I have a love/hate relationship with ground beef. On one hand, it can be cooked up yummy and it satiates. On the other hand, if I allow myself to think about what it is, I get really grossed out. Not too long ago, I decided that ground beef for us should be of the grass fed and finished variety.
No, we did not find long lost accounts gifted to us from Croesus.
I made a deal with myself to pick it up once a week or so if I could stretch it out. Last week I took a one lb package that cost between $7 and $8, and made two dishes that totaled seven servings for us.
In one skillet I browned the ground beef. In another skillet, I cooked half an onion and one carton of chopped mushrooms in butter.
Using the same skillets I move portions around until I had half the beef and a third of the mushroom onion mix in one skillet, and half the beef and 2/3 the mushroom onion mix in the other.
To the first one with less mushroom onions, I added a bag of cabbage (cheaper to chop your own, but I make the biggest mess chopping cabbage so the little expense is worth it to me), about half a can or 7 oz of crushed tomatoes, a little water, dried oregano, garlic powder, and black pepper (spices all to taste). I cooked it until the cabbage was tender, and then served with a sprinkling of grated parmesan.
To the other meat mixture, I added garlic powder, black pepper, heavy cream, and a few dashes of liquid aminos.
I liked the way these dishes cooked up and tasted, that I picked up the ingredients today to duplicate (I’m going to swap out the chopped cabbage for a bag of broccoli slaw) them this week.
This article was first published on April 30, 2014 and was recovered using AI and web.archive.org.
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