Beef broth (also known as beef stock) is a simple additive that you can use in soups, stews, gravies, and sauces that will add a lot of great flavor for very little cost.
This recipe for homemade beef broth makes quite a bit, so make sure you’re prepared to store it before you get started.
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A lot of folks don’t bother with homemade hamburgers. Since we’re already so used to fast food garbage, the frozen overpriced boxed burgers don’t really seem so bad.
But that’s because most people can’t even remember the last time they had a good fresh hamburger. That can be remedied with this easy recipe for hamburgers.
Photo by kalleboo on Flickr. Licensed under Creative Commons
This recipe, as with any hamburger recipe, is best when you have access to a barbecue or a grill, but for simplicity’s sake, it will be assumed you’re cooking on a frying pan in a regular kitchen.
You will need a pound and a half of ground beef. You can use a bit less meat if you’re willing to pad out your burgers with bread crumbs. You shouldn’t do that.
You’ll also need some fresh garlic, rosemary, thyme, sage, and parsley. A bit of worcestershire sauce is recommended, and as with just about everything else, a bit of salt and pepper.
Put your pound and a half of ground beef into a bowl and mix in two finely chopped garlic cloves, and a few shakes of rosemary, thyme, parsley, and sage, each. Add two tablespoons of worcestershire sauce, as well as a teaspoon of salt.
As far as pepper goes, it’s ideal to use freshly ground pepper, but if you don’t have any, it’s okay to use the regular stuff.
Mix everything together. Since it’s going to be easiest to use your hands, moisten your hands in cold water to help prevent the meat from sticking to you.
Now divide the mixture into five equal balls. Roll them up and then flatten them into a patty.
Assuming you’re cooking the burgers on a frying pan, use medium to high heat and cook each side until browned. Generally you’re looking at five to seven minutes on each side.
Despite the fact that no one really knows what a leek is, it’s a fantastic ingredient when paired in soup with potatoes. This is an easy recipe for homemade leek and potato soup.
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Today we’re going to learn how to make a classic. A traditional beef stew. This takes a little while to prepare, but you’ll have loads of leftovers and be able to enjoy it for days. Read More
This is a very easy chili recipe that you can cook on the stovetop with any decent sized pan. Preparation is quick and painless, but if you want this chili to turn out great, you should give yourself time to cook it for a while.
More cheese than chili
In your frying pan, heat a tablespoon of oil on medium to high heat. Once your pan and oil preheat, add your ground beef.
While you’re waiting for the oil to heat and the beef to brown, start chopping up all your vegetables and your garlic.
Once the beef has browned, throw in your chopped celery, a fairly finely chopped onion, and two or three crushed garlic cloves. Cook until the onion begins to soften.
Now add everything else. For your spices, a good guideline is one tablespoon of chili powder, oregano, thyme, and cayenne pepper. But like I said, there really isn’t a “wrong way” to flavor a chili.
Cover and cook for a minimum of one hour over low heat. There is pretty much no way to cook a chili for too long, as long as you’re simmering at a nice low temperature.
When it comes down to it though, you should just buy a slow cooker and cook a larger quantity for much longer. Most of the time a recipe of this size is meant to be for between four and six people. I’d recommend keeping it to yourself, or maybe sharing with one person maximum.