Our Favorite Ground Beef Recipe
The most favorite ground beef recipe is easy to cook and equally delicious. Beef recipes are a go-to for many households. They are fulfilling, abundant, and relatively easy to make. You can make pastries, steak, roasts, and meatballs with beef. There are probably as many beef jerky recipes as there are cows. Flavor preferences can vary greatly depending on your locality. In different parts of the world, different dishes are more popular than others. Also, beef has many religious implications, as well. However, it is one of the most popular meats in the world.
Favorite Ground Beef Recipe
- Ground Beef – 1 pound
- Egg – 1
- Salt and Pepper
- onion, diced (optional) – ½
- Chopped mushrooms (optional) – 8 oz.
- Grated Cheddar Cheese
- Spring Onions
- Whipped Cream
- Diced Tomatoes
- Beef Broth
As a child, when I was first learning to cook, I enjoyed mixing uncooked, ground beef with spices (chopped onions and bell peppers, freshly ground pepper, a bit of ground red pepper, cilantro and various spices).
I would then make patties & fry them at very high heat in a cast-iron skillet. That will externally brown them, without drying out the beef any more than necessary. Leaving the beef medium rare works well, but the flavor came from searing the outside of the patties at very high heat.
Then, I would break up the cooked pieces of patties, mixing them with about 3–4 cups of hot, cooked rice, drizzling the beef drippings over the rice & mixing chopped vegetables into the rice (such as diced onions, red, yellow, orange and green bell peppers, etc.).
I would then stir the mixture, sometimes putting cheese on top (either grated Parmesan cheese or sliced American, cheddar, gruyere, whatever I had on hand), cover the rice, beef, veggie & cheese “casserole” and bake for 10–15 minutes, at about 325–350F.
It was always tasty and enjoyable, sometimes better, sometimes less, depending on the spices used & their quantity.
Other Beef Recipe
- Beef brisket ( or just the flat cut) – 1
- Soy sauce – 1 ½ cups
- Worcestershire sauce – 1 ½ cups
- Liquid smoke (depending on the strength of liquid smoke) -3 -4 tsp.
- Seasoning salt – 1 tbsp.
- Ground Black Pepper – ½ tsp.
In a huge bowl, mix up all ingredients except the meat and set aside.
If using a whole brisket separate the flat half and the point half, put the point half away for another use (like smoking it). Trim all the fat from the flat half as it needs to be very lean (Your butcher may do this for you, along with slicing it).
You can partially freeze this for more comfortable slicing; slice into 1/8 or slightly thicker. If you need to, cut in lengths to fit your dehydrator. Or use a gas oven set on 145°F.
Add slices to bowl with the marinade, with clean hands, make sure all the meat is coated without any “dry spots.” Press down the flesh to remove air and bring marinade to the top.
Allow marinating for about 4 hours, stirring the meat a few times during this period to keep the meat coated. I use my hands, washed, of course, and then press the meat down again.
If you need more marinade, scale down the recipe and make a little more. Place slices in the dehydrator and dehydrate according to the manufacturer’s directions.