This week I found it on sale for 1.69/lb, so I bought about 10 lbs. I cooked it in three different ways, all at the same time. I made porcupines, which are meatballs with rice in them that pokes out and looks like porcupines. I also cooked up about three and a half lbs of hamburger patties, and then browned the rest of the meat to use in things like tacos, spaghetti, soups, casseroles, or sprinkle on pizza.
Ten lbs Ground Beef – 80% lean
The meatballs get cooked and then drained, and then I add a can of cream of mushroom soup and a can of water and it makes an awesome gravy. Serve it over mashed potatoes, rice, noodles, whatever. I like to make something like this on the first day because then at least one meal gets the benefit of using the juices in the gravy. If I’m going to cook up LOTS of meatballs, I usually cook them in the oven.
While the meatballs are going, I make up the hamburger patties, season them with Lawry’s Seasoned Salt and start them on the George Foreman grill.
The rest of the meat goes in my big soup pot and gets stirred every once in a while. I also season this with garlic and onion.
Once the beef is browned, I use a metal pasta server or metal slotted spoon to transfer it to my colander which is on top of paper towels on a plate.
Let it drain and cool while you have dinner, and then transfer it to a big freezer bag. Don’t put it in the freezer bag before it’s cool, as it may cause the bag to break. When you need some for later meals, just take it out of the freezer and bang it on the counter to break off how much you need. I usually thaw it in the microwave for a minute at a time on 20% power.
I cook mine in a 6qt pot, seasoning it with chopped onion, minced garlic (i cheat and get the large jar of minced onion from wally), oregano and black pepper. When finished cooking, i prop the pot and squish all the meat to the high side to drain the grease. i use a baster to suck it out and put it in a metal bowl. when it's drained sufficiently (and cooled mostly) I measure at one-cup increments into snack-sized ziploc bags…i really need to work on acquiring reusable containers for this. i put them in the fridge to get completely cold, then collect all the snack baggies in a gallon sized baggie for a little extra protection against freezer-burn. i use the gallon bag over and over and over.
when i need meat for spaghetti, stroganoff, sloppy joes, etc i take out one or two packages, peel them out into a microwave safe bowl and nuke for 1min. drain off any excess grease and dump into the meal as required. when i'm cooking pasta i dump the nuked beef into the pasta water and treat the snippet of leftover grease as replacement for the snippet of oil i would add to prevent sticking noodles.
Did you know that you can BOIL ground beef in water? After you have drained it, it is almost completely fat free, and there is NO greasy stove top to deal with! Woo Hoo!
After I separate the meat and water, I often refrigerate the pot of water. The fat congeals on the top and is easy to remove. Add veggies and some boullion cubes (beef and/or chicken) to the water and you've got a great soup!
Your "25-step list of each job that goes into cleaning a bathroom" was linked on an e-mail from The Clean Team Catalog: Summer Cleaning School. I'm loving your blog! Thank you!!!
Cerebral, I actually tried that last week after you suggested it.
TN Lizzie, I tried boiling it once, and didn't know what to do with the water. I love the idea of putting it in the fridge and letting the fat harden. And soup? Great idea!
I had never heard of boiling ground beef! That is a GREAT idea!!!!! I hate having the mess on the stove and then not cleaning it up until a week later when my husband finally asks, "When are you going to clean that up???" Not a good feeling.
I just found your blog after frantic searching for something that actually made sense to my slobbish ways. I love your blog by the way. It's like you are in my head. All the other blogs that I found in my search gave tips, etc. But the majority of the problem with me lies in not having the motivation.
I just wanted to add that I was reading a cooking light magazine that said that if you use a higher percentage of fat ground beef that by draining it and rinsing it with hot water it can be the equivalent of 95% lean beef.
What kind of sauce do you use with your porcupines? I have a recipe from my mom that uses enchilada sauce. But I’m always looking for new recipes.
And if you put the hamburger on a cookie sheet to freeze and then move it to a bag it makes it easier to get the amount you want later, not as much banging
I actually use cream of mushroom soup with a can of water or milk. Maybe not the most healthy option, but soooo yummy!
I have cooked meat like this before but maybe only 5 lbs. I am very encouraged to do this again with more meat. I just found your blog today and i’m reading it backwards!!
Also, I always, for 24 years, have drained and rinsed my meat in a colander after cooking. Thanks again for your encouragement and I am like you in a lot of ways. I was reading earlier about being overwhelmed and that is so me! I watched a couple of your videos today and then I went and decluttered!! Today was my day off work (kids at school) – I felt like I got a lot accomplished even though the house is not perfect and there is more to do. Thanks. I have to work tomorrow and then I’m off on Friday and I will be visiting your site again that morning to get some encouragement!!