Cheese Curds and Beef

After a trip to Wisconsin a few years ago I am always on the lookout for cheese curds. It was a great surprise to find some Wisconsin cheese curds at the local grocery store this week. The cheese curds are paired with ground beef and mushrooms for a great "meat and potatoes" dish. This recipe uses our Pastamore Barrel-Aged Worcestershire Sauce to add great flavor. This recipe would be great served over rice or with a baked potato.

Ingredients:
1 lb - 85/15 ground beef
4 oz - cheese curds
6 oz - mushrooms
1/2 - medium onion
2 tsp - Pastamore Barrel-Aged Worcestershire Sauce
1/2 tsp - dried oregano
To taste - salt and black pepper

Directions:
1. Heat a large frying pan on the stove over medium-high heat. Rinse mushrooms and cut into quarters. Peel onion and cut 1/4" slices. Once the pan is hot, add the ground beef, mushrooms, and onion to the pan. Cook for 5 minutes and add the Pastamore Barrel-Aged Worcestershire Sauce.

2. Cook the ground beef, stirring often. Once the ground beef is nearly cooked, add the cheese curds and mix well. Season to taste with salt and black pepper.

3. Cook until the cheese curds are gooey. Serve immediately.