Delicious Ground Beef Recipes

Using your hands, mix well to incorporate all the ingredients.

Melt 1 tbsp butter in a large skillet over medium/high heat.

Divide the meat into 4 equal balls and pat each into an oval-shaped patty, about 3/4 inch (2 cm) thick.

Cook the first side for 2 minutes or until browned.

Gently flip and brown the other side for about a minute.

Remove onto plate.

Melt 1 tbsp butter in the same skillet over medium heat.

Add shallots and garlic and cook for 1 minute until onions are a bit translucent.

Add the mushrooms and cook, stirring often, until the mushrooms caramelize.

Turn heat down to low.

Stir in 2 tbsp flour and cook for 30 seconds, stirring constantly.

Add 1/2 tbsp butter.

Add 1 cup (236ml) white dry wine and cook for another minute.

Add in 2 cups (470ml) beef broth.

Add 2 tsp dijon mustard and 2 tsp Worcestershire sauce.

Season with salt and black pepper.

Return steaks to pan and spoon the sauce and mushrooms over the steaks.

Cook until the sauce thickens, for about 7-8 minutes.

Add 1 tbsp salt and cook until tender, about 18 minutes.

Add butter and milk to the potatoes and mash well.

For the second recipe, mix 2 Eggs, 1 lb ground beef, 1 lb ground pork, 1 tsp salt, 1/2 tsp allspice, 1 tsp black pepper, 1/2 tsp ground nutmeg, 1 grated onion, 1 garlic clove, and crustless 3 slices white sandwich bread with 1/3 cup/80 ml Milk.

Use an ice cream scoop to form uniform meatballs and fry in batches for about 4 minutes over medium heat.

Place the meatballs on a plate and fry the remaining batches.

Over medium/low heat, add 2 tbsp butter and 3 tbsp flour and cook for 1 minute stirring constantly.

While stirring, add about 1/2 cup/140ml of beef broth and gradually add the remaining beef broth.

Add meatballs and meatball juices to pan and simmer for about 7 minutes.

Add 1/2 cup/80 ml heavy cream and simmer for another 5 minutes.

For the third recipe, add boiling water to 8-10 outer leaves of Napa cabbage or savoy cabbage and set aside.

Mix 1 pound (450g) ground beef or pork, 1/3 cup (60g) uncooked short-grain white rice, 1 egg, 6 green onions, 1 tbsp fresh ginger, and 2 tbsp soy sauce, seasoned with salt and black pepper.

Spoon a heaping of the beef mixture in the center of each cabbage leaf and roll around the meat mixture.

Pour 2 cups (500ml) chicken broth over the cabbage rolls and bring to a boil over medium heat.

Cover the pan and transfer to the oven, baking at 360°F / 180°C for 40 to 45 minutes.

Drizzle with sesame oil before serving.