (regular or low-fat)
  • 2 cups dry egg noodles , cooked according to pkg. directions
  • 1 Tablespoon butter
US Customary - Metric
Instructions

  1. Sauté ground beef and onions on medium heat in large skillet. Cook until meat is browned and cooked through. Remove skillet from heat, and drain accumulated grease from pan.

  2. Stir in mushrooms, cream of mushroom soup, red wine (or beef broth or water), salt, pepper, and garlic powder. Cover skillet and simmer on low heat for 15 minutes.

  3. **While the stroganoff is cooking, prepare egg noodles in a separate saucepan, according to package instructions. When noodles are done cooking, drain, and stir in butter. Keep warm.

  4. After it has cooked (covered) for 15 minutes, remove lid. Add sour cream, and stir well, to fully blend it in. Cook on medium-low heat (uncovered), until heated through. DO NOT LET IT BOIL AFTER ADDING SOUR CREAM. To Serve: Place egg noodles on plates. Top with beef stroganoff. Sprinkle with fresh or dried parsley, if desired. Enjoy!

Recipe Notes

NOTE: Recipe caloric calculation was calculated using red wine, and light sour cream. 

Nutrition Facts
Easy Ground Beef Stroganoff
Amount Per Serving (1 (1/4 of total))
Calories 454 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Cholesterol 114mg38%
Sodium 1064mg46%
Potassium 617mg18%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 2g2%
Protein 29g58%
Vitamin A 182IU4%
Vitamin C 2mg2%
Calcium 74mg7%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Looking for a quick, inexpensive dinner that tastes good? Easy Ground Beef Stroganoff can be made in about 25 minutes from start to finish!


Jan
2020

Air Fryer Italian Meatballs

categories: Air Fryer Recipes, Beef, Italian, Main Dishes
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It’s so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!
It's so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!

If you have an air fryer, then you know how many foods can be cooked or “fried” in them, without using a lot of oil. Normally I fry my meatballs for spaghetti in oil, in a large skillet on the stove, but wanted to give the old air fryer a go at it, too!

Using an air fryer has become a fun challenge for me, ever since I used birthday gift cards to purchase one last year. My husband and I have sure enjoyed using ours and trying new recipes. We appreciate this appliance that cooks with highly heated air rather than using a lot of oil to prepare food.

So… this time I made meatballs! The result was delicious tasting air fryer Italian meatballs, which were added to homemade spaghetti sauce, and then combined with hot cooked pasta! The process for making the meatballs was practically effortless, and I would whole-heartedly make them this way again!. Here’s how to make Italian meatballs in an air fryer.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Meatballs

This step is simple. Simply combine ground beef, breadcrumbs, egg, milk, spices (including salt and pepper), and Parmesan cheese in a medium sized bowl.

Ingredients for meatballs, ready to be combined in large bowl.The meat mixture is fully combined and ready to form into meatballs.

Measure out heaping Tablespoons of the meat mixture and roll each portion between the palms of you hands to form meatballs. Place them on aluminum foil or wax paper, and then lightly spritz them with non-stick baking spray or oil on top and bottom.

The air fryer Italian meatballs recipe calls for only a half pound of ground beef, so the recipe (as written below), should yield about 11-12 medium-sized meatballs, which yields approximately 3 servings.

Place the meatballs in the refrigerator for 10 minutes before cooking. Begin preheating your air fryer towards the end of the refrigeration time.

Meatballs are spritzed with cooking spray or oil before cooking.

Time To Cook the Air Fryer Italian Meatballs!

Okay, now you should have 11-12 lightly sprayed (and lightly chilled meatballs), right? Right! Preheat your air fryer to 400°F. Once the air fryer is pre-heated, place the meatballs into the basket, leaving a bit of space between each one.

I have a Cosori 5.8 quart air fryer, so all the meatballs fit nicely in the basket. If you are making a double portion, you may have to cook the air fryer Italian meatballs in two batches.

Air fryer Italian meatballs in the fryer, ready to be cooked.

Cooking Meatballs In An Air Fryer

Cook the meatballs at 400°F. for approximately 8 minutes in the air fryer. Half way through the cooking time, gently flip the meatballs to the other side using tongs. I found this was so much easier than turning meatballs in a skillet where they sometimes stick to the oiled pan, regardless!

Since some air fryers tend to run really HOT, plan to check on the meatballs around the 7 minute mark, to ensure you don’t overcook them. Mine cooked perfectly in 8 minutes, but it is always best to keep an eye on them.

The cooked air fryer Italian meatballs are crispy and browned when done.Meatballs have been removed from fryer, and are ready to add to sauce.

Okay, They Are Fully Cooked – Now What?

You can eat the meatballs as soon as they are fully cooked, just the way they are. BUT… I think they are best added to a pot of spaghetti or marinara sauce!

Just toss them into the pan, and spoon the sauce over the meatballs. Heat the sauce and meatballs through before serving.

Spaghetti sauce is heated, along with the air fryer cooked meatballs.

When done, add the meatballs and sauce to cooked pasta OR make a wonderful tasting meatball sandwich! Honestly, the meatballs aren’t hard at all to make! Using an air fryer to cook them let me work on other parts of the meal (hands free) while they were cooking!

The air fryer Italian meatballs have good flavor (thanks to garlic powder, Parmesan, onion powder and oregano), and will be a wonderful addition to your meal! Throw some extra Parmesan cheese on top and dig In!

Air fryer Italian meatballs are served along with pasta and sauce!

I hope you will have an opportunity to try this recipe. We are really enjoying our air fryer, and are grateful for the many food items that can be prepared in it. Hope you have a wonderful day!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few Air Fryer recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source:  The “Cosori Air Fryer Recipes” owner’s recipe book that came with the purchase of my air fryer. Page 22

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Air Fryer Italian Meatballs
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

It's so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!

Category: Entree
Cuisine: Italian
Keyword: Air fryer Italian meatballs
Servings: 3 (3-4 meatballs per person)
Calories Per Serving: 246 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound ground beef (75/25 recommended)
  • ¼ cup panko breadcrumbs
  • 1 large egg
  • ⅛ cup milk
  • 3 Tablespoons grated Parmesan cheese
  • 1 Tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon salt and pepper (¼ tsp. each)
  • non-stick cooking spray
US Customary - Metric
Instructions

  1. Combine ground beef, breadcrumbs, egg, milk, salt, pepper, spices, and Parmesan cheese in a medium sized bowl. Mix until all ingredients are incorporated.

  2. Measure out heaping Tablespoons of the meat mixture and roll each portion between the palms of you hands to form meatballs. Place them on aluminum foil or wax paper, and then lightly spritz them with non-stick baking spray or oil on top and bottom. The mixture should make about 11-12 medium-sized meatballs, which yields approximately 3 servings. Place the meatballs in the refrigerator for 10 minutes before cooking. Begin preheating your air fryer towards the end of the refrigeration time.

  3. Preheat air fryer to 400°F. Once pre-heated, place meatballs into basket, leaving space between each one. If you are making a double portion, you may have to cook the meatballs in two batches. Cook the meatballs at 400°F. for approximately 8 minutes in the air fryer. Half way through cooking time, gently turn meatballs to other side using tongs. Check on meatballs around the 7 minute mark, to ensure you don't overcook them.

  4. Once meatballs are done, they're ready to eat. Eat them as is, or add them to a pot of spaghetti sauce to combine with cooked pasta, or make a meatball sandwich! Enjoy!

Nutrition Facts
Air Fryer Italian Meatballs
Amount Per Serving (1 (approx. 3-4 meatballs))
Calories 246 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 127mg42%
Sodium 392mg17%
Potassium 310mg9%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 20g40%
Vitamin A 187IU4%
Vitamin C 1mg1%
Calcium 128mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's so EASY to make delicious Air Fryer Italian Meatballs, to add to a favorite sauce for pasta, or to make a yummy meatball sandwich!


Jul
2019

Smoked Chili Rib Eye Steaks

categories: Beef, For The BBQ Grill, Traeger Grill Recipes
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Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.
Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

We really enjoyed these delicious smoked chili rib eye steaks recently! Thick juicy steaks are coated in a spice mixture, and the meat is refrigerated for several hours to let the flavors permeate fully!

Once the steaks are ready, they are first “smoked” on a pellet grill (we used our Traeger), and then cooked over high heat until perfectly done!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Can I Still Make These Steaks If I Don’t Have a Smoker Grill?

The simple answer is YES! They will not have the depth of smoky flavor that “smoking” the meat with wood pellets will have, but they’re gonna still taste great! The’re going to taste wonderful because of the chili garlic seasoning mixture that coats the meat!

Make The Spice “Rub” For The Steaks

This spice “rub” or “paste” is very simple to make, and packs a lot of flavor onto the steaks. The ingredients are chili powder, cumin, brown sugar, salt, olive oil, worcestershire sauce, and garlic.

These ingredients plus garlic make the spice rub for the rib eyes.

Mash the minced garlic into the salt in a bowl, until they form a paste like mixture. It’s easy to do, using a fork! Stir in the remaining ingredients until they are fully incorporated. The finished mix will be the consistency of a thin chili sauce.

Minced garlic and salt are mashed together to form a paste.Ingredients are mixed together to form a chili-based sauce rub for the steaks.

Prepare The Steaks And Refrigerate

Brush the chili spice paste mixture over all sides of the steaks. I found using a pastry brush very easy, but you can certainly use your (clean) hands, if desired.

A pastry brush applies the chili rub to the rib eye steaks.

Once all four rib eyes are fully coated with the chili spice mixture, cover, and let them “chill” in the refrigerator for 4 hours. This lets the flavors really permeate the meat. NOTE: The seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

After the spice rub is applied, the steaks are refrigerated for 4 hours.

Using A Propane or Briquette BBQ Grill?

If using a propane or briquette BBQ, when you are ready to grill the steaks, prepare the grill, according to manufacturer instructions. When grilling the steaks (without smoking them), put the seasoned, marinated steaks on, and grill them to your preferred done-ness.

Time To Put the Smoked Chili Rib Eye Steaks On The Smoker!

If using a Traeger grill or other pellet smoker, turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once the fire is established and the grill is smoking, turn the temperature setting to 225° F, and close the lid. Let the grill preheat for 10-15 minutes, until temperature has been reached.

Place the steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°.

Smoked Chili Rib Eye Steaks are smoked for 45 minutes on grill.

When the meat reaches an internal temperature of 120°, remove the steaks from grill. Cover them with foil and keep them warm. See where the temperature probe was in the steak, below?

The smoked chili rib eye steaks are removed to rest while grill is turned up to high grilling temp.

Time To GRILL The Smoked Chili Rib Eye Steaks!

Turn the temperature setting up to High (450° F), and preheat grill with the lid closed until it reaches temperature in about 10 minutes.

Return the smoked chili rib eye steaks back onto the grill. Insert a temperature probe back into one of the steaks. Cook until desired done-ness has been reached, turning them once. Cooking times will vary, depending on the type of grill you are using, hot spots, etc.  Remember that the temperature will continue to rise a bit after taking the steaks off the grill.

How Long Should I Grill The Steaks?

Grill 4-5 minutes on the first side, then flip and finish grilling the other side until temperature is reached. Here are the “recommended” benchmarks:

  • Rare Steaks: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.
  • Medium-rare steaks:  Take off grill between 135-140° F. Final temp. = 145°.
  • Medium steaks: Take off grill at 155°. Final temp. = 160° F.
  • Well done: Take off grill at 165°. Final temp. = 170°.

Let the smoked chili rib eye steaks rest for about 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Serve, and enjoy!

Smoked chili rib eye steaks are grilled on high temps after resting, to finish!

The smoked chili rib eye steaks turned out wonderfully, and flavor permeated the meat! These steaks are not too spicy! When my husband cut into his medium-rare steak, he said it was cooked perfectly! Hooray! Hope you will give this delicious recipe a try!

If you’re looking for another steak recipe that is NOT cooked on a pellet grill, check out my quick and simple recipe for Easy Garlic Butter Steak Bites! They’re delicious, too! Have a great day.

Looking For More TRAEGER GRILL Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several Traeger grill recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: https://www.traegergrills.com/recipes/beef/chili-rib-eye-steaks

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Smoked Chili Rib Eye Steaks
Prep Time
5 mins
Cook Time
55 mins
Marinating Time (inactive)
4 hrs
Total Time
5 hrs
 

Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.

Category: Entree
Cuisine: American
Keyword: smoked chili rib eye steaks
Servings: 4
Calories Per Serving: 677 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 rib eye steaks (10-12 ounces each)
  • 2 cloves garlic (large cloves) , minced
  • 1 teaspoon salt
  • 2 Tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon packed brown sugar
  • 2 Tablespoons olive oil
  • 2 Tablespoons worcestershire sauce
US Customary - Metric
Instructions
Make Spice Mixture:

  1. Place minced garlic and salt in a small bowl. Mash minced garlic into salt with a fork, until it forms a paste like mixture. Add the chili powder, cumin, brown sugar, olive oil, and worcestershire sauce. Stir well, to combine. Use a pastry brush (or clean hands) to fully cover all sides of the steaks with the spice mixture. Cover the steaks, and let them "chill" in the refrigerator for 4 hours. This lets the flavors permeate the meat. NOTE: If making ahead of time, the seasoned steaks can be kept in the refrigerator for up to 2 days before cooking.

Using A Propane Or Briquette BBQ:

  1. Remove seasoned steaks from refrigerator about 15 minutes before grilling. When ready to cook the steaks, prepare your grill, according to manufacturer instructions. Put the seasoned, steaks on, and cook them to your preferred done-ness.

Using A Traeger Grill Or Other Pellet Smoker To Smoke, Then Grill:

  1. Remove steaks from refrigerator while preheating grill. Turn the heat setting to SMOKE, and let the fire get established with the lid open. This usually takes 4-5 minutes. Once fire is established and the grill is smoking, turn temperature setting to 225° F, close the lid, and let the grill preheat for 10-15 minutes, until temperature has been reached. Place steaks on the grill, and smoke them, (with lid closed) at 225° for 45 minutes, or until a probe inserted into the steak reaches an internal temperature of 120°. Remove the steaks from grill. Cover with foil and keep them warm.

  2. Turn temperature setting up to HIGH (450° F), and preheat grill (lid closed) until it reaches temperature ( about 10 minutes). Return steaks to the grill. Insert temperature probe into a steak. Grill 4-5 minutes (lid open) on the first side, then flip and finish grilling the other side until temperature is reached, turning ONCE. Let the steaks rest 4-5 minutes after removing them from the grill to let juices redistribute inside the meat. Remember the temperature will continue to rise a bit after taking the meat off the grill. These are the commonly "recommended" temperatures for grilled steaks:

    Rare: Take off grill at 130-135°. Final temp.= anywhere between 130° -140°.

    Medium-rare:  Take off grill anywhere between 135-140° F. Final temp. = 145°.

    Medium: Take off grill at 155°. Final temp. = 160° F.

    Well done: Take off grill at 165°. Final temp. = 170°.

Nutrition Facts
Smoked Chili Rib Eye Steaks
Amount Per Serving (1 steak)
Calories 677 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 19g119%
Cholesterol 173mg58%
Sodium 879mg38%
Potassium 915mg26%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 58g116%
Vitamin A 1230IU25%
Vitamin C 1.6mg2%
Calcium 50mg5%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Use a Traeger, pellet smoker or BBQ to make delicious Smoked Chili Rib Eye Steaks. An easy, flavorful spice rub coats the smoked, then grilled steaks.


Nov
2018

Moroccan Meatball Couscous Soup

categories: Beef, Main Dishes, Soups
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Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.
Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.

A couple of weeks ago, I tried a new soup recipe that I recently found on Pinterest.  The recipe was for a Moroccan meatball couscous soup, and I thought it sounded really interesting, due to the spices used in the tiny meatballs.

Do you like meatballs in soup? We do! One of our favorite soups with meatballs is my Albondigas Soup, which has traditional Southwestern flavors. I wasn’t too sure how this Moroccan meatball couscous soup (using pearl / Israeli couscous) would turn out, but thought I’d give this unique sounding soup a shot!

WOW!  We LOVED this simple soup!  Tiny meatballs, made with ground beef or lamb (I used ground beef), are mixed with a variety of Moroccan spices. The spices include turmeric, cinnamon, chili powder, curry powder, and several more.

Those little meatballs are baked, then added to a simple chicken or vegetable broth, which has been flavored with garlic and shallots. The end result? A wonderful tasting Moroccan meatball couscous soup that will knock your socks off! The soup is very easy to make – here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Moroccan Meatball Couscous Soup

The first thing you will need to do is preheat your oven to 375° F, and line a 13×9 inch baking sheet (with edges) with parchment paper. Place a rack in the middle of the oven.

Mix together the spices for the meatballs in a small bowl. Place the ground beef (or ground lamb) in a medium bowl.  Add the spice mixture and tomato paste to the meat in the bowl. Mix thoroughly (with clean hands), until all ingredients are completely blended.

Blending spices and ground beef to make Moroccan Meatball Couscous Soup.

For each meatball, use a rounded teaspoon of meat. Roll meat between your hands to form a small meatball. Place meatballs onto the parchment paper lined baking sheet. Repeat until all the meat is gone. I ended up with 43 little meatballs out of this mixture.

Place meatballs into the oven (on the middle rack). Bake at 375° F. for 10-12 minutes, until they are fully cooked through. When done, remove baking sheet from oven, and set aside.

Forming meatballs and baking them for Moroccan meatball couscous soup.

Preparing The Couscous

While the meatballs are baking, you can cook the Israeli (pearl) couscous. For this recipe the couscous is lightly “dry toasted” first, then cooked. Heat 2 teaspoons of olive oil on medium heat in a saucepan. Once the oil is hot (but not smoking), add the pearl couscous. Cook for 2 minutes, stirring occasionally while it lightly “toasts”. Lightly “toasting” the couscous, helps develop a slightly nutty flavor.

Add 1¾ cup water, and a tiny pinch of salt to the toasted couscous. Let the water come to a full boil. Once the water is boiling, reduce the heat to low, and cover the pan. Cook the couscous for approximately 8-10 minutes, or until the water has been fully absorbed. Remove pan from heat once done. Set aside.

Toasting then cooking Israeli couscous for Moroccan meatball couscous soup.

Putting The Moroccan Meatball Couscous Soup Together

Heat 3 Tablespoons olive oil  on medium high heat, in a large Dutch oven or soup pot.  Add the minced garlic and 3 chopped shallots to the hot oil. Cook, stirring often, for one minute.

Add the chicken (or vegetable) broth to the pot, along with 2 more cups of water. Bring the liquid to a boil. Reduce the heat to low, and carefully add the meatballs and the cooked couscous to the hot broth.

Shallots, garlic, chicken broth, & meatballs added to Moroccan meatball couscous soup.

Simmer the Moroccan meatball couscous soup (uncovered) on low heat for 10 minutes.  See how nice and plump the pearl couscous is?

Moroccan meatball couscous soup cooking in broth.

Time To EAT!

Once the Moroccan meatball couscous soup is finished cooking, remove the pot from the stove. Taste test the broth. If you find more salt or pepper is necessary to suit your taste, add it now. Ladle the hot soup into individual serving bowls. To serve, garnish each bowl of Moroccan meatball couscous soup with some chopped fresh flat leaf parsley.

Moroccan meatball couscous soup, served with parsley garnish.

That’s how simple it is to make this delicious soup!  I wasn’t sure I was gonna like it at first (being honest), but my husband and I ended up loving it!  The leftovers were fabulous for lunches, too! YUM.

Moroccan meatball couscous soup, served in white bowl, with fresh parsley garnish.

I really do hope you will consider trying this scrumptious Moroccan meatball couscous soup recipe. You will be surprised at the wonderful flavors in the meatballs and in the broth!  Have a wonderful day, friends.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. Some of our favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: littlespicejar.com/moroccan-meatball-couscous-soup/

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Moroccan Meatball Couscous Soup
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
 
Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.
Category: Main Dish, Soup
Cuisine: Moroccan
Keyword: Moroccan meatball couscous soup
Servings: 8
Calories Per Serving: 360 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Meatballs:
  • 1½ pounds ground beef (or lamb)
  • 2 Tablespoons tomato paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
For Soup:
  • 8 ounces Israeli (pearl) couscous
  • 2 teaspoons olive oil ,for toasting couscous
  • 3 Tablespoons olive oil ,for cooking shallots/garlic
  • 8 cloves garlic ,minced
  • 3 shallots , finely chopped
  • 4 cups chicken broth ,may substitute vegetable broth
  • 3¾ cups water , divided
  • chopped flat leaf parsley ,for garnish - optional
US Customary - Metric
Instructions

  1. Preheat oven to 375° F, and place a rack in the middle of the oven. Line a 13x9 inch baking sheet (with edges) with parchment paper. 

  2. Mix spices for the meatballs in a small bowl. Place the ground beef (or lamb) in a medium bowl. Add the spice mix and tomato paste to the meat. Mix thoroughly (with clean hands), until completely blended. For each meatball, use a rounded teaspoon of meat. Roll meat between hands to form a small meatball (40-45 total). Place meatballs onto parchment paper lined baking sheet. Repeat until meat is gone. Place meatballs into oven (on middle rack). Bake at 375° F. for 10-12 minutes, until fully cooked through. When done, remove baking sheet from oven, and set aside.

  3. While meatballs bake, cook the couscous.  Heat 2 teaspoons of olive oil on medium heat in a saucepan. Once the oil is hot (but not smoking), add the pearl couscous. Cook for 2 minutes, stirring occasionally while it lightly "toasts".  Add 1¾ cups of water and a pinch of salt to the toasted couscous. Let water come to a boil. Once boiling, reduce heat to low, and cover the pan. Cook couscous for approximately 8-10 minutes, or until the water has been fully absorbed. Remove pan from heat and set aside when done.

  4. Heat 3 Tablespoons olive oil  on medium high heat, in a large Dutch oven or soup pot.  Add minced garlic and chopped shallots to the hot oil. Cook, stirring often, for one minute.  Add the chicken (or vegetable) broth to the pot, along with 2 more cups of water. Bring liquid to a boil. Reduce the heat to low; carefully add meatballs and cooked couscous to the hot broth. Simmer the soup (uncovered) on low heat for 10 minutes. Once the soup is finished cooking, remove the pot from the heat. Taste test the broth. If you find more salt or pepper is necessary to suit your taste, add it. Ladle the hot soup into individual serving bowls. To serve, garnish each bowl of soup with chopped fresh flat leaf parsley. Enjoy!

Nutrition Facts
Moroccan Meatball Couscous Soup
Amount Per Serving (1 g)
Calories 360 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 57mg19%
Sodium 667mg29%
Potassium 449mg13%
Carbohydrates 24g8%
Fiber 1g4%
Protein 20g40%
Vitamin A 60IU1%
Vitamin C 10.1mg12%
Calcium 36mg4%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Moroccan Meatball Couscous Soup is a delicious, flavor-filled dish, with baked ground beef meatballs and pearl couscous, in a simple garlic/shallot broth.