Ultimate Book of Beef  by: Ground Beef Recipes

Ultimate Book of Beef

Recipes for ground beef is best prepared with lean ground beef because is a cheap and easy obtainable ingredient thousands of quick ground beef recipes.

Minced beef is a world-wide staple ingredient. Its versatility adds infinite possibilities to an endless number of beef dishes and is simply beef that's been ground or finely chopped, and it's available in a range of prices depending on what beef cut it is from but it usually originates from the tougher parts of the animal, like the flank and chuck.

The process of grounding the meat acts as a tenderizer which is useful for the tougher meat from the standard beef cuts. This tenderizing process reduces the dryness of the fat and improves the flavour.

When all the 'best' cuts and joints have been removed then whatever is left can be what you get. A lot of the tougher parts of the animal are used like the skirt/belly etc.

But you can also go to your local butcher and say I want six of your finest steaks grounded/minced for me he would gladly do it and charge you whatever the steaks would cost.

You have to be careful when buying ground beef because some butchers will keep braising /stewing beef until it begins to discolour slightly and if it does not sell by then the will mince it.

The leanest -- and most expensive per pound -- is sirloin, which is sometimes labelled "extra lean." Sirloin is more expensive than the other ground beef as it is a much tenderer and lean beef cut.

Next in line is the round steak, then chuck, and then regular "ground beef" or just plain "hamburger," which is the highest in fat and the least expensive.

A question that gets asked a lot is: “What is the difference between ground beef and hamburger beef?” There is basically one major difference and that is that fat may be added to hamburger beef and no fat may be added to minced beef. Regulations stipulate that both varieties cannot contain more that 30% fat. Seasoning may be added to both but no phosphates, binders, extenders or water is allowed to be added.

The lower the fat content, the less flavourful the meat will be when cooked. You might even have to add fat to the pan to cook extra lean ground beef since so little is rendered during cooking.

You might want to consider using the least expensive, regular ground beef in dishes that require you to brown the meat, because you can drain off most of the fat but still keep the beefy flavour.

I have listed some of the best ground beef recipes on this site. Please try a few (or all of them) and do not be shy to leave a comment about the once you have tried.

If you're like most cooks, you can't have too many ground beef recipes.

Peppers stuffed with ground beef

Sweet peppers stuffed with ground beef

Stuffed Peppers Ground Beef Recipes Ingredients:
Hungarian Stuffed Peppers

1 medium onion
2 pounds ripe tomatoes, peeled if desired, and diced; or two 141/2-ounce
diced tomatoes with their juice
2 tablespoons tomato paste
1/2 cup water
1 bay leaf (optional)
Salt and freshly ground pepper, to taste
2/3 cup long-grain rice, rinsed and drained
1 slice challah or white bread, day-old or stale
1/2 pound ground beef
¼ cup chopped fresh parsley
1 teaspoon paprika (optional)
4 or 5 green bell peppers
1 to 2 tablespoons brown sugar, or to taste
1 to 2 tablespoons strained fresh lemon juice, or to taste

Stuffed Peppers Ground Beef Recipes Ingredients:
Slice the onion in halves and put one half it in a stew pan. Add your tomatoes, tomato paste, water, bay leaf and a pinch of salt and pepper.
Mix all this well and bring to a boil. Cover and cook over low heat for 15 minutes.

Boil the rice in a saucepan with two cups boiling salted water for about 10 minutes.
Rinse the rice with cold water and drain well.

Soak the bread in cold water and squeeze dry. Put the bread in a bowl.
Coarsely grate remaining half onion and add to bowl.
Add the ground beef, parsley, paprika, one-half teaspoon salt and one-quarter to one-half teaspoon pepper and mix all of this well.
Add rice and mix again.

Cut a slice off top (stem end) of each pepper.
Reserve slice; remove stem, core and seeds from each pepper.
Spoon stuffing into whole peppers and cover with reserved slices.

Stand them up in tomato sauce.
Cover and simmer, adding boiling water from time to time if sauce becomes too thick.
Cook 45 minutes to one hour, or until peppers are very tender.
Gently remove peppers. Discard bay leaf.

If the sauce is too thin, cook it, uncovered, over medium-high heat, stirring often, until thickened.
Add sugar and simmer for one minute. Add lemon juice. Adjust with seasoning.

Serve peppers hot, with sauce.

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