Home Forums Hunting & Shooting Food, Cooking, and Game Preparation What to Do With Ground Beef and Pork

This is all that is readily available here and I like to make a soup, chili, etc., on the weekend so it is just a "reheat and serve" during the late work nights home. Hunks of beef to cube are about nil here so I am looking for hearty soup-like recipes (I know chili so no help needed there) to make using the ground products. I require an azzload of flavor whether Italian, Mexican, Cajun, Spanish... Spices are difficult here but I will be home in Texas in three weeks so I can import, just no liquids, as I only carry a small daypack when I travel.

what about meat loaf? you can make that on the weekend and eat it for lunch and dinner during the week. if you want soup, perhaps a wedding soup would work. its just basically chicken noodle soup with little meatballs. if i lived over there, i'd have me a big old stash of beef bullion cubes. make burgers half beef/pork and leave them soak in a bath of bullion in the fridge til you're ready.

There is always SOS. Throw in some mushrooms and caramelized onions and make it thick enough to stand alone. I assume you can get rice.

Stuffed peppers, squash, eggplant. Cabbage rolls. Albondegose(sp)?. Italian wedding soup. Potstickers!!! Enchiladas of some sort or chilequiles out of flat bread? I am sure they don't have a big selection of torts.

Hope some of these help one night when the belly is rumbling and the head says just fry it!

Tortilla casserole. Layers of flour tortillas, ground meat ,grated cheese and green enchilada sauce.

Add chopped green chilies to the meat while cooking before layering.
Put in oven at about 350 until all the cheese melts

Brunswick stew

Lasagna if you can get the ingredients? I have a simple recipe if you are interested perfect for your situation.

mix it with some ground lamb and ground veal make a sort of gyro sammie I use cucumber dressing as the "ketchup" ...good eats

I use squirrel, rabbits and chicken for that.

[video:youtube]L5LXpcnAvRA[/video]

If you can get stock, you can make a decent beef barley soup. Brown the burger add stock, garlic onion etc. Put in stock and tomatoes, cook barley and beans (I use great northern) and add whatever vegetables that you like then spice to taste.

Appreciate the input. Clearly folks don't realize how little is available here. I do make pasta sauce but cannot get lasagna noodles or mozzarella cheese. No green (or red) enchilada sauce, corn tortillas, lamb, veal... I do stuff about any veggie I can get but I am looking for soup-like stuff. The Italian Wedding soup can be done so I will give it a go though I can only get basic spaghetti pasta. I just found some ham steaks today so will do a potato/leak/carrot/ham soup tomorrow. Since I cannot get enchilada sauce I did bring this back last trip home. It allows enchilada sauce to be made. I will use it tonight pouring it over a couple of ground beef/pork/potato burritos (I can get flour ones) with some cheddar and onions on top.

Make a Bolognese sauce for pasta. If you want my recipe, let me know.

Meat balls

Meatloaf, meatballs, stuffed peppers, stuffed cabbage, shepards pie, soups......

Yep.

Just googled ground meat soup. 10 plus pages, should be plenty to look at and modify as ingredients can be found. Food network, taste of home, southern living, ask.com. All kinds of stuff, many Asian style stuff too. Lots of ideas just looking through the pics.

Nice dig, CAli.

Both Italian for spag and also Sveedish meatballs with rice or egg noodles.


THIS is a ground beef soup I posted 4+ years ago that came from the local paper. It is superb - truly uber!

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Beef and barley vegetable soup
Peninsula Clarion

1 pound lean ground beef

1 small onion, chopped

One cup sliced celery

1 cup fresh sliced carrots

1/2 (10-ounce) bag fresh cut green beans

1 medium to large zucchini, sliced

1/2 (10-ounce) box frozen spinach

1/2 cup frozen peas

2 cloves garlic, minced

3 quarts low-sodium beef broth

1 (28-ounce) can whole tomatoes, undrained

1-1/2 cups "quick" pearled barley

1 tablespoon fresh minced parsley, plus more for garnish

1 teaspoon dried basil

1-2 bay leaves

Salt and fresh ground black pepper

In a large Dutch oven, over medium heat, lightly brown meat. Drain off all but 1 tablespoon of the fat, then stir in onion, celery, carrots and green beans. Cook for 10 minutes. (If needed, some water to the cooking pot.)

Add garlic and cook for 1 minute. Stir in broth, tomatoes (crush tomatoes lightly with your hands), barley, parsley, basil, and bay leaf.

Reduce heat and simmer for 15 minutes, stirring occasionally. Add zucchini, spinach and peas and cook 10 minutes more. Season with salt and fresh ground pepper, to taste.

Remove bay leaves and garnish with fresh minced parsley before serving.

Makes about 16 (1 cup) servings.

I'm thinking you need a care package!