Ingredients
 Dough Filling
  1½ tsp active dry yeast  

  1 lb ground beef
  ½ c + 1 tbsp warm water  

  1½ c chopped cabbage
  3 tbsp sugar  ½ c chopped onion
  1 egg  salt & pepper to taste
  ½ tsp salt  ½ c shredded cheddar cheese
  2-2¼ c bread flour  2 tbsp butter, melted

 

Instructions
1. In a large mixing bowl, dissolve yeast in water. Add sugar, egg, salt and 1 c flour; beat on low for 3 minutes. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add cabbage, onions, salt, and pepper. Cover and cook over medium heat for 15 minutes, or until vegetables are tender. Stir in cheese. Remove from heat; set aside to cool.
4. Punch dough down and divide into 12 pieces. gently roll out each piece into a 5” circle. Top each with about ¼ c filling. Fold dough over filling to meet in the center; pinch edges to seal.
5. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Brush with butter. Bake at 350O for 20 minutes, or until golden brown. Serve warm.

 

Ingredients
 1 can (10½ oz) condensed French onion soup, undiluted, divided
 1 egg 

 ½ c dry bread crumbs
 ¼ tsp salt pinch pepper
 1½ lbs ground beef 

 ¼ c water
 ¼ c ketchup 1 tsp Worcestershire sauce
 ½ tsp prepared mustard 1 tbsp all-purpose flour
 2 tbsp cold water 6 c hot cooked egg noodles
 chopped fresh parsley to taste, optional

 

Instructions
1. In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Crumble beef over mixture; mix gently. Shape into six oval patties.
2. In a skillet, brown patties over medium heat for 3-4 minutes on each side. Remove and set aside; drain. Add the water, ketchup, Worcestershire sauce, mustard and remaining soup to skillet. Bring to a boil. Return patties to skillet. Reduce heat; cover and simmer for 15 minutes or until meat is no longer pink. Remove patties.
3. combine flour and water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve patties and gravy over noodles. Garnish with parsley if desired.

 

 

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The book has a whopping 450 can’t miss recipes featuring the ever-popular ingredient, ground beef. From all-time favorites to hearty new creations, you’ll be amazed at the incredible variety of beefy sensations packed into 12 chapters: Hearty Appetizers; Sides, Salads & Breads; Soups, Stews & Chili; Home-Style Sandwiches; Meatloaves & Meatballs; Slow Cooker Specialties; Casseroles & Oven Entrees; Skillet & Stovetop Dishes; Pasta Pleasers; Meat Pies & Pizzas; Southwestern Favorites; and Fun Fare for Kids.

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