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Cooking, Recipe and Food Blog

Ground Beef Filet Mignon

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A foodie like me will always love steaks. Filet mignon is definitely one of my favorites. This is why it was interesting to try a version that can be prepared any day. During my last trip, I ordered ground beef filet mignon at a hotel. It was surprisingly good and the orange sauce complemented it well. Unfortunately, the sauce was a bit too sweet for me and it tasted a bit artificial.  For this reason, I was inspired to prepare it my way.

It is best to use lean ground meat for this recipe to get the beefy taste. I also think that this dish is something you can prepare for parties. All you have to do is make small patties and make it bite sized. Sauce or none won’t really make a difference as long as the meat is tasty. I can assure you that this deliciously greasy dish is worth a try.

 

Makes 6

Ingredients:

1 lb. ground beef

1 cup mushrooms, chopped

1/2 cup Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons onions, chopped

4 garlic cloves, grated

6 slices bacon

2 oranges

1/4 cup white wine

 

Combine the beef, salt, pepper, cheese and grated garlic in a medium sized bowl. Mix all the ingredients until they are well combined.

Spread the beef mixture on a large piece of wax paper. Place the mushrooms on top of the beef and spread them evenly. Roll the ground beef mixture, the way you would do so for a jelly roll. Transfer the roll, seam side down, carefully to a baking sheet. Refrigerate it for 2-3 hours until the roll sets and it will no longer crumble.

Next, prepare the sauce by slicing the oranges and juicing it. Discard the seeds. Reserve half an orange and slice it for garnish. Place the orange juice, pulp and peel in a small saucepan. Pour in the wine and set the heat to high. Bring it to a boil. Reduce the heat to low and let it simmer for 10 minutes until the wine is reduced and the sauce thickens. Stir occasionally. Remove from heat and set aside.

Meanwhile, fry the bacon slices in a non-stick skillet for 2 minutes or until transparent. After, slice the beef roll into 6 portions. Wrap the bacon around each patty and secure it with a toothpick. Grill the beef on high for 3-5 minutes on each side, depending on your desired doneness. Transfer the ground beef filet mignon patties to individual plates. Pour some sauce over it and garnish with an orange slice. Serve immediately with mashed potatoes and buttered vegetables.

 

Sloppy Joe

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Sloppy Joe’s are American sandwiches made of ground beef and tomatoes. Some variations add chili or use different meat like chicken or turkey. It is best eaten with salad or coleslaw.

It is perfect for an afternoon snack or a light dinner. It is a dish that both kids and adults will certainly enjoy.

 

Ingredients:

1 tablespoon extra-virgin olive oil

1 large onion, diced

1 green bell pepper, diced

1 tablespoon minced garlic

1 pound ground beef

1 cup tomato sauce

1/4 cup barbeque sauce

2 tablespoons ketchup

2 tablespoons white vinegar

2 tablespoons Worcestershire sauce

1 tablespoon brown mustard

Salt and pepper to taste

4 sesame seed buns

 

Heat the olive oil in a large skillet under medium heat. Sauté the bell pepper and onions until they are soft. Add the garlic and cook for 2-3 minutes or until it is fragrant and a little toasted. Next, fry the ground meat for 10-12 minutes or until browned. Stir in the tomato sauce, barbecue sauce, ketchup, vinegar, Worcestershire and mustard. Mix well. Season it with salt and pepper.

Spoon some ground meat mixture into the sesame seed buns. Serve on a plate with salad or coleslaw.

 

Photo Courtesy Of: WordRidden

 

Keema

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This dish is so flavorful, the spices literally burst in your mouth. It goes well with moutabel (eggplant dip) because I prefer eating it with pita or garlic naan bread. It is meant to be spicy, but adjust the amount o chili if desired.

 

Ingredients:

1 lb. minced beef

2 tomatoes

1 onion, finely chopped

1/2 cup shelled peas

3 tablespoons oil

1/4 cup water

1/4 teaspoon ground gloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon cumin

1 teaspoon, ground coriander

salt to taste

1/4 teaspoon turmeric

3/4 teaspoon chili powder

2 tablespoons yogurt

1 teaspoon ginger, grated

2 cloves garlic, finely chopped

 

In a large saucepan under medium flame, heat the olive oil and sauté the onions until they are translucent. Add the garlic and ginger. Cook for another 3 minutes or until fragrant. Add the beef, tomatoes, peas, cloves, cinnamon, cardamom, cumin, coriander, turmeric and chili powder. Fry the beef for 3 minutes and mix well. After, add water and yogurt. Season it with salt and pepper. Cook it for 15 minutes or until the water evaporates and the peas are cooked. Stir occasionally. Serve with bread or rice.

 

Photo Courtesy Of: pelican

 

Picadillo

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This is a traditional dish from the Philippines and Latin America. There are many variations depending on the country.

My sister loves the classic Filipino version, while I like to add green bell peppers. Others put some raisins and Cubans use olives and a wide array of spices for this dish. Be creative and do as you wish.

 

Ingredients:

2 tablespoons oil

4 cloves garlic, chopped

1 small onion, chopped

1 1/2 lb minced beef

6 cups beef stock or water

1 medium potato, peeled and diced

1 small carrot, peeled and diced

1 cup tomato sauce

2 tablespoons fish sauce

Pepper to taste

Bay leaf

 

In a deep saucepan, heat the oil under medium heat. Saute the garlic and onions for 2-3 minutes or until the onions are translucent. Add the beef and cook it for 8-10 minutes or until it is brown. Mix in the bay diced carrots and potatoes. Pour in the beef stock or water and add the bay leaf. Cook for another 10-15 minutes or until the potatoes and carrots are tender. Stir in the tomato sauce. Simmer for another 5 minutes or until you reach the desired consistency for the sauce. Season it with fish sauce and pepper. Serve warm with rice.

 

Photo Courtesy Of: @joefoodie

Arroz ala Cubana

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Arroz ala Cubana or Cuban style rice is famous dish in Peru and the Philippines. It is sautéed ground beef and vegetables served with a fried egg, cooked sunny side up and fried plantains of the saba variety.

Ingredients:

1/2 kg ground beef (use sirloin or top round)

3 potatoes, cut in small cubes

1 carrot, cut into small cubes

1/2 cup sweet peas

1 small red bell pepper, cubed

1 small green bell pepper, cubed

2 tablespoons raisins

1 tablespoon minced garlic

1 large onion, chopped

2 tomatoes, chopped

1 cup tomato sauce

1 pinch basil

3 tablespoons olive oil

2 tablespoons light soy sauce

1/4 cup vegetable oil

Salt and pepper

4 eggs, fried sunny-side-up

4 large plantains, sliced lengthwise

In a heavy saucepan, heat 1/4 cup of cooking oil over medium heat. Fry the potatoes and carrots for 6-8 minutes until the edges are lightly browned. Remove with a slotted spoon and transfer to a plate with paper towels to drain the oil.

Using the same oil, fry the plantains for 3-5 minutes or until they turn light brown. Drain the oil using paper towels and set aside.

Discard the oil in the pan and replace it with the olive oil. Heat under medium flame and sauté the garlic and onions. Cook for 3 minutes or until the onions become translucent. Add the tomatoes, peas and bell peppers. Stir-fry for another 5 minutes before adding the ground beef, fry it until it is no longer pink. Season the meat with the soy sauce, salt, pepper and basil.

Combine the beef, potatoes and raisins. Pour in the tomato sauce and mix well. Let it simmer for 5 minutes.

Serve with rice, fried eggs and plantains.

Photo Courtesy Of: dbgg1979