BACON CHEESEBURGER PASTA RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 30 minutes
Prep time: 30 minutes
Cook time: 0 minutes
Yield: 6 servings.
|8 ounces uncooked penne pasta|
|1 pound ground beef|
|6 bacon strips, diced|
|1 can (10-3/4 ounces) condensed tomato soup, undiluted|
|1/2 cup water|
|1 cup shredded cheddar cheese|
|Optional: Barbecue sauce and prepared mustard|
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside. , In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, water, beef and bacon; heat through. , Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired.
Calories 389 calories, FatContent 16g fat (8g saturated fat), CholesterolContent 62mg cholesterol, SodiumContent 565mg sodium, CarbohydrateContent 36g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 25g protein.
BEEF AND BACON STEW RECIPE | BON APPÉTIT
Provided by: Molly Baz
Yield: 4 servings
|1 750 ml bottle dry red wine|
|1 2½-lb. boneless beef chuck roast|
|1 tsp. freshly ground black pepper|
|1 Tbsp. kosher salt, plus more|
|8 oz. bacon|
|3 medium red onions|
|3 medium carrots|
|8 garlic cloves|
|4 large sprigs thyme|
|2 Tbsp. white miso paste|
|2 Tbsp. all-purpose flour|
|1 cup parsley leaves and tender stems|
|Crusty bread (for serving)|
- Preheat oven to 300°. Open bottle of wine and pour yourself a glass, then proceed with prepping your meat and vegetables. You’re going to do some very light butchery—fear not! It’s easy. Place 2½ lb. beef on a cutting board and cut into 2″ cubes. It’s all good if they’re not perfect, just try to cut them in relatively evenly-sized pieces so they will cook at the same rate. Transfer beef to a large bowl, season with 1 tsp. pepper and 1 Tbsp. kosher salt, and toss to coat.
- Cut 8 oz. bacon crosswise into 1″ pieces. Transfer to a large Dutch oven. Set on stove (but don’t turn it on yet).
- Clean your cutting board or flip it over so you don’t contaminate your vegetables with meat stuff. Time to do some veg prep! Cut root ends off 3 onions, then cut each onion in half through the cut ends. Remove and discard peels, then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
- Scrub 3 carrots, then peel. Cut off and discard tops. Cut carrots in half diagonally. If the top halves of carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another medium bowl.
- Smash 8 garlic cloves with the side of chef’s knife. Peel off and discard skins. Add all but 1 garlic clove to bowl with carrots, reserving clove for later.
- Heat Dutch oven over medium. Cook bacon, stirring often, until crisp, 11–13 minutes. Use a slotted spoon to transfer bacon to a large bowl, leaving bacon fat behind in the Dutch oven.
- Increase heat to medium-high and, using tongs, add beef in a single layer. Cook, undisturbed—seriously, don’t touch it!—until well browned on one side, 5–7 minutes. Turn and cook until well browned on the other side, 5–7 minutes longer. Don’t rush this part—browning the beef well will contribute tons of flavor to the stew. Transfer beef to bowl with bacon.
- Reduce heat to medium. Add onions to pot cut side down. Cook, undisturbed, until golden brown on one side, 2–3 minutes. Turn and cook until browned on the other side, 2–3 minutes longer.
- Add carrots, garlic, 4 sprigs thyme, and 2 Tbsp. miso; season with salt. (If miso seems like a weird addition here, just trust—it’ll lend tons of savory depth to your braising liquid without making the whole thing taste like miso soup.) Cook, stirring occasionally, until garlic is just beginning to turn golden and miso coats bottom of pot, about 2 minutes.
- Sprinkle 2 Tbsp. flour evenly over vegetables and cook, stirring, until veggies are coated, about 30 seconds. This will help to thicken the braising liquid.
- Add the rest of your bottle of wine to pot, scraping bottom of pot with a wooden spoon to get up any stuck bits, and bring to a simmer. Cook, stirring, until you can no longer smell the alcohol, about 2 minutes.
- Nestle beef and bacon back into pot along with any juices that have accumulated. Add 2 cups water (or enough to just barely cover beef with a few pieces poking out). Return to a simmer, cover pot with lid, then transfer to oven—we love braising in the oven because the heat is much more even than it would be on the stovetop. Bake 1 hour and 30 minutes.
- Uncover pot, giving everything a good stir, and continue to cook until beef is very tender, 30–60 minutes longer.
- While beef is cooking, finely chop 1 cup parsley and transfer to a small bowl. Finely grate reserved garlic clove into bowl with parsley and toss to combine.
- Taste and season stew with salt, if needed. Divide stew among bowls and top with parsley gremolata. Serve with crusty bread alongside.
IMPOSSIBLY EASY BACON CHEESEBURGER PIE RECIPE – BETTYCROCKER.COM
Provided by: Betty Crocker Kitchens
Total time: 50 minutes
Prep time: 25 minutes
|6 slices bacon|
|1 lb lean (at least 80%) ground beef|
|1/4 teaspoon pepper|
|1 large onion, chopped (1 cup)|
|1/4 cup ketchup|
|1 cup shredded Cheddar cheese (4 oz)|
|1/2 cup Original Bisquick™ mix|
|1 cup milk|
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook bacon over medium-high heat 5 to 7 minutes, turning once, until crisp; drain on paper towels. Crumble bacon; set aside.
- In same skillet, cook beef, pepper and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in ketchup. Spread in pie plate; sprinkle with cheese and bacon.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 20 to 25 minutes or until knife inserted in center comes out clean. Serve with additional ketchup if desired.
Calories 360 , CarbohydrateContent 14 g, CholesterolContent 150 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 25 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 610 mg, SugarContent 6 g, TransFatContent 1 g
BACON AND BEEF STEW RECIPE | MYRECIPES
Provided by: Robby Melvin
Total time: 1 hours 0 minutes
Yield: Serves 12 (serving size: about 1 1/3 cups)
|8 ounces bacon (about 7-8 slices), chopped|
|4 medium carrots, cut into 1/2-in. pieces (about 2 1/2 cups)|
|1 large red onion (about 10 oz.), cut into 1/2-in. pieces|
|4 garlic cloves, chopped (about 2 Tbsp.)|
|1 cup beer|
|¼ cup all-purpose flour|
|8 cups low-sodium beef broth|
|1 teaspoon kosher salt|
|½ teaspoon black pepper|
|12 ounces baby golden potatoes|
|1 ½ pounds Perfect Roasted Beef Tenderloin|
|3 tablespoons coarse-grain mustard|
|1 tablespoon red wine vinegar|
|½ cup chopped fresh flat-leaf parsley|
- Cook bacon in a large Dutch oven over medium-high until crisp, about 8 minutes. Transfer bacon to a plate lined with paper towels, reserving 2 tablespoons drippings in Dutch oven.
- Add carrots and onion to drippings in Dutch oven; cook, stirring often, until beginning to soften, 4 to 6 minutes. Add garlic; cook, stirring occasionally, 1 minute. Add beer; cook about 5 minutes, stirring and scraping to loosen browned bits from bottom of Dutch oven.
- Stir in flour; cook, stirring constantly, until mixture is thickened and beginning to brown, 5 minutes. Whisk in broth, salt, and pepper; bring to a boil, whisking constantly. Reduce heat to medium-low, and add potatoes; cover and cook until potatoes are tender, about 20 minutes. Stir in Beef, mustard, vinegar, and cooked bacon. Sprinkle with parsley, and serve immediately.