Beef And Bulgur Soup Recipes
BEEF AND BULGUR SOUP
A hearty soup with plenty of taste! I got this off of Sunnyland Mills web site (www.sunnylandmills.com) and adapted it slightly.
Provided by Kristyl
Categories Roast Beef
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat vegetable oil in soup pot; add beef and cook high, stirring frequently until browned lightly.
- Add vegetables and cook until tender, stirring occasionally.
- Add spices, tomato paste, broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.
Nutrition Facts : Calories 475.4, Fat 16.4, SaturatedFat 6.6, Cholesterol 79.4, Sodium 1966.1, Carbohydrate 50.6, Fiber 12.3, Sugar 4.6, Protein 35.5
BULGUR AND GROUND BEEF CASSEROLE
I found this in a book from the American Heart Assoc. Haven't prepared it yet, but I plan to as it sounds good.
Provided by smiles4u
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside.
- meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan.
- Add onions to skillet and cook until tender, 3 to 4 minutes.
- Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently.
- Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish.
- Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
KASHA
A wonderful merging of flavors and textures! This beef and bulgur wheat veggie delight is just a little spicy and sure to warm the tummy.
Provided by Traveling_Is_Love
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the ground beef in a skillet over medium-high heat. Cook, while stirring to crumble, until almost cooked through. Drain the grease, and reduce heat to medium. Stir in the celery, green onions, and tomato. Cook until the celery is tender, and the beef is browned.
- Meanwhile, bring the beef broth to a boil in a saucepan. Add the bulgur wheat, cover, and reduce heat to low. Simmer for about 10 minutes, until tender. Stir the bulgur wheat into the vegetables and beef, and season with salt and cayenne pepper.
Nutrition Facts : Calories 318 calories, Carbohydrate 29.5 g, Cholesterol 48.2 mg, Fat 15.9 g, Fiber 7.4 g, Protein 15.8 g, SaturatedFat 6.4 g, Sodium 458.5 mg, Sugar 1.8 g
BULGUR AND BEEF
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Chop whole onion, and saute it in a nonstick skillet in hot oil until it begins to soften.
- Meanwhile, mince garlic and add to onion.
- Wash, dry and trim mushrooms. Dice.
- When onion has begun to soften, stir in ground beef and turkey and keep stirring to break up. Cook until meat loses its color.
- Rinse olives, pit and cut up. Crush tomatoes. Add olives, tomatoes, mushrooms, bulgur, sherry and oregano to pan. Reduce heat; cover and simmer about 10 minutes, until bulgur is cooked.
- When bulgur is cooked, season with salt, if desired, and pepper.
Nutrition Facts : @context http, Calories 465, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 12 grams, Fiber 14 grams, Protein 35 grams, SaturatedFat 3 grams, Sodium 1535 milligrams, Sugar 15 grams, TransFat 0 grams
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BEEF AND CHICKPEA SOUP WITH BULGUR | BLUE FLAME KITCHEN
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- Heat oil in a Dutch oven over medium heat. Add beef and cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat. Add onions and garlic; saute until softened, about 5 minutes. Add next 6 ingredients (cumin through salt). Cook, stirring, for 1 minute.
- Stir in broth, tomatoes and carrots. Bring to a boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes. May be prepared to this point and refrigerated for up to 24 hours. Reheat soup before proceeding. Stir in chickpeas and bulgur. Simmer, covered, stirring occasionally, for 10 minutes or until bulgur is tender. Stir in parsley. Serve immediately.
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- In a stockpot, melt the butter over medium heat. Cut the beef into small chunks and add to the butter, stirring to brown on all sides.
- Pour in the stock, then stir in spices. Toss in the rosemary. Let it all simmer on medium heat for 10-15 minutes.
- Stir in the bulgur and continue simmering for another 15 minutes. Add salt and pepper to taste, and serve.
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- In a 5- to 6-quart Dutch oven, heat olive oil over medium heat. Add cumin seeds. Cook and stir for 10 seconds. Add garlic, salt, garam masala, ginger, turmeric and cayenne pepper all at once to oil mixture. Cook and stir for 15 seconds (watch closely to avoid burning).
- Add half of the meat and half of the onion to spice mixture; cook and stir until browned. Remove meat mixture with a slotted spoon (it's okay if some of the onion remains in the pan). Add remaining meat and onion. Cook and stir until meat is brown (adding more oil if necessary). Return all meat and onions to Dutch oven. Stir in beef broth and undrained tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 45 minutes, stirring occasionally.
- Stir in the garbanzo beans, bulgur and carrots. Return to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes more or until meat, vegetables and bulgur are tender, stirring occasionally. Stir in parsley just before serving. Makes 8 main-dish servings.
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