Mystery Lovers' Kitchen: ground beef

Showing posts with label ground beef. Show all posts

Saturday, September 5, 2026

Homemade Hamburger Helper #Recipe Peg Cochran/Margaret Loudon

Full disclosure: I have never had store bought hamburger helper. I've never had any kind of hamburger helper. I decided to try this recipe for homemade hamburger helper thinking (hoping) my granddaughter might like it. (She did.) I made a few tweaks. She doesn't like finding bits of chopped onion in her food so I subbed onion powder. It worked just as well. I also used gluten free pasta since my daughter is gluten intolerant. I don't know how it would have turned out had I used regular pasta but this was a bit soupier than I expected. Actually, I didn't know what to expect. It was more of a soup/stew but we all loved it. And it was so easy to make!

1 pound lean ground beef

1/2 medium onion chopped, or ½ tsp. onion powder

2 heaping tablespoons tomato paste

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

3 cups beef broth

1 cup uncooked elbow macaroni, regular or gluten free

2 cups freshly grated cheddar cheese

Salt & pepper to taste

Add the beef and chopped onion (if using) to a large pot. Brown over medium heat. Drain any excess fat.

Stir in the tomato paste, garlic powder, chili powder and onion powder (if using). Salt and pepper to taste.

Add the beef broth and bring to a boil. Once boiling, add the macaroni and reduce heat slightly.

Cook until the pasta is tender and the liquid has been absorbed.

Remove pot from heat and add in the grated cheese. Stir until cheese is melted.

When a wealthy local benefactor is slain on the farm, Monica has to figure out who wanted to cash in on the killing . . .

As Sassamanash Farms hunkers down for the long winter, Monica agrees to let the local animal shelter host their Christmas-themed fundraiser there. The draw of the event—a chance to have your pet’s picture taken with Santa—brings in animal lovers from far and wide. But when the crackling fire dies down and the festive holiday props are all carted away, Monica discovers a very un-jolly sight next to the barn—the dead body of one of the shelter’s biggest donors. With the farm’s good name in jeopardy, Monica goes to work to root out the killer.

By all accounts the victim was a charming and generous supporter of the shelter, but Monica discovers that he was loathed by those who knew him for being tight-fisted and unscrupulous. Suspecting money might be the motive, she turns her sights on his stylish wife and her lavish lifestyle, along with the manager of the struggling shelter, who stood to collect a hefty bequest from his will. But as Monica closes in on one final clue, the culprit closes in on her. Caught unawares, she’ll have to survive the brutal winter weather, as well as a cold-blooded killer . . .

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Saturday, February 21, 2026

Cheesy Ground Beef and Potatoes #Recipe Peg Cochran/Margaret Loudon

This recipe is almost embarrassingly easy! It's quick and kid friendly. Even my granddaughter approved. It's from Kitchen.com and I've made a few tweaks. I used those tiny little potatoes--not sure if they were gold but they worked. I didn't have fresh thyme so I added a bit of dried thyme. A reviewer suggested the tomato paste and it was a good addition. It gave it more depth of flavor. We also used Parmesan cheese instead of cheddar. All good substitutions. Next time I would leave out the salt and wait to salt until I'd tasted it. I didn't have low sodium beef broth and it was a bit salty to my taste.

1 TBL oil
1 lb. lean ground beef
1 onion, diced
1 tsp garlic powder
1 tsp salt or to taste
1 1/2 lbs. baby gold potatoes, peeled if desired
2 tsp. fresh thyme leaves
1 tsp. paprika
1 1/2 cups low sodium beef broth
1/4 cup heavy cream
4 ounces shredded cheddar cheese
2 TBL of tomato paste (optional)

Heat oil in pan and add meat, diced onion, garlic powder, 1/2 tsp salt and a grind of black pepper. Sauté until meat is cooked through.

Stir in potatoes, thyme, paprika and salt and pepper.

Stir in beef broth, cream and optional tomato paste. Bring to a simmer, cover and cook for 10 minutes.

Uncover, stir and cook for 10 more minutes or until potatoes are tender.

Stir in cheese and serve.

Saturday, May 4, 2024

Salisbury Steak #Recipe Peg Cochran/Margaret Loudon

Salisbury Steak is named after Dr. James H. Salisbury (1823–1905) was an American known for his belief in a meat-oriented diet to promote health. The term Salisbury steak for a ground beef patty has been used in the United States since 1897. It's a great way to "dress up" a plain hamburger for a more elegant dinner. This recipe is adapted from a recipe by Chef John on AllRecipes.com.

Steaks:

1 pound ground beef

½ cup unseasoned bread crumbs

1 large egg, beaten

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon soy sauce

½ teaspoon black pepper

1 pinch cayenne pepper, or to taste

2 tablespoons salted butter

Gravy:

2 tablespoons butter

12 mushrooms, sliced (white or baby bellas)

1 cup diced onion

salt to taste

2 tablespoons all-purpose flour

3 cups low-sodium beef broth

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

Prepare the steaks by mixing ground beef, breadcrumbs, beaten egg, ketchup, Worcestershire sauce, dry mustard, soy sauce, cayenne (if using) and mix with fork or hands. Cover with plastic wrap and refrigerate for two hours or overnight to firm up.

In a skillet, melt butter and brown mushrooms and onions. Add flour and cook, stirring, for approximately 3 minutes.

Add broth, ketchup and Worcestershire sauce and bring to a simmer. Lower heat and cook, stirring occasionally until thickened, approximately 10 minutes.

Remove gravy to a measuring cup or bowl. Scrape pan clean.

Form meat into half inch thick patties.

Melt butter and brown patties on both sides. Pour in gravy, bring to a simmer, lower heat and cook until patties are cooked through and reach 160 degrees and gravy is hot. Season with salt to taste.

The Open Book Series

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

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Family fireworks lead to murder in the new Cranberry Cove Mystery from USA Today bestselling author Peg Cochran!

The Fourth of July always means endless celebrations in Cranberry Cove, and this year Monica and Greg have the added pleasure of spending it with Monica’s college roommate, Kelly Cargill. When they join Kelly and her family to watch the fireworks, it’s all very exciting—until the elderly matriarch of the family dies on the spot. Then evidence comes to light that she was poisoned, and Monica promises to do what she can to catch the culprit.

Just about everyone in Kelly’s family wanted to get their hands on what was sure to be a sizable inheritance. But Monica also discovers that one of them was trying to hide a messy love affair the older woman had discovered, and that the victim’s caretaker may have wanted revenge for enduring years of mistreatment. And just as more secrets surface and the clues begin to fall into place, Monica realizes that as she’s closing in on the killer, the killer is closing in on her . . .

Includes a mouthwatering cookie recipe!

Cranberry Cove #10 coming Summer 2024!

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My article on the Enduring Appeal of Cozy Mysteries

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Saturday, March 2, 2024

Mongolian Ground Beef #Recipe Peg Cochran/Margaret Loudon

This is a super easy and quick weeknight dinner when you're craving a dish with Asian flavor. Faster than take-out! And using ground beef is cheaper than buying a steak to slice for traditional Mongolian Beef. Following is the original recipe from the blog Gypsy Plate. It's easily customizable. I used 1 lb. ground turkey instead of beef, less garlic, less sambal oelek lest my husband's mouth catch fire, omitted the black pepper (ditto) and I added some green veggies. I microwaved the snow peas until crisp tender and microwaved the edamame before adding to the pan. You could substitute broccoli, shredded cabbage or even green beans to sneak in some veggies. I omitted the green onions and sesame seeds because my granddaughter would have revolted! You could provide them for family members or guests to add their own if desired.

2 Tbsp oil

1.5 pounds ground beef (or turkey)

6-7 garlic cloves, finely chopped

2 Tbsp ginger, finely chopped

6 Tbsp soy sauce or tamari

¼ cup brown sugar

½ cup chicken stock

1 Tbsp corn starch

2 Tbsp sambal oelek or to taste (or sriracha)

¼ tsp black pepper

Optional: snow peas or shelled edamame or vegetable of choice

Heat oil in a skillet over high heat.

Add the ground beef and cook, breaking up the pieces.

Add ginger and garlic and cook until fragrant.

Add any optional vegetables.

Make sauce:

Combine soy sauce, brown sugar, chicken stock, corn starch, sambal oelek and pepper in a bowl.

Add to the meat and combine well. Simmer a couple of minutes, until sauce thickens.

Garnish with diced green onions and sesame seeds if desired. Serve over hot rice or Asian rice noodles.

The Open Book Series

When murder taints writer-in-residence Penelope Parish’s charming British bookshop, she must follow the clues to catch a killer before tempers boil over.

AMAZON

BARNES & NOBLE

Cranberry Cove #10 coming Summer 2024!

AMAZON

BARNES & NOBLE

My article on the Enduring Appeal of Cozy Mysteries

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My web site

Saturday, July 15, 2023

Grilled Beef Kebabs

In my Open Book Series (A Deadly Dedication coming August 1), in the small town of Upper Chumley-on-Stoke there is a take-out place called Kebabs and Curries where Penelope Parish often picks up dinner to take back to her cottage. I decided to make my own kebabs adapted from a recipe on the blog Delicious on a Dime. They were a huge success--easy to make and very flavorful. It was raining so I couldn't grill them but they came out fine in the oven. I served them with tzatziki sauce and a salad. I also halved the recipe and I wish I hadn't so I could have put some in the freezer for another time. (Be sure to see cover reveal after recipe!)

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INGREDIENTS:

Wooden skewers - optional (approx. 15)

2 lbs. ground beef or beef and pork

1 tsp. onion powder

1 tsp. garlic powder

1 tsp paprika

1 tsp. salt

1/2 tsp. cumin

½ tsp pepper

Soak bamboo skewers if using.

Mix meat and remaining seasons in a bowl until well blended.

Form meat into oblongs and place on skewers if using.

To bake in oven:

Line a sheet pan with aluminum foil and place meat on it.

Bake for 20 minutes at 350-degrees

Or place on a 350-degree pre-heated grill and grill for approximately 20 minutes.

Optional: Serve with tzatziki sauce.

COVER REVEAL!

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Tuesday, January 9, 2018

Our Secrets to Making The Perfect Patty Melt -- A Holiday Buzz recipe from Cleo Coyle

Patty melts are absolutely delicious and (IMO) even better than burgers. The traditional version is made with juicy ground beef, but you can certainly mix it up with ground turkey or chicken. The only drawback to making these instead of burgers is an extra step or two in the process, which is why I make them extra-large—eight big ounces per patty melt. No, I do not eat the whole eight-ounce sandwich myself, and that's the point...

Cut this mondo patty melt in half, and you’ve got dinner for two. Cook two of these big boys, and you’ve got dinner for four.

Less sandwiches = less work.

And less work always helps me eat with joy! ;)

A Note from Cleo

Cleo Coyle has a partner in

crime-writing—her husband.

Learn about their books

by clicking here and here.

The 5-Napkin Burger is a popular eatery here in New York City, which is what inspired our 8-Napkin Patty Melt. Why eight napkins? One napkin for every ounce of meat, of course.

Our readers might recall this sandwich from a scene in our 12th Coffeehouse Mystery, Holiday Buzz. Coffee hunter Matteo Allegro, weary of the healthy but flavor-challenged appetizers served at a string of Manhattan holiday parties, ventures into the December night to bring back a more satisfying snack—this 8-napkin patty melt. He shares it with his partner in the coffee business, Clare Cosi, while she shares the facts (and a cogent theory) behind the murder of a part-time employee.

To see more recipes from the book, click here.

Click here for the
Free Recipe Guide.

AND NOW...

Our Secrets to Making

The Perfect Patty Melt

🍴

To download a free PDF

version of this recipe that

you can print, save,
or share, CLICK HERE.

Click here for Free PDF to -
The Perfect Patty Melt

OUR SIX SECRETS

Secret #1: Be patient with grilling the onions. Cook them long enough to caramelize and you’ll have a much tastier sandwich.

Secret #2: Use large slices of bread and shape the patty long in order to fit the bread.

Secret #3: Don’t make the patty or bread slices too thick, about an inch.

Secret #4: Once your ingredients are ready (the onions caramelized; the burger cooked), build the entire sandwich on a spatula. This will allow you as much time as you need to fix the ingredients just right. Then you can move the spatula to the hot pan, and slip the entire sandwich into the bubbling butter in one quick move.

Secret #5: To prevent your grilled onions from falling out of the sandwich, follow the "building" instructions in the recipe (you'll see it below). The trick is with the placement of the cheese.

Secret #6: Use the spatula to push down on the sandwich during cooking; a simple way to make a delicious “pressed sandwich” without a sandwich press.

And here is the full recipe...

Cleo Coyle's (Perfect)
8-Napkin Patty Melt

Makes two 8-ounce Patty Melts (for four servings)

Ingredients:

1 large yellow onion

(a bit of) vegetable oil and butter

4 large slices of bread (see my note below*)

16 ounces (1 pound) ground beef

8 slices of Swiss or cheddar cheese

Kosher or sea salt

*A note on the bread: A patty melt this big requires large (but not overly thick) slices of bread. Fresh crusty Italian or rye bread from a rustic loaf will make a truly amazing patty melt. If using pre-packaged bread, go for the super-sized sandwich-style and not the standard slices.

Directions:

Step 1: Cook the onion – Peel and chop the large yellow onion. Place a pan over low heat, melt a bit of butter, add a splash of oil, and stir in the onions. Slowly cook the onions, stirring often, until they are caramelized (soft, sweet, and dark golden brown), about fifteen minutes. Set the cooked onions aside.

Step 2: Form and cook the patty - The shape of the ground meat patties should fit the bread that you're using, so shape the meat accordingly. Each patty should be 8-ounces in weight and about 1-inch in thickness (or a little less). Cook the patties over medium-high heat, three to four minutes per side. For best results, try to flip the patties only once. When the patties are cooked through, set aside.

Step 3: Build your sandwich – Start by buttering two slices of the bread...

- Place one slice on a spatula, buttered side down.
- Lay one or two thin slices of cheese on the bread.
- Place the cooked ground meat patty onto the cheese.
- Place another slice of cheese over the patty.
- Add half the caramelized onions.
- A final slice of cheese should cover the onions (when it melts this last slice will help to hold the savory sweet onions inside the sandwich).
- Finally, top the patty melt with a slice of buttered bread, but this time you want the buttered side up.

Step 4: Grill and press – Heat a skillet and add a bit of butter. When the butter begins to bubble, use your spatula to transfer the fully-built sandwich to the hot pan. From this point on, treat the patty melt as if it were a grilled cheese sandwich...

Toast one side for 3 to 4 minutes and then flip. After flipping, press down hard on the sandwich with your spatula. Pressing the patty melt as it cooks will help the parts of the sandwich fuse together. Grill for 3 or 4 more minutes, until the cheese is completely melted. (Make the 2nd sandwich exactly the same way.)

Serve hot! A dill pickle is a thing of beauty with a patty melt. The bright tartness of the pickle (not to mention the happy, green color) nicely complements the rich unctuousness of the sandwich. Cole slaw, French fries, or potato chips are tasty sides, too. However you serve it, I certainly hope you will...eat with plenty of joy!