HAMBURGER SURPRISE RECIPES

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HAMBURGER SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Hamburger Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 45 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 18

2 1/2 pounds ground chuck
3 cloves garlic, minced 
2 stalks celery, diced 
1 large onion, diced 
3 cups beef stock or broth, plus more if needed 
One 14.5-ounce can whole tomatoes 
3 tablespoons tomato paste 
2 teaspoons dried parsley flakes 
1/2 teaspoon ground oregano 
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste 
1/4 teaspoon cayenne pepper, or more to taste
5 red potatoes, cut into chunks 
4 carrots, peeled and sliced on the diagonal 
1 green bell pepper, seeded and diced 
1 red bell pepper, seeded and diced 
1 yellow bell pepper, seeded and diced
Crusty bread, for serving

Steps:

  • In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
  • Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
  • Serve with crusty bread!

HOW TO MAKE GROUND BEEF STROGANOFF | HAMBURGER STROGANOFF ...



How to Make Ground Beef Stroganoff | Hamburger Stroganoff ... image

Give ground beef the stroganoff treatment by combining it with sauteed mushrooms and rich cream. Cook pasta right in the sauce for an easy one-pan dinner.

Provided by Food Network Kitchen

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 16

1 pound ground beef
Kosher salt and freshly ground black pepper
One 10-ounce package white mushrooms, halved or quartered if large
1 tablespoon extra-virgin olive oil
1/2 teaspoon paprika
3 cloves garlic, finely chopped
1 carrot, cut into 1/4-inch dice
1 small onion, chopped
1 tablespoon tomato paste
One 15-ounce can low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups dried penne pasta
2 ounces cream cheese, at room temperature
1/4 cup sour cream
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh parsley leaves

Steps:

  • Heat a large nonstick skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking the beef into small pieces with a wooden spoon, until well browned, about 5 minutes. Transfer to a medium bowl, leaving behind any drippings, and reduce the heat to medium.
  • To the same skillet, add the mushrooms, season with salt and cook until golden brown, 8 to 10 minutes. Transfer the cooked mushrooms to the bowl with the beef. Add the oil, paprika, garlic, carrot and onion to the skillet and cook until the carrots are soft and the onion is lightly browned, about 10 minutes.
  • Stir in the tomato paste and cook until the tomato paste has toasted and is evenly coating the vegetables, 2 to 3 minutes. Add the broth, Worcestershire and 1 1/2 cups of water to the skillet. Bring to a simmer and stir in the pasta. Cover and cook according to package directions until just al dente. Uncover, stir in the reserved beef and mushrooms and cook until heated through. Remove from the heat and stir in the cream cheese, sour cream, chives and parsley until the cream cheese melts and the sauce is creamy. Season with salt and pepper. Serve warm. 

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