Creamed Ground Beef Recipes

Steps:

• Heat a large skillet over medium-high heat; stir in the ground beef, chicken bouillon, garlic powder, black pepper, and onion powder. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 7 minutes.
• Stir in the flour and cook for 3 minutes, stirring constantly. Stir in the milk and bring to a simmer, stirring constantly. Reduce heat to medium-low, and simmer 5 minutes to thicken.

Steps:

• Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.

Steps:

• Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!

Steps:

• 1. Put the onions, garlic, and ground beef in a large skillet.
• 2. Cook until ground beef is no longer pink.
• 3. Drain excess fat, then add salt and peppers.
• 4. Remove to a separate bowl.
• 5. Melt butter in the skillet.
• 6. Add flour, salt and pepper.
• 7. Cook, stirring constantly over low heat for about two minutes.
• 8. Do not allow to burn.
• 9. Gradually add milk, stirring constantly after each addition and allowing to boil before adding more.
• 10. This results in a smooth sauce.
• 11. When all milk has been added, continue to stir constantly and bring to a boil.
• 12. Allow to boil for one minute or until sauce is thick, continuing to stir.
• 13. Remove from heat and stir into beef mixture.
• 14. Prepare mashed potatoes: Place potatoes in a pot with enough water to cover by about 1/2 inch.
• 15. Cook until potatoes are tender.
• 16. Pour off cooking water (or save for a terrific addition to breads).
• 17. Add butter and milk (or cream).
• 18. Mash to desired consistency.
• 19. Serve ground beef mixture spooned over the mashed potatoes.
• 20. Variations: Add one teaspoon of your favorite spice blend to make a new and exciting variation.
• 21. You can eliminate the cayenne pepper if you don\'t like spicy hot foods.
• 22. If you do, then please add more!

Steps:

• Bring a large pot of lightly salted water to a boil. Add noodles and cook until tender, about 7 minutes. Drain.
• Meanwhile, place ground beef into a large skillet over medium-high heat. Season with onion powder, garlic powder, salt and pepper; cook and stir until evenly browned, 5 to 7 minutes. Drain off grease.
• Stir the cream cheese and cream of mushroom soup into the ground beef until well blended, about 5 minutes. Mix in the drained noodles and corn. Stir in evaporated milk to reach your desired consistency, about 5 minutes. Top with mozzarella cheese and cook until melted, about 5 minutes more.

Steps:

• In a large skillet over medium heat, brown the ground beef and onion.
• Stir in the flour, granulated bouillon, salt, pepper, and garlic and onion powders (and cayenne, if using).
• Saute all together until flour is absorbed, about 5 minutes.
• Gradually stir in the Worcestershire sauce and milk.
• Bring it all to a simmer, stirring, and cook until thickened, about 5 to 10 minutes.
• Serve over toast, biscuits, noodles, rice, or potatoes.
• Note: when I'm needing to avoid bread or noodles, I'll sometimes make a bunch of sauteed mushrooms and eat this over them, or sometimes with tofu. Delicious!

Steps:

• Cook beef in steam jacketed kettle or roasting pan until beef loses it's pink color, stirring to break apart. Drain or skim off excess fat. Add onions; stir-cook 3 minutes.
• Combine flour, salt, pepper. Sprinkle evenly over beef and onions. Mix thoroughly; cook about 5 minutes until flour is absorbed.
• Reconstitute milk. Blend Worcestershire sauce into milk. Add to meat mixture.
• Heat to a simmer, stirring frequently. Cook 10 minutes or until thickened. CCP: International temperature must reach 155°F or higher for 15 seconds. Hold for service at 140°F or higher.

Steps:

• Cook noodles according to package directions; drain. Meanwhile, in a nonstick skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. , In a large bowl, combine the soup, cheese, mushrooms, pimientos, butter, thyme and salt. Stir in the noodles and beef mixture., Transfer to a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

Steps:

• Brown ground beef in a medium sized skillet. Drain off fat.
• In a medium sized sauce pan or pot melt the stick of butter. Add the flour and cook over medium/medium-low heat to make a thick paste or rue. Keep stirring till it is a smooth consistency. Takes just a few minutes or so.
• Add the milk and stir till thickens to the consistency of cooked pudding. When this mixture cools down it thickens even more, so don't overcook or it will be too thick!
• Add in the ground beef and stir till incorporated well.
• Toast your bread. Serve with ground beef mixture on top of the toast. Salt and pepper to taste.