Like boiling water, browning ground beef isn’t all that hard. On the other hand, if you don’t pay attention to a couple of details you can end up with something that isn’t like Mom (or Dad) used to make it and you’ll be disappointed. Be sure to thaw the ground beef (or cook it soon after purchase). There’s a completely different process for rushing things and trying to brown frozen ground beef.
Also, ground beef comes in many types, with some having much more fat content than other varieties. Try to get the kind with the lowest fat content, you can always add some (I prefer adding olive oil if necessary), but it’s a huge pain if you have to constantly drain fat off the meat…plus your pouring something that you paid for right down the drain. That doesn’t make a lot of sense, does it?
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