Italian-Seasoned Ground Beef

Posted on January 9, 2012 by Meghan Slocum • 5 Comments

I’ve had a hard time finding GAPS-legal Italian sausage that is both grass-fed/pastured and also within my price range. Since we still wanted to use Italian-flavored meat for pasta sauce and pizza, we came up with this recipe, which we call “Italian beef.”  I use beef because I’m always looking for more ways to eat grass-fed beef, but I’m sure that the recipe would also be very tasty with ground pork.

This recipe can easily be doubled (or tripled or quadrupled) to make a large amount of Italian beef for future meals. I usually cook a lot at once and then freeze it using my special method for freezing ground meat.

Ingredients:

1 lb. grass-fed ground beef

1/2 tablespoon salt

1/2 tablespoon fennel

3/4 tablespoon paprika

1/2 tablespoon garlic powder

4 cloves garlic, minced

1/2 teaspoon black pepper

1 1/2 tablespoons red wine vinegar

Method:

Sauté ground beef in a skillet. When the beef is nearly done, add all additional ingredients and mix to combine. After the beef is thoroughly cooked, add it to your chosen recipe or store for future use.

Later this week I will share one of our favorite ways to use this recipe: meat sauce on zucchini pasta.

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Filed Under: Real Food Recipes

5 Responses to Italian-Seasoned Ground Beef

  1. Laura @ Gluten Free Pantry says:
    January 9, 2012 at 7:31 am
    I just bought organic ground beef yesterday so the timing for this recipe is perfect. I also love Italian Seasoning.
    Reply
  2. Kelly Spezzano says:
    February 1, 2012 at 4:58 am
    Can you tell me about he purpose of the vinegar in this recipe? I have noticed that the homemade sausage recipes I have tried in the recent past have not added vinegar and the sausage has turned out hard- so I am wondering if it tenderizes the meat (so to speak)
    Reply
    • Meghan says:
      February 1, 2012 at 11:04 am
      Thanks for stopping by, Kelly! Unfortunately I am not sure what the purpose of the vinegar is. I modified this recipe from somewhere else a long time ago and that recipe had vinegar in it so that's where it comes from. I think it mostly adds a tangy flavor. I've never noticed this beef coming out hard - but I always cook it as is rather than forming it into sausage patties or something like that.
      Reply
  3. Lori says:
    December 17, 2012 at 7:31 pm
    HI Meghan - am in the process of researching an anti-inflammatory diet and came across your site - here's my taco seasoned beef adapted from an old Women's Day cookbook that I often use - not sure if it's GAPS legal (mainly because I don't know much about it) 1 lb grass fed ground beef (saute in coconut oil) 1 clove garlic, minced 1/4 cup finely minced onion 2 tsp chili powder 2 tsp oregano 1 tsp cumin 1 tsp salt 1/2 tsp cinnamon 1/4 tsp cayenne pepper 2 T tomato paste (I sometimes leave this out) 1 cup water Brown ground beef along with garlic and onion in coconut oil. Add seasonings and tomato paste (if using). Stir in water and simmer until liquid has evaporated.
    Reply

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