Freeze tomato paste ground beef to utilize it in a variety of dishes

Think about how often you could use “crumbles” made from ground beef that has already been browned and is ready to go in recipes such as soups and sauces.

If you use tomato paste it is better to freeze the leftover not to throw it away. Browning ground beef in advance and freezing it makes it possible to utilize it in a variety of dishes quickly and easily, such as spaghetti sauce, chili, sloppy joes, and so on.

Here is how to create your own and store them in the freezer so that they are always readily available!

Instructions on the Basics

For these instructions, ground beef with a leanness percentage of at least 90% should be used; 16 ounces of raw ground beef will produce an amount equal to 12 ounces of ground beef crumbles after cooking.

1. When browning ground beef, don’t do more than one pound at a time, as a general rule. The browning of the ground beef causes some of the meat fluids to escape. When there is an excessive amount of food in the pan, moisture is unable to escape, and the meat steams rather than browns.
2. Crumble lean ground beef and brown it in a large nonstick skillet over medium heat for eight to ten minutes, or until the beef is no longer pink, breaking it up into pieces measuring three quarters of an inch. Take the meat out of the pan using the slotted spoon.
3. While the beef is browning, add one or more of the antioxidant foods and spices suggested in number 2 under “Tips for Success” below to assist in taste preservation during the freezing process. Note: While the meat is browning, you may find that it is most versatile and saves you the most time if you add one diced medium onion to the beef. There are a great number of dishes that call for both meat and onions.

Advice on Achieving Victory

If you want the highest taste and quality, follow these tips:

1. If you are preparing beef crumbles for later use, try to avoid using cooking tools made of iron or aluminum because these materials hasten the deterioration of flavor.
2. Brown the crumbles with onions or unroasted bell peppers, both of which have antioxidant characteristics and inhibit the change in flavor over time. OR, lightly season the meat with one or more of the following herbs and spices that contain antioxidant properties: rosemary, sage, marjoram, thyme, mace, allspice, and cloves, and then brown the meat. Use the amount of the seasoning as well as the amount that will work best for the recipes that you create. Because freezing can lessen the potency of the flavor of spices and herbs, you may want to add additional seasoning to the dish when you prepare it, if necessary.

1. Omit the salt; wait to season the dish with salt until after the meat has been incorporated. It’s possible that salt will speed up unfavorable flavor changes in beef crumbles. The flavor can also be preserved by freezing the crumbles as part of a sauce, such as spaghetti sauce, before serving. Check to see that the sauce coats the entire surface of the meat.
2. Transfer the beef crumbles to shallow containers as soon as possible and place them in the refrigerator to cool. It is possible to place containers in the refrigerator before the beef has completely cooled down. Cover the container that is stored in the refrigerator somewhat loosely until the beef has cooled.
3. Immediately place the beef crumbles that have been allowed to cool in plastic bags labeled “freezer,” NOT “storage.”

4.Get rid of any pockets of air. The food will remain fresher for a longer period of time when stored in freezer bags because they are thicker than storage bags. Include the amount of beef or the number of servings, as well as the date, on the labels of the packages.

6. To speed both the freezing and thawing processes, freeze the crumbles in a shape that is flatter and thinner before placing them in freezer bags. Do not stack the packets; this will allow the beef to freeze more quickly, which will result in a higher quality product. To thaw completely through to the center of a circular shape requires more time. Additionally, you’ll have an easier time stacking items in your freezer if the packaging are flattened. Put on a surface that is flat, such as a metal pan or a baking sheet, and freeze until solid. After that, take them out and stack them.
7. For the finest flavor and quality, use frozen beef crumbles within two to three months of purchasing them. Freeze at 0 degrees F or lower.
8. If you do not plan to use the beef crumbles within the next day or two, you should freeze them as soon as possible after they have cooled down. This will ensure the highest possible quality and safety.

The majority of these dishes may be made either immediately after preparing the ground beef crumbles made with chopped onion and then freezing them; OR, they can be made by utilizing the frozen crumbles directly from the freezer and then eaten shortly after preparation. It is dependent on the amount of adaptability that you desire.

Which of the following would you prefer: to make the recipe you want when you want it using crumbles fresh from the freezer; or to have some recipes fully prepared and waiting for you in the freezer? You could also choose to create these recipes and eat them immediately, without first putting them in the freezer.

Instead of making the ground beef and onion from scratch, you may make this main dish much more quickly by using one batch of frozen crumbled meat mixture that has been mixed with chopped onion. This mixture was previously frozen. It is possible that you may need to microwave the frozen crumbles for a longer period of time than the time specified in the recipe; heat them until they are steaming hot all the way through.

1 pound of lean ground beef 1 medium onion, diced 1 garlic clove

1 cup of premade barbecue sauce 2 large potatoes suitable for any purpose 1/2 cup shredded Cheddar cheese 1/4 cup thinly sliced green onions (optional)

1. Ground beef and onion should be browned in a large skillet over medium heat for eight to ten minutes, or until the beef is no longer pink, while being broken up into crumbles measuring three quarters of an inch. Drain any excess liquid. Mix barbecue sauce into beef, cover, and cook for ten minutes over medium-low heat while stirring occasionally.
2. While that is going on, use a fork to make many holes in the potatoes. Place on a paper towel and heat in the microwave.

Microwave on HIGH for 10 to 11 minutes, stirring the potatoes halfway through, or until they are soft. A helpful hint is to start checking on the potatoes a few minutes before the allotted time is up, as some potatoes may get tender before that.

3. Cut potatoes in half lengthwise, then cut each half into quarters. Make a slit down the middle of each quadrant. Place four slices of potato on top of the beef mixture on each individual serving plate. Cheese should be sprinkled on top, and green onions should be added on if desired.