This was another Hello Fresh recipe that I enjoyed and it was easy and quick to put together. The recipe also included mash potatoes but you can prepare them however you like. My husband and I enjoyed it, even though I don’t usually like meatloaf. I think the sun-dried tomatoes made it taste different enough that I liked it.
I don’t think there is an online version of the recipe so I’ve pasted it below for convenience. This recipe is meant for 2 people, but you can adjust it for the size of your family.
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 tsp rosemary, finely chopped
- 1 1/2 oz sun-dried tomatoes, finely chopped
- 1 slice of white bread
- 1/4 cup chicken stock
- 8-10 oz ground beef
- 6 oz green beans
- olive oil
- salt and pepper
- In a medium bowl, soak break in chicken stock, then break up the bread with your hands.
- Add beef, sun-dried tomatoes, shallot, garlic, rosemary and a large pinch of salt and pepper to the bowl. Mix with hands until combined.
- Form two oval loaves from the meat and place onto a lightly oiled baking sheet. Bake for 20-25 minutes, until cooked through.
- Mix a drizzle of olive oil, salt and pepper with the green beans.
- With 15 minutes left of cooking, add the green beans to the baking sheet around the meatloaves.
Growing up, I always loved dishes filled with meat and either potatoes or noodles, so Beef Stroganoff is a perfect dish for me. It’s originally from Russia, but this recipe I found from Simply Recipes has more of an American flair. It ended up being really delicious and really easy to make, plus the egg noodles make it very filling.
The recipe itself calls for sour cream, but says you can substitute it for yogurt if you want to make it slightly healthier. Since my fiance and I have been watching our diets, we opted for the yogurt substitute (full fat plain Greek yogurt, to be exact) and I’m glad to say it turned out well. It’s probably a bit more tangy than if you used sour cream, but we liked it! I also used No Yolks Egg Noodles, which are supposed to be a lower cholesterol version of egg noodles, and added some minced garlic. You can also use ground beef instead of sirloin or tenderloin, if you want. Egg noodles can be replaced by potatoes or any other starch.
I’ve copied the recipe below for convenience.
- 5 tbsp butter
- 1 lb top sirloin or tenderloin, cut into thin strips
- 1/3 cup shallots, chopped (or onions)
- 2 cloves garlic, minced
- 1/2 lb mushrooms, sliced
- Salt & pepper
- 1/8 tsp nutmeg
- 1/2 tsp dry tarragon (or 2 tsp fresh tarragon)
- 1 cup sour cream or full fat plain yogurt, at room temperature
- 1 package egg noodles (about 8oz)
- Prepare egg noodles according to package. Drain and set aside.
- Melt 3 tbsp of butter in a large skillet over medium heat.
- Turn heat to medium high and add beef. Cook until brown, adding salt and pepper. Remove beef from pan and set aside.
- In the same pan, reduce heat to medium and add shallots and garlic. Cook for 1-2 minutes, until shallots soak up the meat drippings. Remove them from the pan and set aside with the beef.
- In the same pan, add the remaining 2 tbsp butter and melt.
- Increase heat to medium high and add mushrooms. Cook, stirring occasionally, for about 4-5 minutes. Sprinkle tarragon and nutmeg while cooking.
- Reduce heat to low and add sour cream. If you’re using yogurt, remove the pan from heat before adding. Mix it thoroughly with the mushrooms without letting it simmer or boil.
- Stir in the beef, shallots and garlic that was set aside. Add more salt and pepper to taste.
- Serve immediately over the cooked egg noodles.
I’m a big fan of pasta and when I’m craving a tomato based sauce, I usually make my simple meat sauce. On my most recent trip to Europe, I ate a few dishes that used bolognese sauce, which I mistakenly thought was very similar to my meat sauce. However, in addition to meat and tomatoes, bolognese sauce also contains carrots, celery and onions, as well as a few other things. These are all things that I like, so I wanted to give it a try.
I’ve mentioned Hilah before, who is a popular YouTube chef. She recently posted this video describing how to make pretty simple bolognese sauce:
I wanted to try her recipe because not only was it simple, but it also left out the usual cream ingredient in favor of putting more cheese on at the end. (It also recommended substituting the red wine with stock if you don’t like cooking with wine. For some reason, I’ve never really been into cooking with wine.) It does take about 2 hours to make, so you need a bit of time. (Not your quick weekday meal) However, it does make a huge amount of sauce that you can reheat very nicely. I used my food processor to chop up the onion, carrot and celery, which not only saved a lot of time but also made them the perfect consistency for the sauce.
I’m happy to say that it turned out really delicious! My boyfriend gave it two enthusiastic thumbs up. Since it takes a bit of effort, I’ll probably save it for weekend pasta meals and leave my meat sauce for the mid-week madness.
I’d recommend watching the YouTube video and her website has a recipe card you can print out. I’ve also pasted the recipe below for convenience, including some of the things I changed.
- 1 box of your favorite pasta (I used linguine)
- 1 oz bacon, minced
- 1 tbsp olive oil
- 1 large onion, minced
- 2 carrots, minced
- 2 celery stalks, minced
- 1 tbsp garlic, minced
- 1 lb ground beef (or half beef, half pork)
- 1 cup red wine or beef stock
- 4 cups tomato puree
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp pepper
- Cook bacon in olive oil in a heavy bottomed pan over medium heat until well cooked.
- Add onions, carrots and celery. Cook about 10-15 minutes, until browned.
- Add garlic and cook for about a minute.
- Add meat and crumble. Cook for 10 minutes, stirring frequently, until browned.
- Add wine or stock and cook until the liquid is reduced by half.
- Add tomato puree, oregano, basil, salt and pepper.
- Cover and simmer for 1 hour. Make sure to stir occasionally (about every 15 minutes).
- Prepare pasta according to box. Drain and serve with sauce.
Since my last recipe from Pioneer Woman was so successful, I decided to try out another one of her recipes: Sunday Night Stew. It’s essentially a beef stew served with mashed potatoes. (I even cooked it on a Sunday, too) It’s one of those dishes that takes a long time (about 3 hours) but it’s very delicious and filling. Plus, it reheated wonderfully to become Monday Night Stew. My boyfriend says it’s now one of his favorites.
This was actually my first time cooking with turnips and I was surprised by how hard they were to dice up. Fun story, the workers at my local supermarket didn’t even know what turnips were and when we eventually found them among the produce, they were mixed in with parsnips. Needless to say, they don’t have the best produce department …
I highly recommend taking a look at the actual blog post because there are a lot of great pictures and extra instructions. However, I’ve pasted the recipe here for convenience, minus the mashed potatoes part. (I used my own mashed potatoes recipe)
- 3 tbsp olive oil
- 1 tbsp butter
- 2 lb beef stew meat
- Salt & pepper
- 1 medium onion, diced
- 3-4 cloves of garlic, minced
- 4 oz tomato paste
- 4 cups low sodium beef stock or broth (I used broth)
- A few dashes of worcestershire sauce
- 1/2 tsp sugar
- 4 carrots, peeled and diced
- 2 turnips, peeled and diced
- 2 tbsp fresh parsley, minced
- Add salt and pepper to your stew meat.
- Heat up the olive oil in a large pot. Add butter and melt.
- Brown half of the stew meat in the pot, about 2 minutes. Remove it from the pot and set aside, leaving the oils behind. Then brown the other half of the meat. Also remove it and set it aside, still leaving the oils behind.
- Add the onion and garlic to the pot. Stir and cook for 2 minutes.
- Add the tomato paste. Stir and cook for another 2 minutes.
- Add the beef stock/broth while stirring. Add the worcestershire sauce and sugar.
- Add beef, cover and bring to a simmer. Reduce heat. Simmer for 1 1/2 to 2 hours.
- Add the turnips and carrots. Stir and let simmer covered for another 30 minutes. If too thick, add some more stock/broth.
- Stir in parsley. Add more salt and pepper if needed.
- Serve with mashed potatoes. Sprinkle with more parsley when serving.
Growing up, my mom never really made homemade chili and we usually just ate the canned kind. Now that I have this homemade recipe, I’ll never go back! I actually got this recipe from Hilah Johnson‘s book, Learn to Cook (which is a great reference for beginning cooks and has some good recipes, too), and it’s really delicious. It does take some time to make (up to 2 hours if you include the prep) so I usually save it for weekends, but it also makes a lot. (And reheats well!) You can make it as spicy as you want by adjusting how many jalapenos to add. I like to eat it with either bread, potatoes, tortilla chips or rice.
I copied the recipe here, with my modifications, for convenience.
- 1 lb ground beef
- 28oz can of diced tomatoes
- 16oz can of tomato sauce
- 1 onion
- 6 gloves garlic, minced
- 2-5 jalapenos, chopped
- 1 tbsp ground cumin
- 3 tbsp chili powder
- 1 tsp salt
- 15oz can of kidney beans
- Heat up a heavy bottomed pan with either cooking spray or a little bit of cooking oil.
- Add beef and break up into small chunks. Turn to medium-high heat and brown part way.
- Add everything else except the kidney beans and bring to a boil over medium heat.
- Reduce heat, cover and simmer for 1 hour.
- Add kidney beans. Add more salt or chili powder if you want. Simmer for another 30 minutes.
I was in the mood for something with rice and vegetables, but my boyfriend wanted something a little more hearty than my usual veggie stir fry. This Korean Beef Rice Bowl recipe from Steamy Kitchen seemed like a perfect choice, with some of my favorite veggies (zucchini, spinach and carrots, oh my!) as well as influences from my favorite Asian cuisine: Korean.
Overall, it turned out pretty delicious, although the meat ended up slightly tough in the end. (It may have been better grilled) Also, the sauce ended up being a bit more liquidy than I had hoped. Still, we enjoyed it a lot. I could imagine using this marinade for other Korean beef dishes, too.
I copied the recipe below for convenience, with my modifications.
- 1 lb beef (I used the already stir-fry cut beef from the supermarket)
- 2 tbsp soy sauce
- 1 tsp seasame oil
- 1 tsp grated ginger
- 1-3 garlic cloves (I love garlic)
- 1 tbsp brown sugar
- Cooking oil
- 1 onion, diced (recipe called for 1/2 onion but I love onion)
- 1 large carrot, cut into matchsticks (my supermarket already had matchstick cut carrots)
- 1 zucchini, diced
- 2 handfuls of spinach leaves
- 1 tbsp roasted sesame seeds (which I didn’t have so I omitted)
- In a bowl, combine soy sauce, sesame oil, ginger, garlic and brown sugar. Add beef and toss to coat. Let it marinate for as long as you want (you can make it up to a day in advance).
- Heat large pan or wok and add cooking oil when hot.
- Add onions and saute for 1 minute.
- Add beef and saute for 2-3 minutes, until just barely pink.
- Add zucchini and carrots. Saute for 1 minute.
- Add spinach and saute for another minute.
- Sprinkle with sesame seed and serve over your favorite rice.
This is such a classic recipe and a real crowd-pleaser too. I like the meatball recipe specifically because you can reuse it for other recipes that call for meatballs. The recipe itself comes from my mother.
- 1 box of spaghetti (I like Barilla)
- 1 jar of tomato-based pasta sauce (I like Barilla’s Marinara sauce)
- 1 lb ground beef
- 1 egg
- 2-3 cloves of garlic, minced
- 1/3 cup seasoned breadcrumbs
- 1/3 cup milk (water works too)
- Salt and pepper
- Olive oil
- Prepare spaghetti according to box instructions. When done, drain and set aside.
- In a mixing bowl, add ground beef, egg, garlic, breadcrumbs, milk, salt and pepper. Mix well using your hands. If the mixture seems too watery or loose, add more breadcrumbs.
- Make round meatballs from the beef mixture and set aside on a plate. (I like to make mine bite size)
- Heat a bit of olive oil in a heavy bottomed pan.
- Add meatballs to the heated oil. Fry until they are completely cooked. Flip the meatballs occasionally to make sure they are browned on all sides.
- If there is too much oil left over in the pan when the meatballs are done, drain it.
- Add the pasta sauce to the meatballs in the pan. Heat thoroughly, until sauce is bubbling.
- Mix the cooked spaghetti with the sauce and meatballs, then serve. (Or you can serve the spaghetti and meatballs separately)