329 ground round recipes

Stir-fried beef strips with broccoli, snow peas, mushrooms, and carrots in a soy-cornstarch glaze, stuffed into warm pita pockets. A low-calorie steak and veggie stir-fry you can eat with your hands.

Grilled lamb rib chops with a port and blackberry reduction sauce spiced with cardamom, clove, and jalapeno. An elegant dinner with a sweet-heat berry glaze.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

Homemade sugar-free apple butter sweetened with frozen apple juice concentrate and spiced with cinnamon and cloves. No pectin, no canning required - just refrigerate.

Broiled pita crisps with oregano and Parmesan, ready in 10 minutes. Split, spread with butter, season, and broil until golden and crunchy.

Deep plum pie with halved plums baked under overlapping pastry rounds, sweetened with brown and white sugar, warmed with cloves or cardamom and thickened with quick tapioca.

Fruit compotes are a typical dessert for a Sabbath meat meal.

Ground venison mixed with oats, ketchup, and evaporated milk bakes right on top of sliced potatoes for a one-dish meal straight from hunting camp. Ready in under an hour.

Ossi di Morti (Bones of the Dead) Italian cookies flavored with cinnamon and clove oil, baked hard and meant to be dunked in coffee or tea. A traditional Italian All Souls Day treat.

Mexican pita pizzas layer black beans, Pico de Gallo, and melted cheese on crispy pita rounds for a fast appetizer or weeknight dinner. Ready in 20 minutes with easy Tex-Mex toppings.

German-style red beet salad marinated in vinegar, caraway seeds, horseradish, and cloves. Tangy, earthy, and best after soaking for several hours.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.

A 10-minute blender salsa with tomato sauce, fresh jalapeños, scallions, and garlic. No cooking required. Bright, spicy, and ridiculously easy to throw together for taco night or last-minute snacking.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Southwest beef fajitas: thin-sliced round steak marinated in lime, chili, and garlic, broiled fast and tucked into flour tortillas with salsa, relish, and guacamole. Authentic Tex-Mex, 40 minutes.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.