Hamburger Soup

Last weekend, I enjoyed demonstrating a few new looks to mix-up your leftovers at the Women in Ag event in Kansas. Today, I put one idea of repurposing leftovers into practice— making a soup. Throw together a few pantry and freezer staples into a large stockpot, and you’ve got yourself a meal!

Ingredients

1 pound ground beef
1/2 medium yellow onion, chopped
3 small potatoes, cubed
1 can corn, 15 ounces
1 can beans, drained, 15 ounces
1 can diced tomatoes, 15 ounces
2 cups water
4 beef bouillon cubes
2 cups frozen vegetables
Salt and pepper to taste

Directions

  1. Cook beef and onion in large stockpot over medium heat.
  2. Add potatoes, corn, beans, tomatoes, water, beef cubes and frozen vegetables. Stir to combine.
  3. Cover and let simmer for 30 minutes.
  4. Add salt and pepper to taste. 

Notes

My hamburger stew used Yukon gold potatoes, dark red kidney beans, stewed tomatoes in Italian seasoning and frozen carrots and green beans. Those just happen to be what was in our freezer drawer and on our pantry shelf 🙂 Think you could master this new look to your leftovers and make a soup? 

Check out other meal ideas and videos on the Pastures and Plates Facebook page.


Quick & Easy Bierocks

Bierocks. Pronounced beer-rocks 🙂 But there is no beer in this recipe, only 8 simple ingredients, and that’s including the salt, pepper and water. As a child, ketchup would’ve HAD to be on that ingredient list. But my how the years have changed. These rolls are too darn delicious just as they are to need any dipping sauce, but I’ll leave that up to you!

Makes: 25 rolls

Ingredients

1 pound lean ground beef

1 pound ground pork sausage

1 medium cabbage, sliced in short strips

1 medium yellow onion, chopped

1 teaspoon salt

1 teaspoon pepper

1 cup water

25 frozen yeast dinner roll dough balls

Directions

  1. Proof dough according to directions on package.
  2. Combine and cook the beef and sausage in a large stockpot over medium heat.
  3. Add cabbage, onion, salt, pepper and water to meat for the filling. Cover and let simmer for 30 minutes.
  4. Remove stockpot from heat and drain any excess liquid from the filling.
  5. Preheat oven to 350 degrees.
  6. When dough is proofed and ready, flatten each ball into a small circle. Place about 1/4 cup of filling in the center of the dough. Wrapping the dough around the filling, pinch the edges to seal tightly. Place the filled dough, seal-side down, on a prepared baking sheet. Repeat with remaining dough leaving 3 inches of space between rolls.
  7. Bake rolls at 350 degrees for 30-35 minutes until golden brown.
  8. Serve warm and enjoy!

Notes

  1. After draining the filling, transfer to a bowl lined with several paper towels. The paper towels will soak up any remaining liquid, making it that much easier to seal the filled dough later.

2. Want to see this recipe in action? Visit Pastures and Plates on Facebook to view the cooking demonstration for bierocks!


Corned Beef Hash

When indulging at a local breakfast diner, you can pretty much guarantee either Scott or I will order the corned beef hash topped with fried eggs. Glorious! After our last breakfast date, I decided I needed to attempt a quick-and-easy corned beef hash skillet at home. Using corned beef sliced fresh from the deli saves LOTS of time, so the most effort for this treat is waiting for the skillet to cook, golden brown and crispy.

Makes: 4 servings

Ingredients

3 cups potatoes, cubed

1 cup sweet onion, sliced

1 cup red bell pepper, sliced

2 tablespoons olive oil

1 tablespoon Beef Seasoning

1/2 pound corned beef, chopped thin

4 eggs, prepared any style

Directions

  1. Preheat oven to 425 degrees.
  2. Combine the potatoes, onion, peppers and oil in a large cast iron skillet.
  3. Sprinkle with beef seasoning.
  4.  Fold in corned beef.
  5. Bake for 45 minutes, stirring the mixture once or twice before finished.
  6. Top skillet with eggs.

Notes

Eggs with a little ooze are just perfect plopped on top of this skillet. Bursting with flavor and a fantastic pair with the seasoned potatoes and beef. Still, I’m a dietitian and must recommend cooking to 160 degrees for food safety 🙂

Speaking of beef seasoning, check out this recipe from Kids, Cows and Grass. THE BEST, keep it stocked in your pantry. At. All. Times.

CornedBeefHash