Hamburgersaupoivre Recipes

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HAMBURGER SOUP I



Hamburger Soup I image

A wonderful mix of vegetables and ground beef . . . great with homemade bread!

Provided by akhowell

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 2h5m

Yield 8

Number Of Ingredients 12

1 pound lean ground beef
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cubes beef bouillon
5 cups water
1 (8 ounce) can tomato sauce
1 (16 ounce) can diced tomatoes
1 teaspoon salt
1 (10 ounce) package frozen corn kernels
1 teaspoon dried basil
3 tablespoons ketchup

Steps:

  • In a medium skillet, brown hamburger over medium heat. Drain off fat.
  • Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 16.5 g, Cholesterol 37.3 mg, Fat 7.5 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 2.8 g, Sodium 1338 mg, Sugar 7.2 g

EASY HAMBURGER SOUP



Easy Hamburger Soup image

Lunches on the run will be a little tastier with this hot and hearty beef and barley soup. The recipe is very simple to prepare. -Mary Prior, Rush City, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
1 can (28 ounces) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 cup water
4 celery ribs, thinly sliced
4 large carrots, halved and thinly sliced
1/2 cup quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon pepper
1/4 cup minced fresh parsley

Steps:

  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 708mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges

CLASSIC HAMBURGER PIE



Classic Hamburger Pie image

A classic hamburger pie recipe handed down from my mother.

Provided by rademarco

Categories     Main Dish Recipes     Casserole Recipes     Vegetable

Time 1h10m

Yield 8

Number Of Ingredients 11

5 potatoes
1 pound ground beef
½ cup chopped onion
1 (16 ounce) can green beans, drained
1 (10.75 ounce) can condensed tomato soup
½ cup warm milk
1 egg, beaten
2 cloves garlic, chopped
¼ teaspoon pepper
¼ teaspoon salt
½ cup shredded Cheddar cheese

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
  • Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
  • Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
  • Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 31.5 g, Cholesterol 67.4 mg, Fat 10.5 g, Fiber 4.7 g, Protein 16.6 g, SaturatedFat 4.7 g, Sodium 522.6 mg, Sugar 5.6 g

HAMBURGERS AU POIVRE



Hamburgers Au Poivre image

This is an adoptee. I made some significant changes 02/23/05 that I feel improve the recipe greatly. I hope you feel the same. Hamburger steak is underrated in my book.

Provided by riffraff

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb beef, Ground
1/2 teaspoon salt
2 -3 tablespoons black pepper, Freshly Cracked (Or To Taste.)
1 tablespoon brandy (optional) or 1 tablespoon cognac (optional)
3 tablespoons red wine, Dry (optional)
2 tablespoons butter

Steps:

  • Mix meat and salt.
  • Shape mixture into 4 patties, each about 3/4 of an inch thick.
  • Press pepper into both sides of the patties.
  • Cook the patties in a large skillet ( I use cast iron)over medium-high heat, turning once, until the desired doneness is reached, about 8 minutes.
  • Drain off the fat.
  • Sprinkle the cognac over the patties, immediately ignite, if desired; THIS STEP IS FROM THE ORIGINAL RECIPE, I LEFT IT BECAUSE I THOUGHT IT WAS COOL, I did NOT ignite my burger and it was delicious ;).
  • Remove patties to a warm platter.
  • Stir the wine into the drippings in the skillet.
  • Heat just to boiling, stirring constantly.
  • Whisk butter, small pieces at a time, into the sauce.
  • Serve sauce over the patties.

JUICIEST HAMBURGERS EVER



Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Steps:

  • Preheat grill for high heat.
  • In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
  • Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

HAMBURGER STEAK (HACHE) AU POIVRE



Hamburger Steak (Hache) Au Poivre image

I got this recipe, years ago, when visiting out in California. It is good for family and/or company (even plain meat and potatoes people like this one!). I am posting it as it was written, but I always double the sauce ingredients.

Provided by MA in Florida

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground chuck
1 1/2-2 tablespoons peppercorns, crushed
2 tablespoons butter
1 tablespoon shallot, finely chopped
1/4 cup red wine
1 tablespoon cognac
1/4 cup beef broth
2 tablespoons parsley, finely chopped

Steps:

  • Shape meat into patties of equal size.
  • Sprinkle with salt.
  • Sprinkle all over with the crushed peppercorns and press down on meat to help peppercorns adhere.
  • Heat a heavy skillet and do not add fat of any kind.
  • When skillet is quite hot add the patties.
  • Cook about 5 minute on one side.
  • Using a spatula, quickly up patties and turn.
  • Cook about 5 minute longer (10 minute for well-done).
  • Remove patties to a warm platter.
  • Add 1 tablespoon of the butter to the skillet.
  • Add shallots to the skillet and cook, stirring with a wooden spoon until shallots are wilted.
  • Add the wine and cook 1 minute.
  • Add the cognac and let reduce to about half.
  • Add the beef broth and cook until reduced to about 3 tablespoons.
  • Swirl in the remaining butter.
  • Return patties to skillet (off the heat) and turn once.
  • Serve garnished with the parsley.

HAMBURGERS AU POIVRE



HAMBURGERS AU POIVRE image

Categories     Beef

Yield 4 servings

Number Of Ingredients 9

1 1/2 pounds lean ground beef
2 tablespoons dijon mustard
1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 cup cracked black pepper
2 tablespoons butter or margarine
1 green onion sliced thin
3 tablespoons brandy
1 cup half and half

Steps:

  • Lightly mix beef, 1 tablespoon mustard, the thyme and 1/2 teaspoon salt. Shape mixture into 4 patties. Pour cracked pepper on waxed paper. Press both sides of each hamburger firmly in pepper to coat. Melt butter in large heavy skillet over medium heat. Add hamburgers and cook 3 minutes on each side for rare or until done as desired. Remove patties, keep warm. Add green onion to skillet and cook 1 minute just until wilted. Add brandy and ingnite with long match. When flame die out, stir in half and half and 1/4 teaspoon salt. Simmer about 5 minutes to reduce liquid by about 1/3. Stir in 1 tablespoon mustard, return hamburgers to skillet. Spoon some sauce over tops, sprinkle with additional cracked pepper. Serve immediately

CONTEST-WINNING HEARTY HAMBURGER SOUP



Contest-Winning Hearty Hamburger Soup image

At family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. -Barbara Brown, Janesville, Wisconsin

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 12

1 pound ground beef
4 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
3 medium carrots, sliced
2 medium potatoes, peeled and cubed
1 medium onion, chopped
1/2 cup chopped celery
4 teaspoons beef bouillon granules
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1 cup cut fresh or frozen green beans

Steps:

  • In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 984mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.

AU POIVRE SAUCE



Au Poivre Sauce image

Categories     Sauce     Low Fat     Low Sodium     Healthy     Simmer     Boil

Yield makes 1 1/3 cups

Number Of Ingredients 8

1 tablespoon unsalted butter
2 small shallots, chopped fine (1/4 cup)
2 tablespoons crushed pepper medley
3 tablespoons brandy or Cognac
1/2 cup low-fat, low-sodium beef broth
1 cup evaporated skim milk
1 tablespoon plus 1 teaspoon cornstarch
Salt

Steps:

  • Heat a large nonstick sauté pan over medium heat. When the pan is hot, add the butter. When the butter has melted, add the shallots and sauté, stirring occasionally, until they are nearly translucent, about 2 minutes.
  • Raise the heat to high, and add the pepper and brandy to the pan. Simmer the brandy for one minute. Add the broth and bring to a boil. Cook until the mixture has reduced to about 1/3 cup, about 5 minutes.
  • Meanwhile, in a small bowl, whisk the evaporated milk into the cornstarch.
  • Whisk the cornstarch mixture into the sauce. Cook, whisking constantly, until the sauce has thickened, about 2 minutes. Season with salt to taste, and serve.
  • healthy tips
  • Got (evaporated) milk? Try replacing heavy cream with evaporated skim milk in cooked foods like sauces, custards, pies, and cakes. At 25 calories per 2-tablespoon serving, compared to 40 calories for cream (and none of those coming from fat), you can have your custard and eat it, too.
  • nutrition information
  • Fat: 14g (before), 0.6g (after)
  • Calories: 152 (before), 23 (after)
  • Protein: 1g
  • Carbohydrates: 2g
  • Cholesterol: 2mg
  • Fiber: 0g
  • Sodium: 51mg

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