Recipe Ingredients Just like any soup, you're going to find a lot of ingredients. But, even with all the ingredients, soups are relatively easy to make, so don't worry at all. Here's what you'll need: olive oil yellow onion carrot green pepper celery sticks garlic ground beef dried basil sweet red paprika dried oregano Ready in 30 minutes. Not only is everything made in one pot, but it also cooks up in just 30 minutes! Customizable. Use the meat of your choice, make it dairy-free, or change the toppings. The options are endless! Incredible leftovers.
Cheeseburger aus dem Dutch Oven Grillsportverein
Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender. About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside. In the same pan, add the butter. Next, melt the butter and add flour and cook until bubbly. Instructions. Heat the olive oil in a large (4-5 quart) Dutch oven over medium heat. Add in the onions and cook for 5 minutes, or until softened. Add in the ground beef, and cook until no longer pink, 7-8 minutes. Drain excess fat. Sprinkle meat with flour and steak seasoning and stir until coated. Pick up a loaf of round bread from a bakery, hollow it out and serve the soup in a bread bowl. Make it a meal and serve the soup with your favorite salad and hunk of crusty bread. Want to add some tomato flavor to this recipe for Cheeseburger Soup? Stir in a can of diced tomatoes. Tips for Making this Recipe for Cheeseburger Soup Stir and cook for 2 minutes to cook out the raw flour taste. Add the milk, potatoes and drained tomatoes and stir. Bring to a boil, then reduce to a simmer and cover the pot then cook for 12-15 minutes, stirring often, until the potatoes are soft. Meanwhile, slice the sourdough bread and butter one side of each slice.
Tommi’s Burger Joint From Reykjavik to Berlin andBerlin
Cook the ground beef in a large dutch oven or large pot. Pour the beef into a strainer to drain out all the excess grease and set the meat aside. Using the same pot, melt butter and saute the onion, celery and carrots until tender. Add in the Worcestershire sauce and garlic. Turn heat to medium low; add butter. Add onions, celery, carrots and potatoes; cook until the onions and celery start to soften. Add dried thyme, onion powder, basil, oregano, parsley and garlic. Continue cooking 1 minute; stirring constantly. Sprinkle in flour and stir to coat; cook for 2 minutes stirring constantly. Remove vegetables and set aside. Add ground beef to the same pot and cook until crumbled and cooked through. Season beef with basil, oregano, salt, and pepper. If desired, stir in yellow mustard and pickles. Combine vegetables and the beef in the pot, stir in chicken broth. Bring broth to a boil. Add pasta and reduce heat. Add the potatoes to the pot. Bring to a boil. Reduce the heat to a simmer, cover, and cook for 10-15 minutes, until the potatoes are soft and can easily be pierced with a fork. Add the milk, Velveeta, parsley, and cooked ground beef to the soup and stir, heating until the cheese is melted and the soup is smooth.
Cheeseburger Auflauf aus dem Dutch Oven saftiger gehts nicht MG BBQ
Ingredients 1 pound lean ground beef 1 to 2 tablespoons vegetable oil 1 1/2 cups chopped onion 1 cup chopped celery 1 cup diced carrots 1/2 teaspoon dried basil 3 medium potatoes (peeled and cubed) 4 cups chicken broth 4 tablespoons butter 1/3 cup all purpose flour 2 cups half and half (or whole milk) Instructions. Melt 1 tablespoon butter in a large dutch oven over medium heat; Add the ground beef to the pot and cook until browned and no longer pink; Stir in the onion and garlic and cook for an additional 1-2 minutes; Add the bell pepper and celery to the beef and stir then cook for another 2-3 minutes;
Keep warm. Check potatoes for doneness. Mix in cheese sauce, dill pickles and chives. Stir until fully combined Cook uncovered over medium for 5 minutes to allow the soup to reduce and flavors combine. Serve topped with additional cheese, chives and croutons, if desired. Cook and stir the flour mixture until bubbly, about 3-5 minutes. Add the flour mixture to the soup and bring the soup to a boil. Cook and stir for 2 minutes. Reduce the heat to low and stir in the cheese, milk, salt, and pepper until the cheese completely melts. Remove the soup from the heat and stir in the sour cream.
Empire Classic Stainless 5 Qt. Dutch Oven w/ Lid
Melt 1 tablespoon of butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and saute for about 10 minutes. The vegetables should be tender. Add the potatoes, ground beef, and chicken broth to the pot. Bring the soup to a boil, reduce the heat, and cover it with a lid. Steps for making cheeseburger soup: Step One: In a Dutch oven or soup pot brown the hamburger until no longer pink. Remove and wipe out the Dutch oven. Step Two: In the Dutch oven saute the onions, celery, with two tablespoons of butter for 4 to 5 minutes; then add the carrots and potatoes and continue to saute for another 8 to 10 minutes..
