- Joined
- Jul 23, 2006
- Messages
- 8,142
- Reaction score
- 2,669
- Location
- In cahoots with the other boo-birds
- Website
- www.staciakane.com
I thought maybe we could have a thread specifically for low-cost, filling types of recipes. Stuff you can stretch to feed several people--surely I'm not the only stay-home Mom who is the exclusive cook/meal planner/food buyer? 
I made this last night; it's a recipe I've had and used for years (a Scottish dish, called "minced collops" there). Much, much tastier than it sounds, and very filling--it's more than enough to feed my husband and I plus our six-year-old for dinner and have leftovers, which are great in sandwiches or by themselves.
1 pound ground sirloin or ground beef*
1/4 cup -1/2 cup steel-cut oatmeal (I use McCann's. The big can of it was like $8 but it will last a year or so and is yummy on its own too.)
1 1/4 - 1 1/2 cup beef stock
1 onion or several tbsp onion powder
Several tbsp Worcestershire sauce
Brown the beef well with onion or onion powder, add oatmeal*, stir to mix.
Add stock. (I put various amounts because you can add a bit more oatmeal to stretch it further, it's a very flexible recipe. The recipe itself calls for 3 oz. oatmeal and 1 1/4 cup of stock, but I like more oatmeal in it so I add a little more stock.)
Cover. Simmer gently 30 minutes or so. The oatmeal will absorb the stock and meat juices and soften.
When done, add several tbsp Worcestershire, stir well. Serve over mashed potatoes or baked potatoes, or with toast or fries or really anything.
*If you're using sirloin--which is of course pricier--don't drain it before adding the oatmeal. The recipe book I got this from simply called for sirloin and said not to drain it. But I've found that you can use less expensive ground beef and simply drain off most of the fat, and it's just as tasty. Leave a couple of tbsp or so, because you want the oatmeal to absorb it and help form the unctuous sort of sauce it creates.
Like I said, it might not sound great, but it is quite good, and is one of the cheapest things I make.
I forgot to add: You can of course make this go further by using more oatmeal or more beef, it's very flexible. So if you have six people to feed, for example, you could use 1 1/2 pounds of beef and 3/4 cup oatmeal with 2 cups of stock (or so).
I also do a sort of variation which I call "lazy hamburgers", which is basically browned beef with onion, a little rosemary--whatever spices you like, really--and Worcestershire, mixed after cooking with a little gravy. I serve that one with fries or over baked potatoes, too, and while it may not be elegant and gourmet, the family enjoys it and it's inexpensive and filling.
And really, I know ground beef has a bad reputation health-wise, but if you can afford the pricier sirloin or if you drain ground beef well, I feel confident I'm giving them something good. Because it's filling they're not eating tons of it anyway, and I always make sure there's vegetables and stuff too. We always have some left over from that pound of meat.
I made this last night; it's a recipe I've had and used for years (a Scottish dish, called "minced collops" there). Much, much tastier than it sounds, and very filling--it's more than enough to feed my husband and I plus our six-year-old for dinner and have leftovers, which are great in sandwiches or by themselves.
1 pound ground sirloin or ground beef*
1/4 cup -1/2 cup steel-cut oatmeal (I use McCann's. The big can of it was like $8 but it will last a year or so and is yummy on its own too.)
1 1/4 - 1 1/2 cup beef stock
1 onion or several tbsp onion powder
Several tbsp Worcestershire sauce
Brown the beef well with onion or onion powder, add oatmeal*, stir to mix.
Add stock. (I put various amounts because you can add a bit more oatmeal to stretch it further, it's a very flexible recipe. The recipe itself calls for 3 oz. oatmeal and 1 1/4 cup of stock, but I like more oatmeal in it so I add a little more stock.)
Cover. Simmer gently 30 minutes or so. The oatmeal will absorb the stock and meat juices and soften.
When done, add several tbsp Worcestershire, stir well. Serve over mashed potatoes or baked potatoes, or with toast or fries or really anything.
*If you're using sirloin--which is of course pricier--don't drain it before adding the oatmeal. The recipe book I got this from simply called for sirloin and said not to drain it. But I've found that you can use less expensive ground beef and simply drain off most of the fat, and it's just as tasty. Leave a couple of tbsp or so, because you want the oatmeal to absorb it and help form the unctuous sort of sauce it creates.
Like I said, it might not sound great, but it is quite good, and is one of the cheapest things I make.
I forgot to add: You can of course make this go further by using more oatmeal or more beef, it's very flexible. So if you have six people to feed, for example, you could use 1 1/2 pounds of beef and 3/4 cup oatmeal with 2 cups of stock (or so).
I also do a sort of variation which I call "lazy hamburgers", which is basically browned beef with onion, a little rosemary--whatever spices you like, really--and Worcestershire, mixed after cooking with a little gravy. I serve that one with fries or over baked potatoes, too, and while it may not be elegant and gourmet, the family enjoys it and it's inexpensive and filling.
And really, I know ground beef has a bad reputation health-wise, but if you can afford the pricier sirloin or if you drain ground beef well, I feel confident I'm giving them something good. Because it's filling they're not eating tons of it anyway, and I always make sure there's vegetables and stuff too. We always have some left over from that pound of meat.
Last edited:
