Handy Beef Mix Food

NEBRASKA HANDHELD MEAT PIES

Steps:

• For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes.
• Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
• Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
• For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
• While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.

ALL PURPOSE GROUND MEAT MIX

Steps:

• Brown meat in a large pot.
• Drain.
• Stir in celery, garlic, onion, green pepper, salt and pepper; cover and simmer about 10 minutes until vegetables are tender but not soft.
• You can use this mixture immediately during your cooking session or freeze in two-cup portions for later use. (easy to put in ziplock bags flattened, pushing as much air out as possible).
• SUGGESTED USES (be creative).
• TACOS: Add one package taco seasoning to two cups All-Purpose Ground Meat Mix (follow package directions for amount of water).
• Freeze.
• To serve: thaw and heat taco mixture; prepare tacos as you would normally.
• TACO POTATOES: Follow instructions for taco mixture (above), but serve the mixture over baked potatoes instead of tortillas or taco shells.
• Top with grated cheese, diced tomatoes, sour cream, sliced green onions, sliced black olives and salsa.
• EASY TACO SALADS: Follow instructions for taco mixture; place a layer of corn chips or tortilla chips on plate; spoon taco mixture over chips; add layer of shredded lettuce; add diced tomatoes, sliced green onions, sliced black olives, sour cream and salsa.
• SLOPPY JOES: In a large skillet, place two cups Ground Meat Mix, one (10 3/4 ounce) can tomato soup, two tablespoons brown sugar, and one teaspoon prepared mustard.
• Stir.
• Cover and simmer ten minutes.
• Serve ladled onto hamburger buns.
• The All-Purpose Ground Meat Mix can also be used for: stuffed peppers, chili, spaghetti, and baked ziti. See my cookbook for additional ideas: [url=http://beta.recipezaar.com/cookbook.php?bookid=46486]Things to make with All Purpose Ground Beef Mix[/url].