Chef Michael Handy Cooks Up "Ground Beef 101" - KMPH FOX 26 | Central San Joaquin Valley News Source

Chef Michael Handy, from the Institute of Technology, dropped by the Great Day Kitchen on Tuesday morning to cook up some ground beef dishes.

For more information on the Institute of Technology, call (559) 297-4500 of (800) 939-9005.

Here are the recipes for those of you who want to try them at home:

Picadillo:

2 cups -- onion, diced
2 cups -- green bell pepper, diced
2 T -- olive oil
4 ea. -- garlic cloves, minced
2# -- ground beef
3 ea. -- tomatoes, peeled, seeded and chopped
1 t -- ground cumin
1/4 t -- cinnamon
1/8 t -- ground cloves
1 t -- oregano
1/2 cup -- green olives, chopped
1/3 cup -- raisins
1 cup -- potatoes, peeled and diced

1. Sauté onion and bell pepper in oil until soft then add garlic and ground beef. Continue to sauté until beef is browned.

2. Add tomatoes, cumin, cinnamon, cloves, and oregano. Reduce heat to low, cover and simmer for 15 minutes

3. Add olives, raisins, and potatoes and simmer 5 minutes longer or until potatoes are tender.

4. Season to taste with salt and pepper and serve with rice.

Sloppy Joe Recipe:

1 lb. -- lean, ground beef
1/4 cup -- chopped onion
1/4 cup -- chopped green bell pepper
1 tablespoon -- minced garlic
1 teaspoon -- paprika
1 teaspoon -- prepared yellow mustard
3/4 cup -- ketchup
1 teaspoon -- brown sugar
salt to taste
ground black pepper to taste

1. In a medium skillet over medium heat, brown the ground beef, onion, garlic, and green pepper; drain off liquids.

2. Stir in the mustard, ketchup, paprika, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Stuffed Meatloaf:

8 oz. -- onion, small dice
4 oz. -- celery, small dice
1/2 oz. -- garlic, minced
6 oz. -- bread crumbs
6 fl. oz. -- tomato juice
4 lbs. -- ground beef
2 -- eggs, lightly beaten
2 teaspoon -- salt
1/2 teaspoon -- black pepper
1 lb. -- spinach, washed

1. Preheat oven to 350 degrees and grease a 9 x 5 loaf pan 2. Sauté spinach in small amount of oil until wilted. Allow to cool and squeeze out excess water.

3. Combine all ingredients, except spinach, in large mixing bowl and stir until combined, being careful not to over-mix.

4. Place half of ground beef mixture in loaf pan.  Layer spinach down the middle of pan and top with remaining beef mixture.

5. Cover pan with foil and bake for 45 minutes.

6. Remove foil, top loaf with tomato sauce or ketchup, if desired, and continue to bake uncovered for 10-15 minutes or until internal temperature reaches 165 degrees.

7. Let cool ten minutes before slicing and serving.

Bierrocks:

For the dough:

2 cups -- warm water
2 (.25 ounce) packages -- active dry yeast
1/2 cup -- white sugar
1/4 cup -- margarine, softened
1 -- egg
2 teaspoons -- salt
7 cups -- all-purpose flour

For the filling:

1 lb. -- lean ground beef
1 cup -- chopped onion
6 cups -- shredded cabbage
1 teaspoon -- salt
1 teaspoon -- black pepper
1/4 cup -- melted butter

1. Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.

2. In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.

3. Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.

4. Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.