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9 Meat Recipes That You will Admire

On Weeknights, most of people look for quick-cooking meals, perhaps a steak to throw on the grill, some grounds beef for burgers, or a lean piece of loin for a quick stir-fry.

Not anymore! The pressure cooker puts a pot roast within reach on a Tuesday night. You can brown a few ingredients, toss the meat into the pot, and plate a braise by the time you pour the second glass of wine.

Let’s just get directly into the most amazing and unique meat recipes :

GROUND BEEF CHILI

1 tablespoon olive oil

1 large yellow onion, chopped

1 large green bell pepper, stemmed, seeded, and chopped

2 teaspoons minced garlic

2 pounds lean ground beef (preferably 93% lean)

One 28-ounce can diced tomatoes (about 3½ cups)

Two 15-ounce cans red kidney beans, drained and rinsed (about 3½ cups)

6 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons dried oregano

Up to ½ cup chicken broth

CHEESY CHILLI MAC CASSEROLE

2 tablespoons olive oil

2 small yellow onions , chopped

Two 4½-ounce canned chopped mild green chiles (about 1 cup)

1 tablespoon minced garlic

1½ pounds lean ground beef

¼ cup chili powder

1 teaspoon ground cumin

½ teaspoon salt

One 28-ounce can crushed tomatoes (about 3½ cups)

Two 15-ounce cans small red beans, drained and rinsed (about 3½ cups)

2 cups chicken broth

8 ounces dried ziti pasta

1 cup shredded Cheddar cheese (about 4 ounces)

GROUND BEEF AND SWEET POTATO STEW

1 Tablespoon olive oil

1½ pounds lean ground beef (about 93% lean)

1 large yellow onion, chopped

1 large sweet potato (about 1 pound), peeled and shredded through the large holes of a box grater

1 teaspoon ground cinnamon

1 teaspoon ground cumin

½ teaspoon dried oregano

½ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons yellow cornmeal

2 tablespoons honey

2½ cups beef broth

BEEF, MAC, AND BEAN CASSEROLE

1 tablespoon olive oil

1 medium yellow onion, chopped

1 medium green bell pepper, stemmed, seeded, and chopped

1 tablespoon minced garlic

1 pound lean ground beef (about 93% lean)

One 28-ounce can diced tomatoes (about 3½ cups)

2 cups fresh corn kernels (about 2 large ears), or frozen kernels, thawed

One 15-ounce can kidney beans, drained and rinsed (about 1¾ cups)

One 12-ounce bottle dark beer

2 tablespoons sweet paprika

1 teaspoon dried oregano

1 teaspoon ground cumin

½ teaspoon pure chile powder

½ teaspoon salt

8 ounces dried medium pasta shells

CHEESY BEEF AND TORTILLA CASSEROLE

2 tablespoons olive oil

1 small yellow onion, chopped

One 4½-ounce can chopped mild green chiles (do not drain)

1 tablespoon minced garlic

1¼ pounds lean ground beef (preferably 93% lean)

1½ tablespoons chili powder

½ teaspoon ground cumin

One 14-ounce can crushed tomatoes (about 1¾ cups)

¼ cup loosely packed fresh cilantro leaves, chopped

6 corn tortillas

2 cups shredded Cheddar cheese (about 8 ounces)

ITALIAN-STYLE GROUND BEEF AND PASTA CASSEROLE

2 tablespoons olive oil

1 pound lean ground beef (preferably 93% lean)

1 medium yellow onion, chopped

1 medium green bell pepper, stemmed, cored, and chopped

1 medium yellow bell pepper, stemmed, cored, and chopped

2 teaspoons dried basil

1 teaspoon dried oregano or marjoram

1 teaspoon dried thyme

½ teaspoon fennel seeds

½ teaspoon salt

¼ teaspoon red pepper flakes

¾ cup dry, fruit-forward red wine

One 28-ounce can crushed tomatoes (about 3½ cups)

8 ounces dried ziti

CLASSIC MEATLOAF WITH BARBECUE GRAVY

1 cup canned crushed tomatoes

¾ cup chicken broth

1 small sweet potato (about 8 ounces), shredded through the large holes of a box grater

2 tablespoons packed dark brown sugar

1 tablespoon white wine vinegar

2 teaspoons sweet paprika

1 teaspoon chili powder

½ teaspoon ground cloves

½ teaspoon celery cloves

½ teaspoon salt

2 pounds lean ground beef (preferably 93% lean)

½ cup Italian-seasoned dry breadcrumbs

1 large egg, at room temperature

¼ cup loosely packed fresh parsley leaves, minced

1 tablespoon Worcestershire sauce

2 teaspoons minced garlic

2 teaspoons dried thyme

MEATBALLS WITH ORZO, ARTICHOKE, AND TOMATOES

1½ pounds lean ground beef (preferably 93% lean)

½ cup dried orzo

1 medium shallot, peeled and shredded through the large holes of a box grater

1 tablespoon minced fresh dill fronds

2 teaspoons finely gated lemon zest

1 teaspoon minced garlic

1 large egg, at room temperature

2 tablespoons olive oil

One 28-ounce can diced tomatoes (about 3½ cups)

One 9-ounce box frozen artichoke heart quarters, thawed (about 2 cups)

½ cup rosé wine

¼ cup loosely packed fresh basil leaves, minced

2 tablespoons loosely packed fresh oregano leaves, minced

½ teaspoon salt

½ teaspoon ground black pepper

HERB-STOCKED MINI MEATBALLS WITH RADIATORI

1 pound lean ground beef

1 tablespoon dried basil

1 teaspoon dried marjoram

½ teaspoon dried thyme

2 tablespoons olive oil

1 large fennel bulb, trimmed and chopped

1 medium yellow onion, chopped

1 medium red bell pepper, stemmed, cored, and chopped

8 ounces dried radiatori

One 28-ounce can diced tomatoes (about 3½ cups)

1 cup chicken broth

½ cup dry white wine

1 tablespoon dried oregano

½ teaspoon dried rosemary

½ teaspoon grated nutmeg

¼ teaspoon salt