What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.
Then you have come to the right place, we have rounded up 15 different ground beef recipes that we have shared over the years.
Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.
15 Different Ground Beef Recipes
The 45 BEST Ways to Cook Ground Beef
Our BEST 25+ Quick & Easy Ground Beef Recipes
23 Easy Ground Beef Recipes
My Mom’s Homemade Spaghetti and Meat Sauce
Ground Beef Casserole
Ground Beef and Potatoes
21 Easy Ground Beef Recipes with Few Ingredients
5-Ingredient Ground Beef Casserole
Korean Ground Beef and Rice Bowls
40 Best Ground beef Recipes (5 star rated!)
Ground Beef Casserole
What to add to ground beef to make it taste better?
For filler and flavor, add chopped herbs and soaked breadcrumbs. Minced garlic, fresh herbs, and dried spices flavor ground meat so effectively because they get mixed right into the center of the meat, unlike with a steak or roast, where the seasoning just sits on the surface.
What are the 3 types of ground beef?
In the grocery store, the four major varieties of ground beef (a.k.a. “hamburger meat”) are Ground Round, Ground Sirloin, Ground Chuck and Ground Beef.
What seasoning go well with ground beef?
The following spices taste great with beef:
- Cumin.
- Cinnamon.
- Dark chilis.
- Red pepper flakes.
- Cayenne pepper.
- Curry powder.
- Mustard powder.
What can I do with too much ground beef?
Bonus: These tips work for any sort of ground meat or patties, so also try them with turkey, chicken, lamb or pork.
- Make it Mexican. …
- Stuff it into veggies.
- Stir it into chili. …
- Transform it into soup. …
- Whip up a casserole. …
- Roll up some meatballs.
- Dish it up in pasta. …
- Make it as easy as pie.
What does adding an egg to ground beef do?
When it comes to egg in hamburger patties or meatloaf, the egg serves as a binder to hold the meat and other ingredients together. According to Michigan State University, the higher the fat content, the more the meat shrinks during cooking. You need fat to add flavor and juiciness, but the fat packs on extra calories.
Do you Season ground meat before or after cooking?
Season the Ground Beef
When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly.
What is the tastiest ground beef?
Which ground beef is healthiest?
What’s the healthiest ground beef? Ground round and ground sirloin have the lowest fat content and are the two lightest, healthiest options.
Is 80/20 ground beef the same as ground chuck?
The Basics
You might see what’s called the lean-to-fat ratio. That refers to the makeup of the meat, not its nutritional content, Underly told us “80/20” means a breakdown of 80 percent lean beef to 20 percent fat, typically ground chuck.
What herbs go with beef?
What Herbs Go with Beef?
- Rosemary. Rosemary is perfect either for your old-fashioned beef stew or deep-fried prime rib roast. …
- Sage. You may have overlooked sage as a potential herb to flavor your beef dishes. …
- Basil. Basil is probably one of the best herbs that pair well with the deep flavors of beef dishes. …
- Parsley. …
- Thyme.
What seasonings go with what foods?
Allspice, basil, cardamom, cloves, curry, ginger, marjoram, mustard, oregano, paprika, parsley, rosemary, sage, savory, thyme. Basil, cardamom, curry, dill, mace, marjoram, mint, oregano, paprika, rosemary, turmeric.
| Food/Term | Seasoning Blend |
|---|---|
| Salad | Basil, lovage, parsley, French tarragon. |
How do you make perfectly brown ground beef?
Cast iron and stainless steel are the best choice for getting that beautiful, brown sear. Once the pan is hot, add the meat, and use a spatula to break it up into pieces. Let the meat brown without touching for about five minutes. This gives the meat more contact with the pan, and thus, a better sear.