what's the best way to cook minced beef?

Answer 1

The important thing is to use STEAK mince, next to no fat at all. Cheap mince is nearly all fat and is disgusting.
Brown it off in a pot with onions and chillis, add boiling water untill the mince is covered, let it simmer, add a few oxos and a dash of worcester sauce, some paprika and some mixed herbs and cook on a low-ish heat for 30 minutes, seve with mashed potato. Beautiful meal. And if you don't want to be a complete wimp, leave the seeds in the chillis!!!

Answer 2

Slowly. Fry some onions and chop up the mince, add it to the onions and add a couple of beef Oxo cubes. Cook on a low heat until thoroughly browned and cooked. Add some Lea Perrins. Cook some carrots and add them to the mince, use the carrot water to make Bisto beef gravy and add to the mix. Serve with mashed spuds and sauce of choice.

Answer 3

I cook my mince in a pot - no oil or anything and brown off the mince on a high heat, cover with water (at this stage you can add in some stock or stock cubes) stir then leave to simmer for 20-30mins so that liquids can reduce down - obviously dependant on what you were making you can add in garlic, onions, carrots etc.

Enjoy!

Answer 4

Salisbury Steak

Ingredients:
1 1/2 lbs ground beef
2 tablespoons grated onions
1 teaspoon salt
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon pepper
1 (2 ounce) envelope mushroom gravy mix
1 (3-4 ounce) can sliced mushrooms, drained
2 tablespoons red wine (optional)

In a large bowl combine ground beef, grated onion, salt, marjoram, and pepper; mix well. Divide meat into 6 portions; shape into oval patties about 3/4-inch thick.
Broil Salisbury steak 3 inches from heat for 3 to 4 minutes; turn and broil other side of Salisbury steak for about 4 minutes, or until done as desired.
Prepare gravy mix as package directs; stir in mushrooms and wine, if using. Heat through.
Pour gravy over salisbury steak patties and serve with potatoes.

Answer 5

you could make up a casserole using mince beef instead of ordinary beef. Browning the mince beforehand does bring out the flavour of the meat though.

Answer 6

Gently in a saucepan together with some chopped carrots and onions. You don't need to add fat or water if you let it all heat up gently to start with, but if it looks like drying out, add a drop or three of water (and some tomato and/or garlic puree if you want to), and don't forget to chuck in a teaspoonful of mixed dried herbs as well. Should be ready to eat or use in a pie or pasty (or spag for instance) after about 20-25 minutes.
If you do a load of it, it freezes well too!

Answer 7

The same as Taylornic - but then put in pint of mixed oxo, a chilli pepper, salt and vinegar. Cook for probably 10 minutes.

Then top with slices (pre-cooked) potatoes which in turn is topped with grated cheese - pop under the grill until cheese is melted.

Well worth going the extra mile for.

Answer 8

little oil in the pan cook until the mince has browned

Answer 9

First brown it in a frying pan. Then boil it in a pan with a beef stosk cube.You can add Onions,mushrooms.peppers.or anything you want to it.thicken it up at the end with gravy granuals.

Answer 10

In a frying pan, then it's easy to drain off the fat and water left in the cooking process