I've reached the limits of my imagination when it comes to cooking ground beef, I need new, killer recipes. Looking forward for your answers.
Love to all.
I am only replying because you wrote "love to all".
My favorite soup with miniature meatballs:
Bone broth, add vegetables (your favorite), simmer for a while.
Make miniature meatballs (1 inch diameter) by processing meat, onion, garlic (real, not flakes) and one egg in a food processor. Then, shape them as very tiny balls and throw them into the broth.
When serving, add cut up pickle and some raw sour cream (if Primal).
Korean inspired lettuce wrap:
take some beef, ground with onions and garlic (real, not powder).
Saute in lard, add some diced hot red pepper (not flakes). Add salt.
When done, take lettuce leaves, and wrap a small amount of beef in each leaf. Serve with kimchi on the side.
Lazy Paleo housewife stuffed cabbage.
Saute ground meat with carrots, tomatoes, onions, garlic, celery and cabbage (all cut up)
Add chives, dill, green onions and sour cream before serving (if Primal)
Originally people add rice.
Love to you too.
Scotch Eggs, which are traditionally made with sausage, but would also be great with ground beef.
Here's my recipe: http://robbwolf.com/forum/viewtopic.php?f=8&t=2383
here is my all time favorite - Asian Lettuce Wraps:
Ground beef sauteed with dried hot peppers, minced garlic, ginger and onions, fill out with bone broth and top with shredded kale, simmer until the kale is bright green. I live on this soup in the winter -- cheap, tasty, healthy, filling.
I like making turkish inspired lettuce wraps with ground beef or lamb — sauté onions and garlic in oil of choice, brown meat, add paprika, chili (or sub those for mint with lamb) and season. toss in bell peppers (roasted if you prefer) tomatoes, black olives and feta or halloumi if you do cheese, sour cream and maybe some pine nuts. works well in wraps but I gobble it with a spoon just as easily :)
I particularly like mine like this:
Cook an cut-up onion until glazed brown. Add in ground beef. Cook until mostly brown. Add in some tomato sauce and some sun dried tomatoes and cook a little more.
It is excellent later on when the moisture has seeped into the sun-dried tomatoes. I eat it in my vegetable-medely for lunch at work.
Last night I made "meatza." All of the flavors of pizza with none of the bread. Mixed 2 lbs ground beef with oregano, basil, salt, pepper, garlic, onion, and eggs. Spread it onto a 13" by 17" baking sheet (with a lip) and bake at 400* for about 10 minutes. Remove from oven and pour off the excess grease (after it has cooled for a minute or two!).
While it's cooking, mix and heat a can of tomato paste (6 or 7 oz) with a can of tomato sauce (8 oz) with whatever seasonings you like in your pizza sauce. You may need to add more tomato sauce if it's too thick.
Throw whatever toppings you like on it and bake until bubbly. We do dairy, so I put raw mozzarella and an organic garlic onion farmer's cheese, along with mushrooms, prosciutto, salami, and pepperoni. I've also made it by cleaning out the fridge of whatever veggies are nearing the end of their life in the fridge: cooked broccoli and cauliflower, zucchini, tomatoes, etc. It's also great sans cheese!
I love Nom Nom Paleo's green sliders: http://nomnompaleo.com/post/10925485307/green-sliders-spinach-mushroom-and-beef-mini
Be sure you read through the recipe a few times first. Her description is a little disjointed and uses frozen spinach (use fresh!) but they're really tasty, tender, and moist. My little one will not eat burgers but loves these sliders.
I make extra and have the leftovers with eggs in the morning or break up the sliders and put them on salad for lunch.
How to cook the different cuts of Beef? 4 Answers