Ground Beef And Onion Gratin Food

ONIONS AU GRATIN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
• Melt the butter in a large skillet over medium heat. Add onions; cook and stir until tender, about 5 minutes. Transfer to the prepared baking dish. In a medium bowl, stir together the beef broth and flour until smooth. Mix in the cream and season with salt and pepper; pour over the onions. Sprinkle Swiss cheese and Parmesan cheese over the top.
• Bake for 25 to 30 minutes in the preheated oven, until cheese is golden brown and the sauce is bubbly.

POTATO AND GROUND BEEF GRATIN

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch skillet, cook beef, salt and pepper over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
• Meanwhile, in 3-quart saucepan, melt butter over medium-low heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly, until bubbly; remove from heat. Stir in thyme.
• Stir milk into onion mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Stir in 2 cups of the cheese until melted.
• Spread half of the potatoes in baking dish. Top with beef; spread remaining potatoes over beef. Pour cheese sauce over potatoes.
• Cover with foil; bake 45 minutes. Sprinkle remaining 1 cup cheese over potatoes. Bake uncovered 15 to 20 minutes longer or until top is brown and bubbly and potatoes are tender. Let stand 5 minutes before serving.

SPICY AU GRATIN BEEF BAKE

Steps:

• 1. Preheat oven to 400°F.
• 2. In a medium non-stick skillet, over medium heat, add the first 4 ingredients and cook until meat is no longer pink and onion is tender.And drain if needed.
• 3. While meat mixture is browning, boil water.
• 4. In a large bowl add rest of ingredients except shredded cheese, cover with boiling water and mix well.
• 5. Pour into a greased or sprayed 2-quart baking dish.Cover with lid or foil and bake for 30 minutes.
• 6. Remove foil and sprinkle with cheese and bake until cheese is melted and lightly browned.

BEEF AND RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

A CRACKING BURGER

Steps:

• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
• Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
• Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
• With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
• Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed - this will help to firm them up.
• To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
• Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
• Cook the burgers for 3 or 4 minutes on each side, depending on how you like them - you may need to work in batches.
• Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
• Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
• Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
• Halve the burger buns and lightly toast them in the pan, then serve up.

BUTTERNUT AND ONION AU GRATIN

Steps:

• First off, in an oven safe baking dish, arrange the butternut and onion slices.
• In a mixing bowl, combine the cream, vegetable stock, parmesan, thyme and black pepper.
• Pour over the raw vegetables.
• Bake for 40 - 50 minutes at 200 degrees Celsius, until the cream is bubbly and the topping is brown and crispy.
• Season with salt and serve with fresh thyme.

GROUND BEEF VEGETABLE SOUP

Steps:

• Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
• Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

GROUND BEEF AND ONION GRATIN

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• Heat the oil in a skillet.
• Brown beef with garlic; drain and mix in the 1/4 cup Parmesan cheese, set aside.
• Simmer the onions in boiling water for 10 minutes; drain and reserve 1/2 cup of the onion water.
• To the 1/2 cup onion water, add in the boiled onions, soup, dry mustard, salt, pepper cheddar cheese and green onions; mix well.
• Pour the mixture into a prepared baking dish.
• Bake for 25 minutes.
• Combine the 1 cup Parmesan cheese, bread crumbs and butter; mix well.
• Remove the dish from oven and set to broil.
• Evenly sprinkle the crumb/cheese mixture on the casserole and broil for about 2 minutes.

GROUND BEEF AU GRATIN POTATOES WITH VEGETABLES

Steps:

• Preheat oven to 350 degrees, and lightly grease or spray a 1 1/2 quart baking dish with cooking spray.
• Add beef,onion, and seasoning to a large skillet and over medium heat, cook meat until no longer pink.
• Drain, and return meat to skillet.
• Add potatoes and vegetables to meat,stirring well to combine.
• Place mixture into prepared pan, and sprinkle with cheese.
• Bake for 30 minutes or until bubbly and cheese is melted.

GROUND BEEF AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F. Spray a 9x13 inch pan with cooking spray. Set aside.
• In a medium skillet, brown the ground beef and the onion. Drain and set aside.
• Meanwhile, in a medium saucepan, melt the butter over medium low heat. Stir in the flour. Slowly add in the beef broth and milk, mixing until smooth. Bring to a gentle boil, cooking until thickened.
• Remove from heat and add in the cream of mushroom soup and water.
• Layer the bottom of the prepared dish with 1/2 of the potatoes, then 1/2 the soup mixture, then 1/2 the ground beef mixture. Repeat with the remaining potatoes, soup mixture and ground beef.
• Sprinkle the cheese over the mixture. Cover with aluminium foil and cook in the preheated oven for 75-90 minute. Remove and cook uncovered for an additional 5 minutes.

MEAT AND POTATO SKILLET GRATIN

Steps:

• Crush and peel 2 garlic cloves. In a small pot over medium heat, combine cream, the crushed garlic, the thyme and 1/2 tablespoon sage. Bring to a simmer; cook until reduced to 1/2 cup, about 30 minutes. Strain and cool.
• While cream cools, heat oil in an ovenproof 10-inch skillet (preferably cast iron) over medium-high heat. Add half the beef and brown well, crumbling with a fork as it cooks. Season with 1/4 teaspoon salt and a few grinds of pepper; transfer meat to a paper-towel-lined plate. Repeat with remaining meat, 1/4 teaspoon salt and the pepper.
• Add onion to pan drippings (drizzle with oil if pan seems dry). Cook, stirring occasionally, until onions are tender and golden, about 10 minutes. Peel and chop remaining 2 garlic cloves; add to pan with remaining sage. Return meat to skillet. Toss in spinach, a handful at a time, until wilted. Season with 1/4 teaspoon salt, the Worcestershire and pepper to taste.
• Heat oven to 350 degrees. Peel rutabaga and cut in half. Slice each half crosswise into 1/8-inch-thick slices. Peel potatoes and cut into 1/4-inch-thick rounds. Layer half the rutabaga and potato slices over meat, alternating between rutabaga and potato, with slices overlapping one another. Season lightly with salt and pepper; top with half the cheese. Repeat with remaining vegetables and cheese. Spoon reduced cream evenly over top.
• Cover pan tightly with foil and bake until vegetables are very tender, 60 to 75 minutes. Uncover and cook until golden brown, about 10 minutes more. Cool 10 minutes before serving.

BEEFY AU GRATIN POTATOES

Steps:

• Set potato sauce mix aside. Place potatoes in a 3-qt. slow cooker; top with corn. In a bowl, combine soup, water, chiles, mushrooms, pimientos and reserved sauce mix; mix well. Pour a third of the mixture over corn. , In a large skillet, cook beef and onion over medium heat until the meat is no longer pink and onion is tender, 5-7 minutes, breaking up beef into crumbles; drain. Transfer to slow cooker. , Top with remaining sauce mixture. Do not stir. Cover and cook on low until potatoes are tender, 4 hours.

GROUND BEEF AND SQUASH SKILLET

Steps:

• Brown hamburger in skillet with garlic, onion, salt and pepper.
• Add in squash, tomato, bell pepper, and soy sauce. Stir to combine.
• Continue cooking on low heat about 20 minutes or until vegetables are tender.

SLOW COOKER BEEF AND POTATO AU GRATIN

Steps:

• Brown the ground beef in a pan, drain the fat then add some salt and pepper
• In a small bowl mix together the paprika, parsley, garlic powder, salt, and pepper
• Turn the slow cooker on to a high setting then add a layer of potatoes, onions, seasonings, ground beef, and then cheese. Repeat this
• Pour over the broth
• Put the lid on and cook for 4 hours

TOURNEDOS OF BEEF IN MUSHROOM, MUSTARD AND RED WINE SAUCE WITH CARAMELIZED ONION-POTATO GRATIN

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

BEEF ZUCCHINI AU GRATIN

Steps:

• Slice the zucchini andsprinkle with salt. Place all the zucchini slices in a colanderover the sink. Allow todehydrate while preparingthe restof thedish. *Do NOT skip this step or your dish will be very watery*
• Saute the chopped onion and garlic in olive oil in a large skillet. Add the ground beef and brown. Set aside.
• Warm the milk and butter in a medium saucepan until bubbly and thick.
• Remove from the heat and slowly stir in the shredded smoked gouda and the plain Greek yogurt until mixture is relatively smooth.
• Pat the zucchini dry and place on the bottom of a greased 8x8 baking dish.
• Add the beef and then slowly pour the sauce over the dish. Top with the shredded cheddar cheese. Bake at 400F for 35 minutes or until the cheese is brown and bubbly.

GROUND BEEF CASSEROLE WITH BROWN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Mix ground beef, brown rice, peas, soup, milk, soy sauce, and garlic together in a large bowl. Spoon into a 9x13-inch baking dish. Top with Cheddar-Monterey Jack cheese. Cover the baking dish with a lid or foil.
• Bake in the preheated oven until heated through and bubbly, 15 to 20 minutes.