68 quick sour beef Recipes

ground beef, onion, chopped, garlic, minced, picante sauce, ground cumin, dried oregano leaves, crushed, salt, flour tortillas (7 to 8 inches), melted butter, sour cream, guacamole

vegetable oil, onion, chopped, red bell pepper, cut into 1/4-inch dice, green bell pepper, cut into 1/4-inch dice, chili powder, unsweetened cocoa powder, salt, cinnamon, black pepper, ground beef chuck (preferably 80% lean), whole tomatoes including juice, chopped, molasses, sour cream

chopped onion, flour, butter, black pepper, paprika, ground beef, browned and drained, cream of mushroom soup, sour cream

i use a 3 1/2 to 4 lb chuck roast, well marbelized with fat, and if you can find a bone-in roast, that s better yet (but it s almost always boneless chuck that you find at the grocer). i like to quickly rinse the roast in cold water just before i lay it on the cutting board to coat it with seasoned flour. place the following ingredients in a small baggie and shake the closed bag to mix it up, flour, salt, garlic salt, crazy mixed-up salt (if you can tsp get this seasoning, use seasoned salt instead, but jane s is by far the best), pepper, use your hands to generously pat the seasoned flour into the roast, on both sides, flipping the roast a couple times and repeating the process., in a dutch oven or roasting pan large enough to hold the roast, heat 1 tbsp oil over medium high heat - you want your pan and oil to be hot enough to sear the roast well when you put it in the pan. when the oil is just about to the smoking point, put the roast in and cover the pan. let the meat sear until nicely browned on the bottom, then flip the roast. let it sear for a minute or two on the second side, then add, beef stock (i much prefer the boxed stock to the canned broth - it just seems to give the gravy a much richer taste in the end), cover the roasting pan and place it in a pre-heated 300 degree oven. roast for 4 to 5 hours, until the meat is fork tender and falls apart easily. i check the roast each hour, quickly opening the lid, just to make sure the stock has not evaporated. as long as your pan has a good seal on it, this shouldn tsp happen. but if necessary, add more stock to the pan., an hour before the roast is done , prepare the mashed potatoes. peel 6 large red potatoes (these work better - at least for me - because they are much moister than the russets, so the mashed potatoes are creamier); cut into 1/4th, and place them in a large saucepan - rinse the cut potatoes 2 times in cold water, then cover them in fresh cold water and place the pan over medium high heat; boil until tender. this is usually about 30 minutes, but it depends on the size of your cuts, so just cook them until you can easily insert a fork into a potato. drain potatoes well, reserving 1 cup of the water for the gravy. add the following to the hot potatoes, butter, sour cream, milk, salt, crazy mixed up salt (use regular salt or garlic salt if jane s salt is not available), pepper, i use a hand masher , but you can use an electric mixer or however you chose to mash the potatoes into a creamy yet firm texture. add more milk if potatoes are too stiff. place the mashed potatoes in a buttered casserole dish, cover with foil, and place in the oven to keep warm while you make the gravy., prepare the gravy, melt 2 tbsp butter, stir in 1/4 cup flour to make a paste, stir in enough beef stock to thin the paste enough to pour., finished roast from the pan and place it on a plate; cover meat with foil to keep warm., place the roasting pan over a medium flame and bring the liquid to a gentle boil (i usually seem to have about 1 1/2 to 2 cups liquid in the pan when the roast is done - if you have less, just use the beef stock to increase your liquid)., use a whisk to gradually whisk in the butter/flour/stock liquid., add 2 tbsp beef base - i use tone s (i prefer beef base to buillon - has a richer flavor and is really worth having on hand, but if you can tsp find this, try knorr s beef buillon extra large cubes), add the 1 cup of reserved potato water, add 1/2 cup beef stock, taste the gravy and see if you want more seasoning. i usually find i don tsp need to add anything at this point, since i have the seasoning from the flour coating and the stock and the beef base. if you think you need more seasoning, add salt and pepper to your taste. beef base will also give you more saltiness., keep the gravy warm while you uncover the meat and use 2 forks to pull the meat apart into small to medium chunks., you are now ready to assemble...

egg, quick-cooking oats, onion soup mix, ground turkey or beef, apricot nectar, brown sugar, ketchup, cider vinegar, prepared mustard, prepared horseradish, minced fresh parsley

ground beef (feel free to add ground lamb or pork to the mix), lemon juice, oregano, cumin, garlic powder, salt (or to taste), black pepper, onion, finely minced, cayenne pepper, breadcrumbs, greek pita breads (can use pita pockets if in a pinch), olive oil, for brushing, water, for dipping, tomato (optional), onion (optional), tzatziki (made with yogurt, not sour cream) (optional), aioli (or donair sauce) (optional), harissa (optional), lettuce (optional), french fries (optional), coleslaw (optional)

onion, chopped, green bell pepper, roughly chopped, celery, thinly sliced (2 stalks ), vegetable oil or 2 tbsp butter, beef hot dogs, sliced, chili without beans (hot or mild, such as hormel), diced tomatoes with green pepper celery and onion, kidney beans, drained, chili powder, garlic powder, cumin powder , scant, salt and pepper, to taste, grated cheese, sour cream, chopped onion, sweet pickle relish

ground beef, salt, frozen hash browns, thawed, cream of mushroom soup, sour cream, shredded cheddar cheese, onion, chopped, french-fried onions

refrigerated cornbread twists dough, ground beef, taco sauce, shredded mexican blend cheese, sour cream (optional)

ground beef, tomato sauce, garlic salt, basil, oregano, fine egg noodles, cream cheese, sour cream, green onions, chopped, shredded mozzarella cheese

ground beef, taco seasoning, water, crescent roll dough or 1 (8 oz) package flour tortillas, fat-free refried beans, cheese, grated, salsa, sour cream

ground meat, rotel tomatoes, carton sour cream, onion, chopped, noodles (any type ), cheddar cheese

lean ground beef, onion, diced, taco seasoning, salt , to taste, pepper , to taste, chopped mild green chilies, green chili salsa (can use any picante or salsa), water, vegetable oil, for quick frying, corn tortillas, cheddar cheese or 1 lb monterey jack cheese, grated, mild red chile enchilada sauce, green enchilada sauce, sour cream, cream or 3 tbsp milk

onion, minced, bacon, diced, butter, flour, beef stock, canned peas, salt & pepper, to taste, nutmeg (or more ), sauerkraut, drained & chopped (or more ), sour cream , when serving (optional)

olive oil, onion, sliced, garlic, crushed, beef, mushrooms, tomato paste, red wine or 1/2 cup white wine, light sour cream, chopped fresh parsley, paprika, minute beef ramen noodles

ground beef, salt, pepper, onion powder, garlic minced, salsa (as hot or mild as you like it), refried beans, sour cream, shredded cheddar cheese divided, tortilla chips

ground beef, spaghetti sauce, sour cream, low fat cottage cheese, grated mozzarella cheese, lasagna noodles , at least, grated parmesan cheese

spaghetti, vegetable oil, ground beef (pref. buffalo), onion, green bell pepper, tomato sauce, bottled minced garlic, worcestershire sauce, chili powder, ground cumin, ground cinnamon, allspice, cayenne pepper, salt, kidney beans, shredded sharp cheddar cheese, fresh diced tomato, sour cream