Sloppy... Spoonburgers! :D
This is the one that I found after exhaustive internet searching (I wish I was kidding, it was damned hard to find without knowing any of the ingredients (other than ground beef)).
1 lb extra lean ground beef
3 T chopped onion
3 T chopped green pepper
6 oz tomato paste
1 T horseradish
1 T Worcestershire sauce
1 T sugar
Dash garlic powder
1/2 c water
Brown the beef with onion and pepper. Drain. Add remaining ingredients and stir to combine. Heat through. I ended up adding a little more than a "dash" of garlic powder and I also added a little salt and pepper.
On the spur I also put together a salad from the Fresh Box. Leaf lettuce, roma tomato, red onion and avocado. I dressed with the Creamy Raspberry Tarragon Dressing from the salad dressing cruet. Roughly equal parts mayo and raspberry vinegar with a tablespoon of the Dijon Tarragon Dip Mix and some salt and pepper. Tasty tasty I tells ya.
***WAXING RHAPSODY ALERT***
I was thinking about the raspberry vinegar, pondering it really. I was thinking that I had seen recipes for raspberry vinegar in one of my "bourgie" cookbooks but that, when holding that bowlful of berries, the last thing I would consider doing is putting them in a 5% solution of acetic acid. It seems wasteful somehow. I tried to imagine how many raspberries I would have to have sitting in front of me to actually feel free to pickle them and then throw away their poor flavour-less little shells. The short answer is: a metric f**kload. I'd already have run through a raspberry cream tart, a pavlova cake with a raspberry reduction sauce, about 3 gallons of plain old raspberries and cream, oh, and raspberry sorbet (now that I've discovered the ice cream maker). I'd already have put away my jam for the year so I could spread a scant spoonful onto a buttered biscuit in the middle of December and wake up my taste-buds on a sleepy morning. I'd have frozen a few bags to make Mango Sweet-Tart and to add to my cereal. I would probably even think about raspberry cordial before raspberry vinegar. Someone was the first to do it and boy I'm glad they did because that dressing is amazing.
1 lb extra lean ground beef
3 T chopped onion
3 T chopped green pepper
6 oz tomato paste
1 T horseradish
1 T Worcestershire sauce
1 T sugar
Dash garlic powder
1/2 c water
Brown the beef with onion and pepper. Drain. Add remaining ingredients and stir to combine. Heat through. I ended up adding a little more than a "dash" of garlic powder and I also added a little salt and pepper.
On the spur I also put together a salad from the Fresh Box. Leaf lettuce, roma tomato, red onion and avocado. I dressed with the Creamy Raspberry Tarragon Dressing from the salad dressing cruet. Roughly equal parts mayo and raspberry vinegar with a tablespoon of the Dijon Tarragon Dip Mix and some salt and pepper. Tasty tasty I tells ya.
***WAXING RHAPSODY ALERT***
I was thinking about the raspberry vinegar, pondering it really. I was thinking that I had seen recipes for raspberry vinegar in one of my "bourgie" cookbooks but that, when holding that bowlful of berries, the last thing I would consider doing is putting them in a 5% solution of acetic acid. It seems wasteful somehow. I tried to imagine how many raspberries I would have to have sitting in front of me to actually feel free to pickle them and then throw away their poor flavour-less little shells. The short answer is: a metric f**kload. I'd already have run through a raspberry cream tart, a pavlova cake with a raspberry reduction sauce, about 3 gallons of plain old raspberries and cream, oh, and raspberry sorbet (now that I've discovered the ice cream maker). I'd already have put away my jam for the year so I could spread a scant spoonful onto a buttered biscuit in the middle of December and wake up my taste-buds on a sleepy morning. I'd have frozen a few bags to make Mango Sweet-Tart and to add to my cereal. I would probably even think about raspberry cordial before raspberry vinegar. Someone was the first to do it and boy I'm glad they did because that dressing is amazing.
Labels: glurg, ground beef
posted by Jody at
4:37 PM
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