- 4 pounds lean ground beef
2 tablespoons chopped fresh garlic -- optional
1 tablespoon onion powder -- optional
In a large pot - large enough to take four pounds of hamburger, and water add hamburger and crumble with hands slightly. Add water until a "soup-like" consistency. Add spices if desired.
Continue to crumble hamburger until it is soft with no lumps.
Cook to boiling, stirring occasionally. When all hamburger is brown, it's done.
To Remove Fat: Using a ladle and fat-separating measuring cup, ladle off fat and pour into cup. When the fat has risen to the top, open "gate" on measuring cup and pour broth back into the pot. Pour the remaining fat into an empty coffee can to discard.
Alternate method: Let hamburger cool. Place in refrigerator overnight. "Peel" fat off the top and discard.
After the fat has been removed, drain. If desired, can be rinsed to remove more fat.
GOLDI'S NOTE; I have done this myself, when I make Taco Salad and it is a great way to get rid of the fat--however I have cats and I give them the drained water with the fat, rather than throw it away.
Cats do not have a problem with cholestrol, and since they have dry skin this is a freebee, which makes me very popular <g>
There is no water amount listed, but when I did one pound I added just enough water to barely cover. And it worked just fine.
To freeze: Using four bowls of the same size, divide hamburger equally. Once completely cooled transfer one bowl into a freezer bag. Press out air and seal. Freeze.
OPTIONAL: Add any spices desired - Garlic and onion powder work well.
MARY'S NOTES : It sounds gross doesn't it? But it saves a whole lot of prep time when creating things that need browned hamburger- like casseroles, chili, etc. Works great. No fatty splatter over everything and a lot of hamburger can be processed at once.
It probably removes some vitamins, but the fat content is lower, especially if it's rinsed after it has been drained.
Mary Hagen <M
Hagen
email.msn.com> MC Recipe s
1459 6-10-98
Repost by Goldi gemini
cione.com 7-13-98
