What To Do With Minced Beef???

[katydidthat]

I realised yesterday, that while I like minced beef I know very few recipes for it:  

Spag bol

Stuffed capsicums

Meat loaf

Meatballs 

Recipes, suggestions, and ideas are all welcome.  

And, hello to those that still remember me 🙂 🙂 🙂 

[tcmsecretuseid]

I might try it UFO. It sounds interesting. Thanks for the info. 

I wonder what the equivalent to Italian tomato sauce would be here. I'm thinking tomato paste? 

[kopenhagen5]

I hate to sound a bit hoity toity but I always use sliced fillet steak for a stroganoff.

No not at all, I also use sliced fillet or tender topside for stroganoff.

Do most people put eggs in their recipe?

Where I can for the extra protein.

UFO, Love the idea of smoked pork bone as flavour for the lasagna.

I might make the stock with smoked hock next time.

[katydidthat]

UFO ... do you have any offal recipes? I used to go to this wonderful Italian restaurant in Canberra and they used to cook with kidneys and livers ...

[ufo_investigations]

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@tcmsecretuseid wrote:

I might try it UFO. It sounds interesting. Thanks for the info. 

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Next time I make it I'll take a photo and post it on here. Good luck with it hope you enjoy it.

[ufo_investigations]

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@katydidthat wrote:
UFO ... do you have any offal recipes? I used to go to this wonderful Italian restaurant in Canberra and they used to cook with kidneys and livers ...

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Italy has 20 states and we all cook differently. I don't know of any recipes for offal it is not something we do. That sounds French or Austrian so maybe the northerners would have a recipe for that.

[imastawka]

You want offal?    Look to the Germans.

[ufo_investigations]

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@kopenhagen5 wrote:

I hate to sound a bit hoity toity but I always use sliced fillet steak for a stroganoff.

No not at all, I also use sliced fillet or tender topside for stroganoff.

Do most people put eggs in their recipe?

Where I can for the extra protein.

UFO, Love the idea of smoked pork bone as flavour for the lasagna.

I might make the stock with smoked hock next time.

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Yeah you can use smoked hock I've heard some people use that too for the flavor. The eggs in the lasagna is uniquely southern Italian (Sicily).

[ufo_investigations]

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@tcmsecretuseid wrote:

I might try it UFO. It sounds interesting. Thanks for the info. 

I wonder what the equivalent to Italian tomato sauce would be here. I'm thinking tomato paste? 

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The sauce I use is imported from Italy and is available from most delis. Coles and woolworths sell it too. It is called  "La conserve della nonna" 700 ml bottle but you can use other brands as long as it is good quality.

[katydidthat]

Usually, when I'm cooking with minced beef, like for spag bol, I use water to cook the mince, rather than oil. I also use water to cook meatballs and burgers.

[sineaterdoodah]

that's much healthier,and removes a great deal more of the fat. 

too many people don't get how important it is to remove fats DURING the cooking process,as well as after it. 

i love my baby sister to bits,but it took showing her that braising meatballs was healthier,and left  virtually NO fat in the sauce she simmered them in after the initial cook. my nieces (they eat green beans for breakfast,they are THAT healthy!!!) lovedthe no fat,no filler meatballs i make!    🙂 

btw, i hope it's alright if i post to your food threads here. we both love food,right? 🙂

sigh..sorry,edit for typos...need to cut my nails again,and preview more often!