Meal Starter, Wet Pantry Mix: Seasoned Ground Beef
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Meal Starter, Wet Pantry Mix: Seasoned Ground Beef
Seasoned Ground Beef ~~ Meal Starter, Wet Pantry Mix
Having seasoned ground beef (or pork, venison, elk, etc.) is a great way to save time, money and energy when it comes time to put a quick supper on the table.
Ingredients
Method
- If meat is less than 85% lean, drizzle oil of choice in frying pan. Cook over medium-high heat all ingredients until meat is cooked throughout and no longer pink. Remove from heat. Drain, if desired. Note: If using cast-iron, slowly preheat skillet before adding any ingredients.
- Freeze meat mixture in 2-cup increments. Use freezer-safe bags or containers. Always label so you don't forget.
Notes
Make it your own: Adjust these values for any amounts of meat. Omit peppers or onions, if desired. Add other items such as carrots or celery, as desired. Add Italian seasoning if you plan to use for pizza topping or spaghetti, etc.
Meat: We use venison and locally-grown, pasture-raised ground beef.
Salt: I use Redmond's Real Salt for all my cooking and food preservation.
Money-saving note: After meat has been cooked, use a food processor to break down the meat into a very small, consistent texture. Be sure not to whiz it into a mush. This will be done in several batches, not all at once. Just a few pulses should do the job. This provides a more even texture as well as seems to make the meat "go further" when using. For a visual, think of the ground meat filling that typically comes in restaurant tacos.
