Beef Soboro: An Easy ground beef Recipe for a Weeknight Dinner (2024)

FAQs

How to cook ground beef for beginners? ›

Fillers like breadcrumbs, rice, and beans are a simple, low-cost solution to stretch a pound of ground beef and your grocery budget. Depending on the ingredients you add, the filler will also enhance the flavor and reduce fat in your recipe.

The pre-crumbled steamer basket method was the one preferred in our Test Kitchen. Set pressure to high, and cook for about 6 minutes for one pound and about 10 minutes for two pounds. (To cook one pound of ground beef from frozen, set the timer to 30-40 minutes instead.)

Tender cuts from the back (loin) region are quick-cooking cuts. These are cuts like ribeye, sirloin, strip steak, pork chops, and tenderloin. These cuts don't need much cooking to make them taste awesome.

The magic lies in the seasoning – a simple yet potent mix of garlic, onion, cumin, and cayenne, creating some of the most tasty ground beef.

How do I cook ground beef without drying it out? Use olive oil first to sauté the onion and garlic. Then add the meat and cook it until it's no longer pink. It takes a keen eye here but once that last pink is gone, take it from the pan immediately and it won't dry out.

Baking soda acts as a tenderizer for ground beef, keeps it moist during cooking, and encourages deep browning by raising the acidity level of the surface of the meat. Simply add 1/2 teaspoon of baking soda to 1 pound of ground beef for more tender meat with better browning.

The calcium-rich properties of milk react with enzymes in the meat to gently soften the proteins. Whole milk (not reduced fat), buttermilk, and yogurt all get the job done – with a special nod to buttermilk and yogurt for their optimal tenderizing acidity levels.

Add a beaten egg to burger mix for rich flavour and to help bind meat. Add a heaping spoonful or two of toasted bread crumbs or Panko for added flavour and as a meat binder. Stir in a few spoonfuls of grated onion for added flavour and to keep burgers moist.

What do you add to hamburger meat before cooking? ›

Herbs: Parsley, basil, thyme, rosemary and oregano are favorites with beef, while mint, dill and cilantro are also popular with other proteins. Fresh herbs are excellent mixed into ground meat while dried herbs are the best choice for sprinkling on top.

Yes, you can totally cook raw beef in a slow cooker. Many slow-cooker chili recipes have a step for browning the beef before it goes into the Crock-Pot. While this step isn't necessary, caramelizing the meat creates richer, bolder flavors.

Luckily, there is a handy little chemical that solves both of these issues. It's called “sodium bicarbonate,” but is known to most as “baking soda,” and adding it to your ground beef helps keep it tender while also speeding up the browning process.

PAN-FRY. Thin and tender cuts such as flat iron and cubed steak cook in just a few minutes in the pan. Heat a little bit of oil in the skillet and season but don't salt the cut before adding it to the pan. Adding salt too early will dry out your meat, so wait until it's fully cooked before salting.

What I am suggesting you do is combine the more common method of browning ground beef in a skillet with simmering it afterwards. This allows us to drain excess fat from the skillet after browning the beef, then achieve a fine crumble by boiling it afterwards.

Season the Ground Beef

When it comes to seasoning your ground beef, wait until after it has been browned and drained. Adding salt to raw ground beef pulls out moisture, drying the meat out and creating steam while it cooks, which prevents it from browning properly.

USDA recommends not eating or tasting raw or undercooked ground beef. To be sure all bacteria are destroyed, cook meat loaf, meatballs and hamburgers to a safe minimum internal temperature of 160°F (71.1°C). Use a food thermometer to check that they have reached a safe internal temperature.