French Dip BurgersServes 4
Ingredients: 1 tub Knorr Homestyle Stock -- beef1 pound ground beef (or turkey)1-1/2 cups water4 whole-wheat hamburger buns4 slices Swiss cheeseDirections:- Combine half the stock with the ground meat and shape into 4 patties. Make a small indent in the top of the patties; they will fatten as they cook.Grill, broil or saute the burgers (flipping only once) until they're done (5 or 6 minutes on each side).While the burgers are cooking, bring the water and remaining stock to a boil over high heat in a 1-quart saucepan.Reduce the heat to low and simmer the sauce until the stock has completely melted.Top the burgers with cheese immediately after removing them from the heat to allow it to melt; arrange the burgers on the buns.Serve each burger with 1/4 of the sauce in a small bowl on the side. (Try the next recipe as a substitute for fries on the side!)
Serves 6
Ingredients: 1 pound ground beef (or turkey)1 small onion, finely diced1 medium red or green bell pepper, chopped1 clove garlic, finely chopped1 tub Knorr Homestyle Stock -- beef1/2 teaspoon ground chipotle chile pepper1 can (28 ounces) crushed tomatoes1 can (15.5 ounces) red kidney beans, rinsed and drainedDirections:- Cook the ground beef, onion and red or green pepper in a 4-quart saucepan, stirring occasionally, until the beef is browned and the vegetables are tender.Stir in the stock and chipotle pepper until the stock is melted.Stir in the beans and tomatoes.Bring the chili to a boil over high heat, then reduce to low and simmer it, stirring occasionally, for about 15 minutes.Serve with cheese, sour cream, green onions, crackers or your favorite chili add-ins.
Serves 4
Ingredients: 1 tub Knorr Homestyle Stock -- beef2 teaspoons sesame oil, divided1 teaspoon brown sugar, firmly packed2 teaspoons finely chopped fresh ginger (or 1/2 teaspoon ground ginger)1/4 teaspoon crushed red pepper flakes1 pound boneless sirloin steak, thinly sliced1 tablespoon vegetable oil1 cup water (with 1 tablespoon reserved)6 cups broccoli florets1 tablespoon cornstarchDirections:- Using a fork, mash 1 teaspoon of the stock concentrate with 1 teaspoon of sesame oil, the brown sugar, the ginger and the red pepper flakes in a small bowl until blended. Toss the steak in half of this mixture.Heat the vegetable oil in a 12-inch nonstick skillet or wok over medium-high heat and brown the steak (in 2 batches), stirring quickly, for about 5 minutes. Remove the steak and set aside.Stir the remaining stock mixture, all but 1 tablespoon of the water and the broccoli into the same skillet; cover and cook until the broccoli is crisp-tender (about 3 minutes).Blend the cornstarch with the reserved tablespoon of water and stir it into the skillet.Bring it to a boil over high heat, reduce to low, return the steak to the skillet, and heat through.Stir in the remaining teaspoon of sesame oil and serve (over brown rice, if desired).
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