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  • Share your favorite ground beef recipes!

    I normally do picadillo or hamburgers or meatballs but I'm looking for something a bit different. I can also eat it just plain browned but not sure if the rest of the family would be too happy with that

    Oh I can't stand meatloaf - it goes back to my childhood.

  • #2
    Ground beef fried up with mushrooms, garlic and onions, enough crushed tomatoes to make it stick together, mmmmmm. I might eat it over spag. squash, but more often than not, I just sit down with a bowl of it for dinner. Sometimes I'll toss in baby spinach near the end, before I add crushed tomatoes.
    Fighting fibromyalgia and chronic myofascial pain since 2002.

    Big Fat Fiasco

    Our bodies crave real food. We remain hungry as long as we refuse to eat real food, no matter how much junk we stuff into our stomachs. ~J. Stanton

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    • #3
      Primal Shepard's Pie - replace mashed potatoes with mashed cauliflower. Add in whatever veggies you want, make a gravy, cheese if you want...good to go!

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      • #4
        My new FAVORITE way to eat ground beef is making beef strogonoff over cauliflower rice (though I often eat it straight, too). Various primal renditions are discussed here, which is incidentally a thread on the same topic as this! You should get lots of ideas there too.

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        • #5
          I make a basic ground-beef-with-onions, and then add spices and other veggies to make different dishes with completely different ethnic/national flavor profiles.

          For example: Ground beef and onions, plus mushrooms, black pepper, nutmeg, a bit of Worcestershire sauce, white wine and (right at the end) sour cream = stroganoff, which is originally Russian.

          GB&O, plus olives, a can of diced tomatoes, chili powder/cumin/garlic/red pepper flake/black pepper/oregano, and maybe some shredded cheddar cheese on top = Mexican-flavor chili.

          GB&O, plus sun-dried tomatoes, cumin/curry powder/garam masala/black pepper/fresh ginger, plus some plain full-fat yogurt right at the end, = East Indian-style curry.

          GB&O, plus toasted pine nuts, black olives, sun-dried tomatoes, chopped celery, Worcestershire sauce, Dijon mustard, basil/black pepper, and half a small can of tomato paste = yummy stuff that my family calls "S'more" - as in, "can I have s'more?" - a totally American profile.

          GB&O, plus eight ounces of bacon, three to four tablespoons of bacon grease, some chopped celery, a can of diced tomatoes, a few cups of burgundy wine, dried thyme/black pepper/salt, and about two hours of simmering and reducing = the French flavors of beef bourginon.

          And of course, GB&O, plus a tube of pork sausage also fried with the GB, a cup or two of red wine, mushrooms, a can of diced tomatoes, a half can of tomato paste, and garlic/oregano/basil/black pepper/fennel seed = the Italian flavors of spaghetti sauce or pizza sauce. Just simmer it down some and serve it in bowls, instead.

          Look up ethnic flavor profiles and then adapt them to a basic GB&O, and you really can't go wrong.
          Last edited by Griff; 01-06-2011, 11:54 AM.
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          • #6
            I made this recently, and it was a hit. Probably not a great idea if you're avoiding cheese & dairy, but we do OK with it in our house:

            http://www.genaw.com/lowcarb/enchilada_bake.html

            I did have to select my enchildada sauce wisely to get one without added sugar. In an ideal world (and not on a weekenight), I would prefer to make my own sauce.

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            • #7
              Found a great recipe in a 1981 cookbook I picked up at Goodwill. Tweaked it just a little, but not much!

              Serves 4

              1 1/2 lbs. Ground beef or ground bison
              1 small yellow onion, finely chopped
              1 egg
              1 tbs. minced garlic (I use prepared garlic from a jar)
              1 tbs. Worcestershire sauce
              1 or 2 tbs. chopped fresh herbs - I usually use rosemary, basil and thyme
              olive oil for sauteing - about 1 or 2 tbs.
              2 tbs. butter
              1/4 cup half & half or whole milk
              1/2 tsp. or more fresh ground black pepper
              dash cayenne pepper
              2 cups sliced fresh mushrooms

              Saute chopped onion in olive oil until onions begin to brown. Add garlic and saute for a minute more. Remove from pan, spread out to cool. Mix ground meat, onion/garlic mixture, Worcestershire sauce, fresh herbs, and egg together with your (clean) hands until thoroughly combined. Shape into four patties. Place into the refrigerator while you saute mushrooms. In the same pan you cooked the onions in, add 1 tbs. of the butter and saute mushrooms until they reach your desired done-ness. Remove from pan and keep warm. Add the other tbs. butter to the pan and cook the meat patties. When they're done, reserve the drippings. Remove the meat patties from the pan to drain on a paper towel, and keep warm.

              To the drippings, add the half and half or milk, ground pepper and cayenne, stirring with a whisk until mixture starts to turn creamy. Taste, and add a dash or two of Worcestershire sauce or salt to the sauce if desired. To serve, place a patty on a plate, top with the sauteed mushrooms, then spoon sauce over them. Simple to make, and elegant enough for company.
              Last edited by Kariberry; 06-25-2012, 10:34 AM.

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              • #8
                Shepherds Pie is always good route to go.

                Probably my favorite and go to ground beef recipe it the One-Skillet Meal. Start with your ground beef in a skillet get it browning, then start adding in the veggies. Onions, peppers, spinach, mushrooms, tomatoes, whatever else you would like. Don't forget to add spices.

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                • #9
                  My favorite is using it in taco salad. Put taco fixings in bowls & let everyone add what they want.

                  I also like spaghetti sauce, ground beef with spaghetti squash.

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                  • #10
                    i'll be making this tonight: BODYROCK.tv | Fitness Advice, Workout Videos, Health & Fitness | Bodyrock.tv
                    It's garlic meatballs with tomato sauce


                    it looks amazing, i'll report back how good it was
                    Last edited by JennaRose; 06-26-2012, 04:41 PM.

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                    • #11
                      Originally posted by JennaRose View Post
                      i'll be making this tonight: BODYROCK.tv | Fitness Advice, Workout Videos, Health & Fitness | Bodyrock.tv
                      It's garlic meatballs with tomato sauce


                      it looks amazing, i'll report back how good it was
                      This looked really good till I saw them adding a "packet of flavoring"

                      Let us know what you think.

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                      • #12
                        I made the chicken tiki marsala recipe and had so much sauce leftover that I put it in the freezer. A couple of weeks ago I made basic meatballs, warmed up the marsala sauce and added the meatballs. Served it over spaghetti squash and it was wonderful.

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                        • #13
                          Speaking of Spaghetti Squash, I make Squasheroni a-la Navy:

                          Bake 1 medium sized squash a day before
                          Brown beef in a huge pan (~ 2 lbs), drain if it was fatty beef and water came out, transfer to a cast-iron pan and brown a little more till pleasantly crispy
                          Add squash and a few slices of butter, a pinch of nutmeg and ~ tsp of mustard, let warm up all together nicely
                          Add about 1/2 cup whole milk, and ~ 1 cup of shredded cheese, reserving some cheese;
                          While it all melts and simmers, preheat broiler. Top with cheese, and broil the top until nice-looking.

                          My 5.5 yo daughter highly recommends!
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                          • #14
                            My family absolutely loves rice-free stuffed peppers lately. We kind of wing it on the recipe. We also use good breakfast sausage for half the meat and ground sirloin for the other half, but you could do it all ground beef and it would be fine.

                            I brown the meat till near done and then add the veggies: lots of yellow onion (Vidalia if available), enough minced garlic to ward off a vampire army, some finely chopped bell peppers, and sometimes some diced mushrooms. Seasoning to taste is the key I think. We use cayenne pepper, sweet paprika, smoked ancho chile pepper powder, black pepper, salt, cumin and thyme. I never measure seasonings and have no idea though I can tell you the black pepper and salt a very liberal. I also add a really good wallop of Worcestershire sauce and a little red wine (usually an inexpensive cab) as it cooks.

                            Depending on the veggies, often you will get a lot of liquid cooking out of this, so I drain the whole concoction in a colander after the veggies have cooked some, and then return it to the pan to finish cooking. I just watch the onions till they go clear.

                            Cut the tops off your other bell peppers (we strongly prefer Red, but Yellow or Orange are great too) and clean them out. I boil the peppers in a big pot for a while…never time that either. Maybe ten minutes and let them cool…I usually do that while the stuffing is cooking. Then I spoon the stuffing in kind of tamping it down with the back of the spoon as I go. Place the peppers in a baking dish and cook at about 375 for 45 minutes, but I don’t find it to be a precision thing: we just eyeball it till it looks good.

                            I just dump mine on a plate, but for the family, I split the pepper open and garnish it with fresh grated parmesan and parsley. We are all wild about this simple dish. The bonus is that we can make a bunch and it reheats fantastically so we have lunches almost ready to go.

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                            • #15
                              Originally posted by JennaRose View Post
                              i'll be making this tonight: BODYROCK.tv | Fitness Advice, Workout Videos, Health & Fitness | Bodyrock.tv
                              It's garlic meatballs with tomato sauce


                              it looks amazing, i'll report back how good it was
                              Huge success!!! I loved it, and my honey said it was amazing! He kept going on how delicious it was

                              Originally posted by Classic View Post
                              This looked really good till I saw them adding a "packet of flavoring"

                              Let us know what you think.
                              yeah, that packet was just a chicken broth concentrate i think. i just used an organic carton of chicken broth(sugar free) i had lying around. i tweaked the recipe a bit, didnt add as much cheese, plus i halved the recipe. it was really good!

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