GROUND BEEF RECIPES NYTIMES RECIPES

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HOMEMADE HAMBURGER HELPER RECIPE - NYT COOKING



Homemade Hamburger Helper Recipe - NYT Cooking image

Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.

Provided by Priya Krishna

Total Time 1 hours 15 minutes

Yield 4 servings

Number Of Ingredients 16

1/4 cup neutral oil, such as canola or vegetable
1 large yellow onion, diced into 1/2-inch pieces
Kosher salt and black pepper
3 garlic cloves, minced
5 strips uncooked smoked bacon, finely chopped
1 pound ground beef
1 cup dry white wine
3 cups chicken stock or water
3/4 cup heavy cream
1/4 to 1/3 cup hot sauce
2 teaspoons hot smoked paprika
1 bay leaf
8 ounces elbow pasta
5 slices American cheese, ripped into small pieces
1 1/2 cups grated Cheddar
1/2 cup finely chopped chives

Steps:

  • Heat a large (12-inch) sauté pan or Dutch oven over medium-low heat, and add oil and onion; season lightly with salt and pepper. (The hot sauce added in Step 6 will add a lot of flavor, so be careful not to overseason here.) Let cook until the onions turn light beige in color and begin to caramelize, 20 to 25 minutes.
  • Add garlic, and cook until fragrant and starting to brown ever so slightly, about 2 minutes.
  • Increase heat to medium-high and add bacon and ground beef, using the back of a large spoon to break up the meat into smaller pieces. Continue to cook until the liquid has mostly evaporated and the meat starts to sear and develop a crust on the bottom of the pan, 12 to 15 minutes.
  • Remove pan from the heat and carefully drain off most of the fat, leaving a little in the pan to keep the meat moist.
  • Return pan to the medium-high heat and add white wine, allowing it to reduce until the mixture is almost dry, about 10 minutes.
  • Add the chicken stock, heavy cream, hot sauce, paprika and bay leaf to the pan. Mix until combined and bring to a boil over medium-high.
  • Once the mixture is boiling, add the pasta and cook until al dente, stirring often, about 9 minutes.
  • Reduce the heat to low and stir in both types of cheese, stirring until completely melted and sauce is thickened.
  • Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.

OFF-OVEN ROAST BEEF RECIPE - NYT COOKING



Off-Oven Roast Beef Recipe - NYT Cooking image

Provided by Sam Sifton

Total Time 2 hours 30 minutes

Yield 4 to 6 main courses, with leftovers for sandwiches

Number Of Ingredients 6

1 beef roast, like top, eye or bottom round, approximately 3 pounds
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Red-pepper flakes to taste

Steps:

  • Remove roast from refrigerator. Preheat oven to 500 degrees.
  • In a small bowl, mix together salt, pepper, garlic, olive oil and red-pepper flakes to create a kind of paste. Rub this all over the roast. Place beef in a roasting pan or cast-iron skillet, fat-side up, and put in oven. Cook undisturbed for 5 minutes per pound.
  • Turn off oven. Do not open oven door. Leave roast to continue cooking, undisturbed, for two hours.
  • After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.

More about "ground beef recipes nytimes recipes"

HOMEMADE HAMBURGER HELPER RECIPE - NYT COOKING
Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine american
  • Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.
See details


OFF-OVEN ROAST BEEF RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
  • After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
See details


HOMEMADE HAMBURGER HELPER RECIPE - NYT COOKING
Think of this as the most luxurious Hamburger Helper you’ve ever had. It’s how Mark Rosati, the culinary director of Shake Shack, turns leftover ground beef into a complete weeknight dinner. The entire dish — even the pasta — is made in one pot, and melds the indelible comfort of macaroni and cheese with the complexity of a good Bolognese. This definitely has a kick, so adjust the hot sauce according to taste.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 15 minutes
Cuisine american
  • Remove the pan from heat, stir in chives and season to taste with salt and pepper. Serve immediately.
See details


OFF-OVEN ROAST BEEF RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours 30 minutes
  • After two hours, remove roast from oven. Slice and serve alongside, ideally, a watercress salad, some skillet-fried potatoes and a small tureen of Henry Bain sauce.
See details