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Home Cooking - I have Ground Beef, what to cook?

post #1 of 12
Thread Starter 
What do you like to do with a "ground beef" at home?  90% lean like Costco's or Sam's Club.

Prep shouldn't be longer than 45 minutes, cooking time can be as long as necessary. You are not going to run to the store for any fancy ingredients, just common stuff in the pantry and fridge.

You want your dish to be tasty, but simple that any home cook can do.


Yes we have gone peasant, I know some of you refuse to eat ground beef.  Well remember back to when you did and share a great recipe to make it a great tasting meal....
post #2 of 12
90/10 is very lean, too lean for almost anything.  I'd probably make thick hamburgers, cook them rare, and serve with poached or fired eggs so they got some moisture from yolk "sauce," and anchovies or capers. 

You have to deal with the leanness first.

BDL
post #3 of 12
easy peasy. Stuffed cabbbage leaves or cabbage rolls depending on how you look at it.

First get a head of cabbage. cut in half and remove stem core. place in steamer to start loosening up the leaves. turn it a couple of times and peel off the leaves as they loosen up and stack on a plate. I usually steam a half at a time.

in a mixing bowl add

ground beef
2 cups cooked rice- dealers choice
1 med onion diced- again dealers choice
1-2 small diced carrots
1 egg
bell peppers- if desired
chilis- if desired
whatever other vege you may want celery, squash, olives etc etc
whatever herbs you feel float your boat, parsley, tarragon, rosemary etc etc

smoosh together (yes thats a technical term)

make somewhat rounded balls of mix and roll into the cabbage leaves. place in crock pot add tomato sauce and cook just this side of forever

why is this recipe so loose? Cause its a old peasant dish that's more about whats in the cubbards then planning on anything

otherwise get a pound of sausage and make meatloaf. or add to the cabbage dish
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #4 of 12
 Although I usually use chuck you could incorporate some pork and and even a little pork fat to make some great meatballs.

If you cook them as burgers just think Bison, lean and cook them on the rare side like BDL said.
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Thanks,

Nicko 
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post #5 of 12
I'd just make some good ol Macaroni and Beef.  Or sloppy joes.  Or Maid Rites.

doc
post #6 of 12
Easy Ground Beef Casserole

Ingredients:
1 1/2 lbs ground beef
1 can green beans, drained
1 can cream of chicken or mushroom soup
1/2 cup milk
tater tots
grated cheese

Preparation:
1. Brown ground beef and drain. Place in buttered baking dish. Add drained green beans. Stir together the soup and milk and mix with the ground beef and green beans. On the top, put one layer of tater tots (one small bag) and grated cheese. Bake at 350 degrees for 45 minutes.

Variations: Use corn or peas instead of green beans; use any cream soup or different cheeses.
post #7 of 12

I would make my version of stuffed peppers.  Sweet bell peppers stuffed with picadillo and covered in gruyere cheese.  You preferably would add a bit of ground pork but it would probably work without.

Picadillo:

                     -= Ingredients =-
1 lb. ground beef
1/2 lb. ground pork
1 lg. onion ; chopped
2 cloves garlic ; pressed
6 oz. Spanish olives
4 oz. raisins
2 - 3 bay leaves
8 oz. tomato sauce
1/2 c. white wine
1 tbsp. olive oil
Salt ; to taste
Pepper ; to taste
1/4 c. capers
 

-= Instructions =-
Brown beef and pork in olive oil. Add onion and garlic; continue to brown with meat. Once meat is well browned add olives, raisins, bay leaf, tomato sauce, wine, capers, salt and pepper. Cover and simmer approximately 30 minutes, stirring frequently.  All ingredients may be adjusted to taste.


While the picadillo is cooking I take the tops off 4 sweet bell peppers usually a combo from yellow, orange, or red.  I find the green too bitter.  From the tops I dice a little of the bell pepper and add it to the filling while cooking.

After cleaning the seeds and membrane from the peppers I blanch them for about 3-4 minutes.  It brings out the color and helps tenderize them.  Next I spray a 9x9 baking dish with vegetable spray and arrange the peppers which I fill with the picadillo.  Any extra just gets packed around the pepppers.  Generously top the whole thing with grated gruyere and place in a oven pre-heated to 350.  Bake for about 20 min or until cheese is bubbly and beginning to brown.

Serve as is, or with rice.

ps:  I commonly add to taste,  a splash of red wine vinegar to the filling while cooking.

post #8 of 12
Yes, this is much too lean. Almost anything you make will be dry. You need to add a little extra fat or oil and meatloaf is about as easy to make as anything. Next time buy something a little less lean. If you have weight problem, simply eat a smaller serving and your total fat consumption will be the same.
George, Culinary Scientist and author of
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post #9 of 12
Something that just occurred to me is that whether you're making meatloaf or picadillo, toss in some bacon to the recipe.  After all, everything goes with bacon!!  For the meatloaf, perhaps strips along the outside, for the picadillo or other such dishes add some lardons.

Rich
post #10 of 12
Make dumplings to cook in a stock, add some bbq/tom. sauce to the meat for added moisture, saute veg of choice but include garlic and ginger diced if you like them,  then add stock of choice, add wellseasoned dumplings to simmer in broth till done, noodles if you have them (rice vermicalli is good one) till they are done too.  Enjoy.
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 Don't handicap your children by making their lives easy.
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post #11 of 12
Irish Chef here

Shepherd's Pie

Ground  Your Beef 
Mirepoix -finely diced carrots onions and celery
Yukon  Gold Mash
sweat mirepoix whilst peeled potatoes are boiling, add beef and saute all ,add Lea & Perrins  ,Beef Stock,fresh thyme and s&p to taste ,drain pots when fork tender,mash with butter +s&p,
gather all your wonderfull beef and place in oven dish ,place mash over top and if you like spinkle cheese of choice over top
cook in oven to temp until your thermometer says ready or oven dish is spilling all over the place ......lol
My feet are firmly planted in mid air
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post #12 of 12
Quote:
Originally Posted by Gunnar View Post

easy peasy. Stuffed cabbbage leaves or cabbage rolls depending on how you look at it.

First get a head of cabbage. cut in half and remove stem core. place in steamer to start loosening up the leaves. turn it a couple of times and peel off the leaves as they loosen up and stack on a plate. I usually steam a half at a time.

in a mixing bowl add

ground beef
2 cups cooked rice- dealers choice
1 med onion diced- again dealers choice
1-2 small diced carrots
1 egg
bell peppers- if desired
chilis- if desired
whatever other vege you may want celery, squash, olives etc etc
whatever herbs you feel float your boat, parsley, tarragon, rosemary etc etc

smoosh together (yes thats a technical term)

make somewhat rounded balls of mix and roll into the cabbage leaves. place in crock pot add tomato sauce and cook just this side of forever

why is this recipe so loose? Cause its a old peasant dish that's more about whats in the cubbards then planning on anything

otherwise get a pound of sausage and make meatloaf. or add to the cabbage dish
 

thats what im talking about, globki in german but russian dish aswell i was actually also thinking about same ingredients in a bell pepper and the soup or the liquid cooked in i would brown some meat then some vegis carrot and onions and some bell peppers. add some tomatoes or maybe juice and water and cook those bad boys. oh man so good. also come to mind is dolmas but even better with lamb. im hungry
Chef it up errrrday!!!
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Chef it up errrrday!!!
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