December 10

Instant Pot Hamburger & Cabbage Soup

We had a produce box that was given to us and we wanted to find a way to use as much of as we could. The box was packed with everything from bok choy and potatoes, to organic North Shore ground beef and organic locally produced bone broth. As we were discussing what we wanted to make from it we were leaning towards some sort of soup so we could use up that bone broth. We ended up settling on a variation of a hamburger & cabbage soup were we used up the bok choy (chinese cabbage) that we were given. The recipe ended up working perfectly in that we didn’t need to run to the store for anything, and we got to use up a few other things we already had sitting around.

The local and fresh ingredients really helped to add extra flavor to this soup. The local ground beef was fresh, as was the bone broth. The bok choy was a neat improvisation on the cabbage, but it ended up a good choice. So much so, that I’ll probably end up substituting it again next time I decide to make this. The soup was good on it’s own, but I really enjoyed kicking it up a notch when I ate a bowl with some red pepper flakes and dash of Tabasco sauce.

Instant Pot Hamburger and Bok Choy Soup

A variation on Hamburger and Cabbage Soup
Prep Time 8 mins
Cook Time 25 mins
Total Time 33 mins
Course Dinner, Lunch, Soup
Calories 2834 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 1 lb Ground Beef
  • 3 heads Bok Choy cut into 1" strips.
  • 1-2 Carrots diced
  • 14.5 oz Diced Tomatoes, canned straight from the can, do not drain
  • 3-4 Potatoes diced
  • 18 oz Kidney Beans drained
  • 14 oz Bone broth
  • 4 cups Water
  • 2 tbsp Garlic Powder
  • 1/2 tsp Paprika
  • 2 tsp Sea Salt
  • 2 tsp Black Pepper, ground

Instructions
 

  • In the Instant pot, hot the saute button and brown the ground beef and cook into crumbles (about 8 minutes).
  • Add diced carrots and bok choy, and cook until soft (about <10 minutes), stirring occasionally to prevent burning.
  • Add in the potatoes, the can of diced tomatoes, and the can of drained kidney beans.
  • Add all the spices; salt, pepper, garlic, and paprika
  • Add the bone broth and the and water, give it a good stir.
  • Put the lid on the Instant Pot and cook on high for 10 minutes. Do a quick release with it finishes.
  • Serve immediately. The soup tastes even better the next day!

Notes

Original recipe: https://sweetcsdesigns.com/one-pot-hamburger-cabbage-soup/

Nutrition

Calories: 2834kcalCarbohydrates: 320gProtein: 194gFat: 100gSaturated Fat: 36gTrans Fat: 6gCholesterol: 322mgSodium: 7480mgPotassium: 13540mgFiber: 85gSugar: 50gVitamin A: 123377IUVitamin C: 1311mgCalcium: 3157mgIron: 54mg
Keyword Beef, Bok Choy, Bone Broth, Broth, Cabbage, carrots, Ground Beef, Hamburger, Instant Pot, Kidney Beans, Tomatos
Tried this recipe?Let us know how it was!

April 3

Ground Beef Stroganoff

We’re doing a lot of cooking at home during this COVID pandemic. Last night Traci whipped together this fantastic beef stroganoff. It was quick and easy to make. And it helped to use up lots of stuff we already had open, like a box of pasta, so that made it even better! It was definitely a delicious warm confort meal that really hit the spot.

Ground Beef Stroganoff

Prep Time 30 mins
Total Time 30 mins
Course Dinner, Main Course
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 2 tbsp butter
  • 1 package 8 oz sliced baby portabella mushrooms
  • 1 cup chopped onions
  • 2 cloves garlic finely chopped
  • 1 lb lean ground beef at least 80%
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup All-purpose flour
  • 1 cup Sour Cream
  • 6 cups Egg noodles, cooked
  • Chopped Italian flat-leaf parsley, if desired

Instructions
 

  • In 10-inch nonstick skillet, melt butter over medium heat. Cook mushrooms, onions and garlic in butter 5 to 7 minutes, stirring occasionally, until tender. Remove from skillet to small bowl; set aside.
  • Increase heat to medium-high. In same skillet, cook beef 5 to 7 minutes, stirring frequently, until no longer pink; drain. Stir in 1 cup of the beef broth, the Worcestershire sauce, salt and pepper; heat to boiling. Beat flour and remaining 1/2 cup beef broth with whisk until incorporated; stir into beef mixture. Add mushroom mixture; return to boiling, and stir constantly about 1 minute or until mixture thickens. Remove from heat; stir in sour cream.
  • Serve with cooked noodles. Garnish with parsley.

Notes

It’s important to create a slurry with the flour and broth so the mixture will blend in with meat mixture in the skillet without forming lumps. Bringing everything to a boil thickens the skillet dish and cooking it for a minute or two cooks away any raw flour taste.
If you don’t have egg noodles, you can substitute pasta.
A sprinkle of fresh parsley or green onion adds to the visual appeal and fresh flavor of an everyday skillet dinner.
Using ground beef speeds up a dish that usually takes much longer; stroganoff is usually made from chunks of beef that benefit from a long slow braising.
Using mushrooms and Worcestershire sauce helps boost the beefy, savory flavor .
Cook your noodles while you’re preparing the stroganoff, and your dinner will be ready to serve in 30 minutes.
 
Original Recipe: https://www.bettycrocker.com/recipes/ground-beef-stroganoff/d6e8b87f-fbaf-4d58-a44b-ddbc1d69699d
Keyword Beef, Noodles
Tried this recipe?Let us know how it was!