Once, “What’s for dinner?” was answered with a large piece of meat. Steak. Roast. Chops. Everything else was “the sides.”
Today, that beef may require a financing plan.
The USDA predicts beef prices will rise 10.7% in 2026, while pork and poultry are expected to increase only 1.6% and 1%, respectively.
That doesn’t mean we must bid burgers a tearful farewell and pretend lentils taste like rib-eye. It means it’s time for the Great Protein Pivot.
For meat-centered meals, make less-expensive chicken and pork your regular choices. When you want beef, treat it as a flavorful ingredient rather than the stand-alone star.
Beef still matters; it simply no longer receives top billing, a private dressing room and the entire grocery budget.
A pound of ground beef makes four modest patties. However, combined with mushrooms, onions, beans, lentils, rice or vegetables, it can provide six to eight servings of tacos, chili, meatballs or pasta sauce.
Choose dishes that distribute beef throughout the meal, then build layers of flavor rather than adding more meat. Brown beef thoroughly and use garlic, onions, tomato paste, Worcestershire sauce, soy sauce or broth to deepen its savory character.
Mushrooms are especially useful. Their meaty texture and natural glutamates add umami, while finely chopped mushrooms blend into ground beef, contributing moisture and volume.
This week’s beef and mushroom meatballs use one pound of beef to create a generous family meal.
BEEF AND MUSHROOM MEATBALLS WITH GRAVY
Yield: 6 servings Total Time: 50 mins.
8 ounces sliced mushrooms, divided 1 large sweet onion, divided 2 tablespoons olive oil, divided 1 small carrot, finely shredded (about 1/4 cup) 3 cloves garlic, minced, divided 2 teaspoons Worcestershire sauce, divided 1 pound ground beef (80% to 85% lean) 1 large egg 4 teaspoons Dijon mustard, divided 1 cup panko breadcrumbs 1/2 cup grated Parmesan cheese 3/4 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1/4 cup all-purpose flour 3 cups low-sodium beef stock Chopped parsley, optional
Finely mince half the mushrooms. Cut the onion in half; finely mince one half (about 1 cup) and thinly slice the other. Reserve the sliced mushrooms and onion for the gravy.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add the minced mushrooms, onion and carrot. Cook until softened, 5 minutes. Stir in 1 clove garlic and 1 teaspoon Worcestershire sauce; cook 30 seconds. Transfer to a plate and let cool slightly. Do not wash the skillet. In a large bowl, gently combine the beef, egg, 2 teaspoons Dijon, remaining Worcestershire sauce, panko, Parmesan, 1/4 teaspoon each salt and pepper, and cooled vegetables. Shape into 20 to 24 meatballs, using about 1 1/2 tablespoons mixture for each.
Heat the remaining oil in the skillet over medium heat. Working in batches, brown the meatballs on all sides; they will not be cooked through. Transfer to a plate.
Add the reserved sliced mushrooms and onion to the skillet. Cook until softened, about 5 minutes. Add the remaining garlic, salt and pepper; cook 1 minute.
Sprinkle with flour and cook, stirring, for 2 minutes. Gradually stir in the stock and remaining Dijon. Bring to a simmer, then return the meatballs and their juices to the skillet. Reduce heat and simmer gently until the gravy thickens and the meatballs reach 160 degrees, 5 to 8 minutes.
Garnish with parsley and serve over egg noodles, mashed potatoes, polenta or rice.
The Great Protein Pivot isn’t about giving up food we enjoy. It’s about changing the proportions and making every delicious dollar pull its weight.
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Lifestyle expert Patti Diamond is the penny-pinching, partyplanning, recipe developer and content creator of the website Divas On A Dime — Where Frugal, Meets Fabulous! Visit Patti at www.divasonadime. com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasona dime.com
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