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Category: Beef

All things I have learned about beef!

Ground Beef Stroganoff One Pot Wonder

Ground Beef Stroganoff One Pot Wonder

Ground beef stroganoff was the perfect fit for our first homemade meal of the new year 2016, especially when it turned out to be a one pot wonder!

We were looking for a comfort meal on a cold day, one simple enough to prevent me from being messy, so to speak. We wanted savory for sure, but usually that meant lots of cooking pots. Boxed Stroganoff came to mind, yet certainly wasn’t the “homemade” we wanted. So I’d did some digging around and found a very popular one pot meal on Pinterest By Deborah from Taste and Tell that sounded pretty good (One Pot Beef Stroganoff). I had a mission with a workable plan. Create a one pot savory meal without the messy cleanup. Trust me, this was really out of my comfort zone.
Are you ready? Good, let’s get… umm, not so messy!


  • 4 tbsp olive oil (divided)
  • 1/2 tsp salt and black pepper
  • 4 oz chopped white mushrooms
  • 1/4 white and red onions
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 4 cups unsalted beef broth (divided)
  • 1 tsp smoked paprika
  • 1/2 tbsp finely chopped parsley
  • 10 oz dry rotini
  • 3 tbsp flour
  • 1/2 cup sour cream
  • Several parsley leaves, for serving


1) Some people like whole or sliced mushrooms, but I prefer them chopped. Sauté the mushrooms on medium/high in 2 tbsp olive oil until they are tender and set aside (about 3 minutes). I used the plate I was going to eat in later. I was determined to uphold my plans of non-messiness.
2) Sauté your chopped onions in 2 tbsp olive oil until they are soft and translucent. Now add the garlic and sauté until the garlic smells awesome (about 30 seconds). This is always my favorite part, garlic has such a fragrant smell that makes my mouth water!
3) Reduce heat to medium, add the ground beef and mushrooms. Mix well and while the beef is browning.

4) Once you’ve browned the beef, drain off the excess oil, add smoked paprika, salt, black pepper, finely chopped parsley, and 3 cups beef broth. Mix and allow to simmer for about 1 minute.

5) Now it’s time for the rotini noodles. Add the noodles and bring to a boil. Cover and stir often until all the broth has been absorbed (about 15 minutes).

6) You’re almost done! Now pour in the remaining broth. Add sour cream and flour. Stir until well mixed and sauce starts to thicken (about 1 minute). I’m a huge fan of extra sauce. Remove from heat and serve topped with parsley leaves.

Thanks for stopping by Messy Foodie, if you try out my recipe please let me know what you thought. I’d love to hear from you!


Ground Beef Stew, perfect for a cold winter day!

Ground Beef Stew, perfect for a cold winter day!

On a cold winter day there’s nothing better than warming up with an awesome homemade beef stew. Your senses will be delighted as the slow cooker’s aromas fill your home!

Ground Beef Stew

As the temperature begins to drop outdoors my wife and I start craving those comfort foods that help take the chill off the bones. Let me tell ya, this ground beef stew was off the charts! Smelling the magical aroma all day made it pretty tempting to fill a bowl early, but it was definitely worth the wait in the end. Sitting by the fire and holding a bowl of warm stew made any thoughts of the cold dissipate.

So, what are we waiting for, let’s get Messy!


  • 1 1/4 lb ground chuck
  • 2 tbsp unsalted butter
  • 1/2 medium white and red onion
  • 6 cloves garlic minced
  • 1 can of tomato paste
  • 6 cups unsalted beef broth
  • 2 cups water
  • 1/3 cup flour
  • 1/2 tbsp kosher salt
  • 1/2 tbsp black pepper
  • 7 sprigs parsley
  • 3 bay leaves
  • 8 sprigs thyme
  • 2 tbsp red wine vinegar
  • 2 stalks celery (chopped)
  • 2 lbs carrots sliced
  • 2 1/2 lbs russet potatoes (quartered)


1) Brown the ground beef and set aside.

2) Melt the butter on medium heat in a 5qt pot, add onions and cook until they become tender and slightly browned/translucent.

3) Add garlic to the onions, cook until you smell the garlic, about 30 seconds. You won’t have any problems smelling the garlic, trust me.

4) Once you smell the awesomeness of garlic, add the tomato paste and cook until it begins to turn brown in color. Probably another 30 seconds is all you will need.

5) Now slowly add the broth and water to the pot followed by the cooked ground beef, salt, pepper, and flour.

6) After you tie them together, I used a square of cheesecloth, add the fresh herbs (parsley, bay leaves, and thyme) to the pot. Bring to a simmer for about 2 minutes.

7) Oh man, things are starting to smell good aren’t they! Now it’s time to transfer everything to the slow cooker pot.

8) Add the remaining ingredients to the crock pot (red wine vinegar, carrots, celery, and potatoes). Stir everything a couple of times before covering with the lid. Cook on high for 4 hours.

Thanks for visiting Messy Foodie! If you make the dish I would love to hear what you think.


Recipe inspired by Food Network Beef Stew


Salisbury Steak Meatballs

Salisbury Steak Meatballs

My wife and I were looking for a dinner that wasn’t too heavy, and we wanted to find something we hadn’t made at home before. We like meat, but it mainly remains secondary within the meal. Salisbury steak meatballs fit the idea pretty well. I found the original recipe by The Pioneer Woman on Pinterest here: Salisbury Steak Meatballs.

When I find a recipe that sounds good I use it as an idea starting point and then tweak it to my own needs. My wife and I aren’t huge fans of salt, so I usually look for ways to bring in big flavors without all the salt. Within this recipe I used a beef stew seasoning by Mrs. Dash rather than the Beef Bouillon Cubes originally called for, and it delivered perfectly!

Preparation Instructions

Combine 2 pounds Ground Beef, 3/4 cups Seasoned Breadcrumbs, 1/4 cup Brown Mustard, 1/4 cup Ketchup, 1 Mrs Dash beef stew package, 1 Tablespoon Worcestershire Sauce, and 1/2 teaspoon Black Pepper in a large bowl and mix together. Once evenly mixed, roll your meatballs. I made mine a little over an inch in size until the mix was used up.

Melt the butter in a large pan on medium-high heat. Once it’s completely melted add your meatballs. Try not to over crowd the pan while they are cooking. It took me a couple rounds to cook them all. You want them to be browned on the outside, but not over cooked at this stage. They will finish cooking later in your sauce. Don’t worry about crumbles left behind while the meatballs are cooking. They will add flavor in the next step.

After the meatballs are done, add the chopped onions to the pan with hot beef fat and crumbles. Sauté them for about 3 minutes or until they are a soft golden color. Once they have reach a good color add the 2-1/2 cups Beef Broth, 1 Tablespoon Worcestershire Sauce, and 1 Tablespoon Ketchup to the pan. Stir everything together while scraping the leftover crumbles off the bottom of the pan. While you bring this to a steady simmer, mix the cornstarch and a little beef broth on the side.

Once the the sauce has a good simmer going add the cornstarch mix and re-add the meatballs to the pan. Let this all simmer for about 15 minutes or until the meatballs are done cooking. The sauce will begin to thicken as well.

The Pioneer Woman served hers over a bead of noodles, we chose to serve ours over a bed of mashed potatoes along with a side of steamed veggies.

I hope you have enjoyed my food journey. If you make my dish please feel free to leave a comment here or send me a tweet on Twitter: @jasonyawarts


2 pounds Ground Beef

3/4 cups Seasoned Breadcrumbs

1/4 cup Brown Mustard

1/4 cup Ketchup

1 Mrs Dash beef stew package

1 Tablespoon Worcestershire Sauce

1/2 teaspoon Black Pepper

1 whole Half Stick (1/4 Cup) Butter

1 whole Large Onion, Halved And Sliced

2-1/2 cups Beef Broth

1 Tablespoon Worcestershire Sauce

1 Tablespoon Ketchup

2 Tablespoons Cornstarch Mixed With A Little Beef Broth To Make A Thin Paste



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