Barbeque, Chili, Sloppy Joes, Porcupine Meatballs Salisbury Steak 

Barbeque 

  • 1 lb. lean ground beef
  • 1 cup catsup 
  • 2 tsp vinegar
  • ½ tsp. mustard 
  • 3 tsp Worcestershire sauce
  • 2 tsp brown sugar 
  • 1 small onion, diced
  • 2 stalks celery, diced 

In large skillet over medium heat brown ground beef with the celery and onions. Drain any excess fat left in pan.  In mixing bowl combine the catsup, Worcestershire sauce, mustard, and brown sugar.  Pour this mixture over the ground beef mixture.  Simmer for 15-20 minutes. 

Chili 

  • 1 lb. lean ground beef
  • 1 16 oz. can kidney beans 
  • 1 small onion chopped
  • 1 6 oz can tomato paste 
  • 2 tomato paste cans of water
  • 2 teas chili powder 
  • 1 teas. cumin
  • 1 ½ Tbsp brown sugar 
  • 1 teas salt
  • ½ teas pepper 
  • Cheddar cheese, shredded, optional 

Rinse and drain the kidney beans.  In a medium saucepan over medium heat brown the ground beef with the onion.  Drain off any excess fat.  In mixing bowl combine the tomato paste plus 2 additional cans of water, the chili powder, salt, cumin, pepper and brown sugar and stir to mix.  Pour this mixture over the ground beef and onion in the saucepan.  Add the kidney beans and stir to mix everything together.  Cover saucepan and simmer for 20 minutes.  If desired, cheddar cheese may be sprinkled over the top of each serving of chili. 

Sloppy Joes 

  • 1 lb. lean ground beef
  • 1 cup chopped green onion 
  • 1 cup chopped green pepper
  • 1 ½ cups catsup 
  • ½ teas pepper
  • ¼ teas salt 
  • 1 teas sugar
  • 1 Tbsp. yellow mustard 

Brown ground beef, green pepper, and onion in saucepan over medium-high heat.  Drain any excess fat.  Add the catsup, mustard, sugar and salt and pepper to the ground beef mixture in the saucepan and stir to mix well.  Bring saucepan to a boil, reduce heat, cover and simmer for 30 minutes.  To serve, spoon sloppy joes over open rolls. 

Porcupine Meatballs 

  • 1 ½ lbs. lean ground beef
  • 1 teas chopped parsley 
  • ¾ cup Worcestershire sauce
  • 1 cup uncooked instant rice 
  • 1 egg
  • 1/4 cup chopped onion 
  • 2 10.75 oz.  cans condensed tomato soup
  • Salt & pepper to taste 

Beat the egg lightly.  To the beaten egg add 1 heaping tablespoon of the tomato soup and mix. Add the ground beef, parsley, instant rice, onion, and salt and pepper.  Mix thoroughly and shape into round meatballs.  Spray a large skillet with cooking spray.  Cook meatballs in skillet over medium heat.  You want to brown the meatballs on all sides. Combine the remaining tomato soup with the Worcestershire sauce and stir until smooth. Pour tomato soup mixture over the meatballs in skillet. Cover the skillet, reduce heat, simmer for 20 to 30 minutes until meatballs are done and rice is cooked.  Stir meatballs and sauce every few minutes while cooking. 

Salisbury Steak 

  • 1 ½ lbs. lean ground beef
  • 1 can cream of mushroom soup 
  • ¾ cup milk
  • ¼ cup seasoned bread crumbs 
  • Salt & pepper to taste 

Combine the ground beef, bread crumbs, salt & pepper, and one-half cup of milk.  Shape the meat mixture into patties.  Spray large skillet with cooking spray.  Slowly brown the meat patties on each side. Drain any excess fat.   Add a few tablespoons of water to the pan to loosen the browned bits that cook out of the meat. Mix the mushroom soup with one-quarter cup of milk. Cover the patties with the mushroom soup.  Cook on simmer for about ½ hour.  If gravy is too thick, it may be necessary to add a little more milk to get the consistency of gravy you like.  Salisbury steak is often served with mashed potatoes.