Content

• Ingredients
• On the stove
• In the microwave
• Seasoned minced meat
• To step
• Part 1 of 3: On the stove
• Part 2 of 3: In the microwave
• Part 3 of 3: Seasoned ground beef
• Tips
• Necessities
• On the stove
• In the microwave
• Seasoned minced meat

Minced meat is an important ingredient in many dishes. Since many recipes require you to prepare ground beef before adding other ingredients, you can prepare the ground beef separately and use it as needed.

Ingredients

On the stove

For 700 g

• 700 g ground beef, turkey or other ground beef
• 1/2 tsp (2.5 ml) table salt (optional)
• 1 teaspoon (5 ml) vegetable oil (optional)

In the microwave

For 500 g

• 500 g ground beef, turkey or other minced meat
• 1/2 cup (125 ml) of water
• 1 to 2 teaspoons (5 to 10 ml) Worcestershire sauce (optional)

Seasoned minced meat

For 500 g

• 1 tablespoon (15 ml) of olive or vegetable oil
• 1 onion, finely chopped
• 1 clove of garlic, finely chopped
• 500 g ground beef, turkey or other minced meat
• 400 grams of chopped canned tomatoes.
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) ground black pepper
• 1/2 cup (125 ml) of hot water
• 1 teaspoon (5 ml) stock cubes (optional)

To step

Part 1 of 3: On the stove

1. Heat the oil. Place a teaspoon (5 ml) of vegetable oil in a large skillet. Place the pan on the stove over medium heat.
   • This step is technically optional. Most ground beef contains enough fat to cook without using separate oil or fat, but a layer of oil in the skillet can prevent sticking or burning. This is especially helpful if you are using a stainless steel pan.
   • If you choose to omit the oil, keep a close eye on the ground beef for the first few minutes of the cooking time. You may need to stir more often to prevent the ground beef from burning.
2. Add the ground beef. Place the ground beef in the center of the hot pan. Use a stiff, heat-resistant spatula to break the meat into large pieces.
   • Use fresh or thawed ground beef instead of frozen ground beef.
   • If your skillet is not big enough for the full amount, you can prepare the ground beef in batches. Add more oil and heat the pan as needed for each batch.
3. Finely chop the minced meat. While the ground beef is browning, keep taking it apart until it is finally friable.
   • Stir the crumbs regularly while they continue to cook. The agitator should help to cook the ground meat evenly while minimizing the risk of burning or drying out of the ground meat.
   • Cooking the ground beef over a medium heat will allow the meat to evaporate, but if a lot of moisture is released, gently tilt the pan to catch it. You can safely cook the ground beef in its own liquid, but it can make the meat taste cooked instead of sautéed.
4. Sprinkle with salt. Brush the lightly fried minced meat lightly with salt. Gently stir the seasoned ground beef with your spatula to help distribute the salt.
   • This step is also optional, but the addition of salt can help improve the flavor and preserve the meat. If you want to use extra spices in making ground beef, you'll need to add them during this step.
5. Check the ground beef. When the ground meat appears evenly browned, break open one of the largest crumbs and check the inside. The meat should no longer be pink on the inside.
   • You should be able to see this, but if you want to check the ground beef with a meat thermometer, the internal temperature should be 70 degrees Celsius or higher.
6. Use or store the ground beef as needed. You can use the cooked ground beef immediately, or let it cool and store for later use.
   • If you plan to store the ground beef, remove the skillet from the heat and let the meat cool to room temperature. Place the ground beef in an airtight container so that it can keep for up to a week in the refrigerator or up to three months in the freezer.

Part 2 of 3: In the microwave

1. Place the minced meat in a microwave dish. Place a microwave-safe colander in the center of the bowl and put the ground beef in the center of the colander.
   • You can omit the colander if you prefer, but using a colander can drain more fat and prevent it from cooking in the meat. You can achieve the same goal with a microwave-safe sieve or coaster.
   • If you're using frozen ground beef, thaw it overnight in your refrigerator before cooking.
2. Add the water. Pour the water into the bowl and around the bowl. Use enough water to fill about 6mm of the bowl.
   • The microwave can dry out the food, but adding water to the food can keep the air moist and prevent the meat from drying out.
3. Drizzle the ground beef with Worcestershire sauce. Drizzle the Worcestershire sauce evenly over the top of the ground beef, adding just enough to lightly coat the exposed surface of the meat.
   • Most types of minced meat do not brown in the microwave due to the short cooking time. Worcestershire sauce is not strictly necessary, but it will add more flavor and color to the ground beef.
   • Also consider other brown sauces or spices to add color. Options worth trying include dry onion soup mix, teriyaki sauce, barbecue sauce, and meat sauce.
4. Cover the dish. Cover the entire dish loosely with microwave-safe plastic wrap. If you are using a colander, cover both the colander and the saucer underneath.
   • You could also cover the bowl with a microwave-safe lid, if you have one.
   • Covering the dish will help the ground beef retain more moisture while it cooks. It can also prevent messy splashes.
5. Cook the minced meat for two minutes. Place the dish in the microwave and cook the ground beef on full power for two minutes.
   • Total cooking time can vary depending on the wattage of your microwave, but two minutes should be a safe time even with a powerful microwave.
6. Stir and then let the minced meat continue to cook. Crush the minced meat with a spatula or fork. Stir the crumbs, return the meat to the microwave and cook in 30 second increments until done.
   • The ground beef is ready when the meat is steaming hot and brown. Cut open one of the largest pieces to make sure no pink is left behind.
   • You don't need to check the ground beef with a thermometer, but if you choose to do this, the internal temperature should be at least 70 degrees Celsius.
7. Use or save as desired. Drain the water and fat and use the meat immediately, or save it for later use.
   • In an airtight container, the mince will keep in the refrigerator for up to a week in the refrigerator, or three months in the freezer.

Part 3 of 3: Seasoned ground beef

1. Heat the oil. Pour the oil into a large skillet and place the pan on the stove over medium heat.
2. Cook the onion and garlic. Add the chopped onion and chopped garlic to the hot oil. Cook the meat, stirring regularly, for about three minutes.
   • Wait for both ingredients to become softer and more fragrant. The onion should appear semi-translucent and the garlic should be deeper in color.
3. Add the ground beef. Put the ground beef in the frying pan. Break it apart with a wooden spoon and stir it into the onion and garlic mixture.
   • Use fresh or thawed ground beef. Frozen ground beef should be thawed in the refrigerator overnight for best results, but if you are short on time, you can defrost it using the microwave's "defrost" setting.
4. Cook until browned. Continue to cook the ground beef, stirring frequently, for another eight to 10 minutes. Brown the meat thoroughly before moving on to the next step.
   • All sides of the ground beef should be browned before continuing, but it is okay if there is a hint of pink in the larger pieces as the meat will continue to cook for a while.
   • Consider draining large puddles of moisture or fat from the skillet before moving on to the next step.
5. Add the tomatoes and herbs. Pour the canned tomatoes with the liquid into the frying pan and then sprinkle the contents of the frying pan evenly with oregano and black pepper. Stir well.
   • Other herbs can also be added during this step. Consider using a dry mix of Italian herbs in place of the oregano, or a combination of red pepper and paprika instead of the black pepper and oregano.
6. Dissolve the stock cube in the water. Stir the stock cube in 125 ml of steaming hot water until dissolved. Pour the mixture into the skillet and bring everything to a boil.
   • If you prefer to omit the meat flavor, you don't have to add a stock cube. Simply pour water into the pan during this step. You can also use vegetable stock instead of beef stock.
7. Simmer it for 20 minutes. Reduce heat to medium heat and simmer the ground beef for about 20 minutes, or until cooked through and the flavors have combined.
   • Stir the pan every five minutes.
   • If the liquid evaporates before the ground beef is done, add more water. Pour additional water into the skillet 1/4 cup (60 ml) at a time.
   • Do not add additional water in the last five minutes. When the ground beef is done, it should be slightly dry.
8. Serve or store as desired. You can use the prepared ground beef immediately or store it for use in later dishes.
   • If you choose to keep the ground beef, remove the skillet from the heat and let the meat cool to room temperature. Place the ground beef in an airtight container and keep it in the refrigerator for up to a week or in the freezer for up to three months.

Tips

• Prepare ground beef in advance to save time preparing other dishes. You can use the ground beef in lasagna, spaghetti bolognese, chili], beef casserole, tacos, and almost any other recipe that requires ground beef.

Necessities

On the stove

• Large (cast iron) skillet or frying pan
• Spatula
• Airtight container (optional)

In the microwave

• Microwave-safe dish
• Microwave safe colander (optional)
• Plastic foil
• Fork or spatula
• Airtight container (optional)

Seasoned minced meat

• Large (cast iron) skillet or frying pan
• Spatula
• Airtight container (optional)