Indoorbeefkabobspersiankabobbarg Recipes

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25 EASY HAMBURGER MEAT RECIPES



25 Easy Hamburger Meat Recipes image

Number Of Ingredients 25

1. Ground Beef Casserole
2. Best Hamburger Patty
3. Country Hamburger Skillet Dinner
4. Steak and Mushroom Gravy
5. Slow Cooker Hamburger Hash
6. Easy Keto Hamburger Broccoli Casserole
7. Easy Hamburger Casserole
8. Pressure Cooker Hamburger Stroganoff
9. Cheeseburger Sliders
10. Hamburger Hash
11. Southwestern Beef and Rice Skillet
12. Cheesy Hamburger Pie
13. Easy Hamburger Soup
14. Bacon Cheeseburger Soup
15. Easy Ground Beef Stroganoff
16. Hamburger Gravy
17. Homemade Hamburgers
18. Tomato Hamburger Vegetable Soup
19. Homemade Hamburger Helper
20. Amish Country Poor Man's Hamburger Steaks
21. Hamburger and Zucchini Skillet
22. Philly Cheesesteak Hamburger Helper
23. Air Fryer Hamburgers
24. Cheeseburger Macaroni
25. Easy Cheeseburger Pie

Steps:

  • Choose your favorite hamburger dish!
  • Prepare ingredients according to the recipe.
  • Be ready in 30 minutes or less!

INDOOR BEEF "KABOBS" -- PERSIAN KABOB BARG



Indoor Beef

This is my knockoff of the delicious steak kabobs available at many of our local Persian restaurants. This recipe is meant to be cooked indoors in lieu of grilling real kabobs; it makes very meaty, tender, smoky beef. Serve with saffron rice, kashk-e-bademjan, and a cucumber salad.

Provided by Sass Smith

Categories     Meat

Time 8h45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb boneless beef short rib
1 cup plain low-fat yogurt
2 -3 tablespoons garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional and not strictly authentic, but I like it!)
1 tablespoon olive oil

Steps:

  • Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
  • Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.
  • Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
  • Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
  • In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.
  • Rest on a plate in a very low oven while you cook the rest of the meat in batches.
  • Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
  • Serve over rice.

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