By the time I was in elementary school, I always knew when the family food budget was getting thin – usually toward the end of the month. The frequency of ‘economical’ suppers would increase. And that meant an increase in the frequency of ground beef mains…
The Philly Cheesesteak Skillet: They’ll wonder how you put
together something this pretty and delicious so fast!
Ground beef is still – relatively speaking-the cheapest beef ‘cut’ you can buy. I remember another time, when ‘hamburger meat’ was made from the trimmings off other cuts, which would otherwise go to waste. Back then, GB was the go-to animal protein when all others were (temporarily) priced out of each.
So when the Burgers, Sloppy Joes, GB Noodle ‘Scramble’, Spaghetti with Meat Sauce, and ‘Chili’ start-ed showing up, I knew not to ask for ‘spare change’ to buy candy at the corner store…
Still a ‘natural’
Ground Beef is still a ‘natural’ when considering how to fill the family’s bellies on a budget. But we have the internet explosion in cooking and recipe sites to thank for a much expanded selection of recipes and techniques for employing the old reliable grind.
Just look at some of the creative ‘serving suggestions’ I’ve plucked from the latest recipe listicle at Thekitchen.com…
Here we go!
You can default to classics such as Tacos, the aforementioned Chili or Spaghetti (with Meat Sauce or Balls), legendary Meatloaf, or any number of casseroles whose ingredient lists are rooted in the cul-inary Stone Age of my youth. Or you can take the plunge into some newer, even newstalgic dishes the online realm has to offer…
Stuffed Pepper Casserole
All the stuff you love in stuffed Bell Peppers but tossed into an easy casserole. “The pot is baked for 20 minutes until the rice is tender and liquid is absorbed then topped with gooey cheese and fresh parsley to finish.”
Cabbage Roll Casserole
Same technique as the Stuffed Pepper Casserole. But using everything you love in classic Polish Galumbki. But, again, so much faster and easier without the stuffing and rolling!
Philly Cheesesteak Skillet
Another semi-deconstructed classic, updated for the ‘instant-gratification generation’. You can act-ually sautée many of the ingredients a day ahead, ready to toss into the pan at just before setting to simmer.
Weeknight Beef Stroganoff
“This riff on beef stroganoff starts with a pack of ground beef and hits all the same notes as the classic, but is decidedly much more weeknight- and budget-friendly.”
One-Pot Hungarian Goulash
They want you to use Macaroni Elbows. But I say, stick to authentic curly Egg Noodles. Big, fat ones! Beautiful colour and full, hearty flavour… You can make it Hungarian or American style, according to your spiciness preference…
Lasagna Roll-Ups
Don’t lay the lasagna noodles flat. Stuff them with the usual fillings, roll them up, and arrange in close ranks in the casserole dish… Then top generously with sauce and grated Mozzarella…
Copycat Taco Bell Crunchwrap Supreme
“The ingenious idea was to combine three concepts into one handheld wrap: cheese sauce from nachos, pretty much every yummy part from a crispy ground beef taco, and a soft flour tortilla to wrap it all up. The whole thing is then griddled like a quesadilla…” If you like big, fat roll-ups / fold-ups, look for the extra-large 12 to 14 in / 30 to 35 cm flour tortillas many supermarkets now stock…
Maui Loco Moco
Here’s a truly different experience for you! Though you’ll immediately link it in your mind with the Burger Family. “Served at all hours of the day, Loco Moco is a hearty, filling stack of fluffy steamed rice, savoury brown gravy, seasoned beef patty, and sunny-side up egg.”
My take
Try any of these quick, easy, relatively inexpensive recipes as is the first time. Then go ahead and tweak as your heart commands on future occasions. Or… Just wing it with your own version after studying the photos and the raison d’être of the dishes you’re attracted to!
I predict you’ll default to this newstalgic, semi-deconstructed style of cooking more and more as time goes on. The logistical and economic advantages are just too enticing – and the results too scrumptious to ever go back!
~ Maggie J.