Make Ahead Ground Beef Recipes
MAKE-AHEAD GROUND BEEF
Plan ahead and stock your freezer with a big batch of this make-ahead ground beef. It freezes like a dream and can be used as a time-saving shortcut in your favorite beef recipes-from chili to shepherd's pie and a whole lot more. Make it easy on yourself and freeze in meal-sized portions of 2-cups, which is the equivalent to 1 pound of cooked ground beef. Once you master this recipe, you'll always have a backup dinner plan that doesn't involve calling for take-out. Here's how to do it!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 16
Number Of Ingredients 5
Steps:
- In a 12-inch skillet, cook beef, onions and garlic over medium-high heat, stirring frequently; drain. Reduce heat, cook 5 more minutes. Cool for 5 minutes.
- Line a rimmed sheet pan with foil and spoon beef onto foil.
- Break beef apart as necessary, ensuring that it's spread evenly on the pan.
- Freeze about 1 hour, stirring once, until firm.
- Divide mixture into quart-sized resealable freezer plastic bags or containers with about 2 cups in each. Label and freeze up to 2 months.
Nutrition Facts : Calories 150, Carbohydrate 1 g, Cholesterol 55 mg, Fiber 0 g, Protein 15 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 0 g, TransFat 1/2 g
MAKE-AHEAD GROUND BEEF CASSEROLE
This ground beef casserole is fast and easy. Can be made ahead and refrigerated or frozen. Great casserole to make for shut-ins or elderly.
Provided by VICMOLLYB
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10x14-inch baking pan or large casserole dish with cooking spray.
- Cook and stir ground beef and onion in a hot skillet until beef is browned and crumbly, 7 to 10 minutes.
- Pour cream of chicken soup into the skillet. Fill the empty can with chicken broth and pour into the skillet. Add celery, water, rice, Worcestershire, soy sauce, and salt. Mix well. Transfer mixture to the prepared baking pan.
- Bake in the preheated oven until bubbly and rice is cooked through, about 1 hour.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 19.1 g, Cholesterol 58.1 mg, Fat 12.5 g, Fiber 1 g, Protein 17.8 g, SaturatedFat 4.5 g, Sodium 1180.3 mg, Sugar 1.9 g
BEEF STROGANOFF (WITH MAKE AHEAD DIRECTIONS)
This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.
Provided by IngridH
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat sauté pan over medium-high heat until hot.
- Sauté half of the beef in 1 Tbsp of butter briefly to brown.
- Remove beef and any juices from pan into a bowl.
- Repeat with second half of beef.
- In same pan, without washing out, add 1 more Tbsp of butter and sauté the onions and mushrooms until soft.
- Remove to bowl with beef.
- Bring a large pot of water to a boil, and cook noodles per the package directions while finishing the sauce. (Skip this step if you are making ahead.).
- Melt remaining 3 Tbsp of butter.
- Whisk in the flour and cook, stirring, for 2 minutes to cook out the raw flour taste.
- Whisk the broth into butter-flour mixture, slowly to prevent lumping.
- Add ketchup, paprika, basil, and nutmeg.
- Bring to a boil, reduce heat, and simmer for 5 minutes, or until sauce has thickened.
- Add meat, mushrooms, and onions to sauce and continue to simmer for 5- 10 minutes more.
- Remove from heat and stir in sherry.
- Stir in sour cream, and serve immediately over the drained egg noodles.
- MAKE AHEAD: Complete the sauce up through adding the sherry. Cool completely, and freeze.
- Thaw in the refrigerator overnight.
- Prepare noodles according to package directions.
- While noodles cook, reheat in a saucepan over medium-low heat until hot.
- Off the heat, stir in the sour cream, and serve as above.
Nutrition Facts : Calories 570.1, Fat 31.1, SaturatedFat 15.5, Cholesterol 155.8, Sodium 510.5, Carbohydrate 34.4, Fiber 1.8, Sugar 3.1, Protein 31
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