Contributed by: Anne Watson
1 ½ lb. ground chuck
1 envelope onion soup mix
½ - ¾ C. oatmeal (1 package plain instant is ok)
1 egg
¾ C. marinara sauce
Mix together by hand all ingredients and form into a loaf shape. Place in a foil lined pan for easy clean-up. Pour more marinara sauce over the top (quantity is your personal preference) Bake at 350 for 1 ½ hours.
Source: Epicurious.com
1 medium onion, chopped
4 Tbsp. vegetable oil
2 garlic cloves, finely chopped
1 lb. ground beef chuck
1 tsp. sugar
½ tsp. ground cinnamon
½ tsp. cayenne
¼ tsp. ground allspice
¼ tsp. black pepper
¾ tsp. ground ginger
1 ¼ tsp. salt
1 (14-15 oz.)can diced tomatoes in juice
2/3 C. yellow cornmeal
1/3 c. all-purpose flour
1 tsp. baking powder
1/3 C. whole milk
1 large egg
2 oz. coarsely grated sharp Cheddar (1/2 C. plus 2 Tbsp.)
Put oven rack in middle position and preheat oven to 400. Lightly oil a 9 ½ inch (6 C. capacity) pie plate. Cook onion in 2 Tbsp. oil in a deep 10-inch skillet over moderate heat, stirring occasionally, until the edges are golden, about 3-4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook , breaking up large lumps, until no longer pink- 4 to 5 minutes. Add sugar, spices, and 1 tsp. salt and cook, stirring, for 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about ¼ C. (8-10 minutes). While beef simmers, whisk together cornmeal, flour, baking powder, and remaining ¼ tsp. salt in medium bowl. Whisk together milk, egg, and remaining 2 Tbsp. oil in a small bowl, then stir into cornmeal mixtureh (or prepare a package of cornbread mix from the store). Fold in ½ C. cheese. Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices and pour over beef in pie plate. Spoon 4 mounds of corn bread over beef (or spread all over like a pie crust) then sprinkle remaining 2 Tbsp. cheese over batter. Bake until a wooden pick or skewer inserted into the center of the cornbread comes out clean, about 15-25 minutes. Serve cobbler warm.
Source: Cuisine at Home
1 ¼ lb. ground chuck
¼ C. fresh minced parsley
2 Tbsp. scallion, minced
1 tsp. kosher salt
½ tsp. black pepper
2 Tbsp. all-purpose flour
1 Tbsp. olive oil
2 C. onions, sliced
1 tsp. sugar
1 Tbsp. garlic, minced
1 Tbsp. tomato paste
2 C. beef broth
¼ C. dry red wine
¾ tsp. kosher salt
½ tsp. dried thyme leaves
4 tsp. minced fresh parsley
4 tsp. Parmesan cheese, shredded
Cheese toast
Combine first 5 ingredients. Divide evenly into 4 portions and shape into ¾-1 inch thick oval patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour. Heat oil in a large saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan. Add onions and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute, or until paste starts to turn brown. Sprinkle onions with reserved flour; cook 1 minute. Stir in broth and wine, then add the salt and thyme. Return the meat to the pan and bring soup to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Serve steaks on cheese toasts with onion soup ladled over. Garnish with parsley and Parmesan.