One-dish Ground Beef Skillet Recipes

Nancy's Macaroni Goulash (aka: Macaroni & Beef)


1 lb ground beef

1 medium onion, chopped

½ cup green pepper, seeded and chopped

3 ½ cups canned whole tomatoes, cut into pieces, with juice from can

1 cup tomato sauce

2 cups elbow macaroni

2 TBLS granulated sugar

2 tsp salt


In a Dutch oven, lightly brown ground beef. Drain. Add onion and green pepper. Continue cooking until vegetables are tender. Stir in remaining ingredients. Cover and simmer 15 to 20 minutes, or until macaroni is tender. Serves 4 to 6.


June’s Shells & Beef



1 lb ground beef

1 TBLS oil

1 small can baby or regular peas, drained

1 small can Contadina tomato paste

1 15 ½ oz. can Hunt’s tomato sauce

2 ½ tsp onion powder

1 ½ tsp garlic powder

½ box shell pasta (about 8 oz.), cooked (can sub. macaroni or wide noodles)


Cook elbows in boiling salted water until tender. Set aside. Meanwhile, Brown ground beef in oil. Stir in elbows and remaining ingredients. Simmer over medium-low heat for 20 minutes, or until heated through. Serves 4 to 6.


Nancy’s Cheeseburger Macaroni Skillet


1 lb ground beef

1 small yellow onion, chopped

1/3 cup ketchup

1 Tbls prepared yellow mustard

1 box macaroni and cheese

1 can diced tomatoes, with juice


Prepare macaroni and cheese according to package directions. Set aside. In a skillet, brown beef with onion. Drain. Stir in macaroni and cheese, plus remaining ingredients. Simmer for 15 to 20 minutes, or until heated through. Serves 4 to 6.


June's Beef, Tomato & Macaroni Medley


(This recipe dates from 1964)


1 ½ lbs ground beef

2 TBLS butter, or bacon drippings (can sub. margarine)

1 cup water or leftover cooking liquid from fresh carrots, corn or peas

2 ½ cups canned tomatoes, cut up, without liquid

8 oz. elbow macaroni, cooked until tender.

½ tsp salt


In a skillet, slowly heat the meat in butter, stirring frequently, until the meat is gray in color. Add water, cover and simmer for 20 minutes over low heat. Stir in tomatoes, macaroni and salt and continue simmering for 15 to 20 minutes longer, or until liquid reaches the consistency of gravy. Serves 4 to 6.


Beef Skillet Supper


1 lb ground beef

1 1/2 TBLS onion powder

1 TBLS vegetable oil

2 cups hot water

1 15 ½ oz can diced tomatoes

1 small can whole kernel corn, or cut greenbeans, or peas, drained

¼ cup ketchup or Heinz 57 sauce

1 tsp granulated sugar

1/8 tsp black pepper

1 cup elbow macaroni, cooked


In a skillet, sprinkle beef with onion powder and brown in oil. Drain off fat. Stir in remaining ingredients and bring to a boil. Reduce heat to low and simmer, uncovered, 15 to 20 minutes. Serves 4 to 6.


Yum-Yum Skillet Supper


1 lb ground beef

1 small yellow onion, chopped

1 can condensed chicken gumbo soup

2 TBLS ketchup

2 TBLS yellow mustard

1 tsp Worcestershire sauce

½4 tsp each, salt and pepper

1 package Success white rice (or any brand white rice), cooked


Cook rice according to package directions. Meanwhile, in a large skillet, cook beef with onions, until lightly browned. Stir in soup, ketchup, mustard, Worcestershire, salt and pepper. Simmer over medium-low heat for 10 minutes, or until well-heated. Spoon over individual portions of rice. Serves 4. (Don’t like rice? May also be served over Hamburg buns.)

Dusty's Diner Hamburger recipes & sauces

SPECIALTY HAMBURGER SAUCES:

Nancy's Big Burger Sauce:

1/4 salad dressing (such as Miracle Whip)
1/4 cup Hellman's (or your favorite brand) mayonnaise
2 Tablespoons, heaping, French salad dressing
1/2 Tablespoon sweet pickle relish
2 teaspoons, heaping, dill pickle relish
1 teaspoon granulated sugar
1/4 teaspoon bottled hot sauce (strictly optional)
1 teaspoon onion powder or very finely minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

Mix all ingredients in a bowl, until very well blended, chill, covered, at least one hour, before serving, to allow flavors to blend.

Serve this sauce with a freshly cooked hamburger, with shredded lettuce, slice of yellow cheese, and fresh finely chopped onion, on a seasme seed or plain hamburger bun.

NOTE: An easier and faster way to make a sauce fairly simailar to the one above:


2 Tablespoons sweet pickle relish
1/4 cup mayonnaise
2 Tablespoons ketchup
2 teaspoons water

Blend together, and serve.


Nancy's Sweet 'N Easy Red Chili Sauce

1/2 cup tomato ketchup
3 heaping tablespoons sweet pickle relish

In a bowl, combine all ingredients. Cover and chill at least 30 minutes to let flavors blend. Top burgers, fried frish, steak or hot dogs with sauce.


Nancy's Mid-City Burger Sauce

1 cup mayonnaise
1/2 cup ketchup
1/4 cup prepared yellow mustard
1/2 Tablespoon finely minced yellow onion
1/4 teaspoon black pepper
1/8 tsp salt

In a bowl, blend all ingredients together.

Serve a generous sauce on a freshly grilled or fried burger, cooked to your liking. Additionally, if desired, garnish with two slices freshly cooked crisp bacon, and a heap of sliced grilled (browned) onions on a toasted hamburger bun or crusty roll.


Nancy's Original Saratoga Burger Sauce

1 cup Mayonnaise
1/4 cup A-1 or HP steak sauce
1 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon horseradish
1/4 teaspoon black pepper
1/8 teaspoon salt

In a bowl, blend all ingredients together. Cover and chill for 30 to 60 minutes to allow flavors to blend.

Grill or fry burgers to desired doneness. Serve with sauce, and garnished with green lettuce leaves, cored sliced tomato and two fresh thin to medium slices of Bermuda or Spannish onion. Serve on crusty rolls or toasted hamburger buns.

HAMBURGER RECIPES:


Dusty's Diner Burger


4 store-made hamburger patties

4 slices cheddar cheese or Swiss cheese

2 cups thinly sliced sweet or yellow onion

1 TBLS butter or margarine

8 slices crisp cooked bacon

1 to 1 1/2 cups Heinz 57 sauce, or any bottled steak sauce, or ketchup (optional)

4 toasted hamburger buns or soft sandwich rolls.


In a medium skillet, fry onions in butter until browned. Drain off butter and set onions aside. Heat skillet or grill over medium-high heat. Grill burgers approximately 7 to 10 minutes, or until edges are browned and juice forms in the middle. Flip over and continue grilling for 3 minutes. Top the burgers with cheese and equal portions of onions. Continue cooking for about 5 to 7 minutes. Before removing from grill or skillet, place two slices of the cooked bacon on each burger. Before serving, if desired, spoon equal amounts of sauce on bottom of each toasted bun. Goes great with coleslaw and fries. Serves 4.



Nancy’s Tri-City Burger


1 lb lean ground beef

¼ cup fine dry bread crumbs

1 egg, lightly beaten

1 clove garlic, minced

2 TBLS grated onion

1 TBLS steak sauce

1/4 tsp salt

½ tsp black pepper

4 slices yellow American cheese

4 slices cored ripe tomato

4 to 8 green leafy lettuce leaves

4 hamburger buns, toasted

2 TBLS ketchup

2 TBLS yellow mustard

8 sweet pickle slices (if desired)


In a large bowl, gently combine meat with bread crumbs, egg, garlic, onion, salt and pepper, until well-blended. Divide into 4 equal portions, roll into a ball and gently press into a patty with the heel of your hand. Grill for 12 to 14 minutes, turning once. While meat is cooking, toast buns. Place one tablespoon each of ketchup and mustard on bottom of each bun. If desired, add two pickles. Add lettuce and tomato and top with cooked burger. Place top bun on burger and serve. Serves 4.

Dusty's Diner soup du jour: 4 soup recipes

French Onion Soup


3 TB butter or margarine

4 large sweet or yellow onions, sliced thin

1 /2 tsp salt

2 cans beef broth

4 slices French bread

4 slices Swiss or Havarti cheese


Melt butter in a large skillet. Add onions and cook until onions are soft and transparent. Pour broth and salt into a large saucepan, stir in onions. Bring to a boil. Reduce heat, cover and simmer for 30 minutes. 10 minutes before soup is done, place a slice of cheese on each piece of bread. Broil bread for 5 minutes. Pour soup into individual bowls and top with bread. Serves 4.



Broccoli-Cauliflower Chowder


3 TBLS butter or margarine

1 sweet or large yellow onion, coarsely chopped

1 10 oz box of frozen cauliflower, thawed & chopped

1 10 oz box of chopped broccoli, thawed

4 cups chicken broth

1 cup half & half coffee creamer

1/2 tsp original Mrs. Dash™ (or substitute 1/2 tsp freshly ground black pepper)

1/8 tsp salt

4 TBLS finely grated Monterey jack or Swiss

cheese (optional)


In a large saucepan, melt butter. Add onion and cook over medium heat, stirring, until onion is transparent. Stir in broth, cauliflower, and broccoli. Reduce heat slightly, cover, and simmer for 10 to 12 minutes. Stir in the half & half, Mrs. Dash™, and salt. Simmer for 7 to 8 minutes. If desired, sprinkle cheese on top of each portion before serving.


Frankfurter & Cheddar Cheese Soup


6 hot dogs, sliced 1/2 inch

1 10.5 ounce can condensed cheddar cheese soup

2 cans chicken broth

1/2 cup yellow onion, diced small

1/4 TBLS butter or margarine

1 small can diced tomatoes, drained

1 small can diagonally sliced or French-style green beans, drained

1 tsp Worcestershire sauce

1/2 tsp chili powder

1/8 tsp salt (optional)


In a small skillet, sauté onion and franks until browned. Remove from heat. In a large saucepan, stir together all ingredients



Beef and Green Pepper Soup

1 1/2 pounds lean ground beef

3 large green bell peppers, seeded and chopped

1 cup onion, chopped

1 clove garlic, minced

2 cans beef broth

2 cans condensed tomato soup

1 can crushed tomatoes

1 1/2 cups cooked white rice


In a Dutch oven, cook meat, green pepper, onion and garlic, until meat is just browned. Drain. Stir in all remaining ingredients, except rice. Bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, stirring from time to time. Stir in rice and continue simmering for 10 minutes. Serves 8 to 10.

Lovely Liver Recipes

June's Liver & Onions

4 slices (rashers) of bacon.

1 package of 4 slices of fresh or frozen calves' liver

all-purpose flour

salt & pepper, to taste

1 can Campbell’s French Onion Soup

2 heaping TBLS sour cream

1 to 2 TBLS all-purpose flour (optional)


In a hot skillet, fry bacon until very crisp. Set aside. Retain fat in pan. In a shallow bowl, mix salt and pepper with four. Carefully (to avoid thinner cuts of liver from falling apart), dredge all sides of liver with flour, making sure no part is folded over on itself. Cook liver in pan, about 3 to 5 minutes per side, depending on thickness.

Turn heat to low. Slowly pour soup into pan, and simmer, covered, for about 5 minutes, or until soup is hot. Remove liver. Crumble bacon into pan and gradually stir in sour cream. For thicker gravy, you may stir in 1 to 2 TBLS flour. Simmer, stirring for 2 to 3 minutes. Pour sour cream & onion gravy over liver, and serve. Serve 2 to 4.


Low Calorie Liver & Onions


1 lb calves' liver

1 vegetarian bouillon cube

1/2 cup water

2 medium yellow onions, sliced thin

3/4 teaspooon garlic powder

1/2 teaspoon thyme, crumbled


Heat water in a large skillet. Stir in bouillon cube until dissolved. Heat until simmering. Add onions and cook, stirring, for 5 minutes. If liver is large cut into strips (Some modern companies sell their liver thin and not very big–hence the cheap price.) Stir garlic powder and thyme into bouillon. Add liver to skillet and cook, stirring occasionally, until liver browns. If needed, add more water to prevent burning. Serves 3 to 4.


Braised Calves' Liver


1 1/2 lbs calf liver
1 cup onion, finely chopped
1/4 cup butter or margarine
1/2 tablespoon paprika
1/2 tabblespoon onion powder or very finely minced onion
1 tablespoon tomato paste
1/2 teaspoon salt

Slice liver in small, thin pieces. Brown the onions in butter. Stir in the paprika onion powder and tomato paste. Add the liver. Cover and simmer over a low flame for 15 minutes, or until the liver is done. Add salt just before serving.


Fried Pork Liver with Onions

6 slices bacon
3 large onions, sliced thin
salt & pepper, to taste
1/2 pound pork liver, sliced thin
1/2 cup flour
2 Tablespoons Crico or butter

Soak liver in milk. Drain thoroughly and pat dry with paper towels. Set aside. In a shallow bowl, add the flour; sprinkle in some salt and pepper.

In a deep skillet, fry bacon until crisp. Set aside on paper towels to drain, leaving the bacon fat in the pan. Add onions to the pan, along with desired amount of salt and pepper. Saute onions over medium-high heat, until soft and transparent. Remove onions from pan.

Allow pan to cool slightly, before carefully adding the Crisco or butter to the bacon fat in the pan. Lightly dust the liver in the flour, add to the skillet, and cook liver over medium heat, untill lightly browned on both sides. The liver will brown quickly, be careful not to burn it. Remove cooked liver from the skillet, and set aside on a warm plate.

Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (simmer) for exactly 15 minutes. Remove from heat and serve. NOTE: this recipe will work just as well with calves' liver.



Southern Fried Chicken Livers

1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
1/4 teasoon paprika
scant pinch, cayenne pepper (optional)
1/4 cup vegetable oil

Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces. Place livers in a sealable plastic bag, together with flour, salt, pepper, paprika, and, if using, cayenne pepper. Shake thoroughly, until well coated with flour mixture.

Heat the oil in a skillet; when quite hot (drops of water will bounce when flicked into the pan), arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.

Ground Beef (mince) Casserole Recipes

How can you not like a one-dish meal? Expecially when it's budget friendly? Here's four cassrole recipes for you to try, and hopefully enjoy:



Nancy’s Tater-taco Casserole



1 lb 85-90% lean ground beef

1/4 cup yellow onion, finely chopped

1 TBLS vegetable oil

2 cans condensed tomato soup

1 packet taco seasoning

1 15 1/2 oz. can whole kernel corn, drained

1/2 bag potato nuggets

1 cup cheddar or Monterey jack cheese, shredded



Pre-heat a large skillet to medium. Add oil and sauté onion until soft. Set aside. Add beef and cook, stirring, until brown and crumbly. In a large mixing bowl, stir in beef and onions with soup, taco seasoning and corn. Grease a large baking dish with cooking spray or butter. Spread meat mixture in an even layer on the bottom. Top with potatoes and bake for 40 minutes. Remove from oven and sprinkle with cheese. Continue baking for 10 to 15 minutes longer, or until potatoes are nicely browned. Serves 4 to 6.



June’s Tomato-Beef -Noodle & Cheese Casserole

1 lb ground beef

1 TBLS vegetable oil

2 slices yellow American cheese, sliced into ¼ inch strips

1 1 lb. can peeled whole tomatoes, with liquid

8 oz medium egg noodles

2 tsp onion powder

1 tsp garlic powder

dash, salt


Cook noodles in rapidly boiling water, adding salt 5 minutes before noodles are finished cooking. Drain and set aside. Meanwhile, brown beef in oil. Next, mash tomatoes and add tomatoes with about half of the liquid to the beef. Stir in onion powder and garlic powder, until well blended. Fold in noodles. Top with strips of cheese and simmer on med-low heat, about 20 minutes, or until heated through and cheese is melted. Serves 4.


Beef-Noodle Bake



3 TBLS butter or margarine, plus 2 TBLS.

3 TBLS all purpose flour

¾ tsp salt

1/8 tsp black pepper

1 ½ cups milk

1 4oz. can mushroom stems & pieces

1/1 package of broad (wide) egg noodles, cooked according to pkg. directions

1 lb ground beef

1 cup yellow onion, chopped

1 clove garlic, minced or (can sub. 1 tsp garlic powder)

¼ tsp oregano

1 8oz. can tomato sauce

1 cup mild white cheddar cheese, shredded


Pre-heat oven to 375 degrees. In a saucepan, melt three tablespoons of butter. Stir in flour, salt and pepper. Add milk and cook, stirring constantly, until thickened. Add mushrooms. In a skillet, melt 2 TBLS butter. Brown meat with onion and garlic. Stir in tomato sauce and oregano. Stir in mushroom sauce and a half cup of the cheddar cheese. In a two quart casserole, combine drained noodles with meat mixture. Sprinkle top with remaining cheese. Bake for 25 minutes. Serves 4 to 6.


Nancy’s Northeastern Shepherd’s Pie


1 lb ground chuck

1 small yellow onion, chopped

1 can diced tomatoes

1 can whole kernel corn, drained

1 can cut greenbeans, drained

2 TBLS Worcestershire sauce

1 TBLS ketchup or hot sauce

1 package four cheese flavor instant mashed potatoes

¼ cup New York or Cabot extra sharp cheese, shredded (optional)

½ tsp paprika or chili powder

1 refrigerated pie crust


Pre-heat oven to 350 degrees. Prepare potatoes according to package directions. In a large skillet, brown ground beef with onion, until beef is crumbly and onion is soft. Drain off fat. Stir in tomatoes, corn, greenbeans, Worcestershire and ketchup or hot sauce. Simmer over low heat for 10 to 15 minutes. Meanwhile, line a 9 inch pie plate with crust. Spoon meat mixture into crust, in an even layer. Top with potatoes. If desired, sprinkle potatoes with cheese and/or paprika or chili powder. Serves 3 to 6.