Ground Beef Po' Boy Recipe Red

Hello everyone..

The Virten App Ecosystem started getting its shape during the last two weeks of January. There's a central homepage at www.virten.app, links to the webdomains for each product, plus Learn More & More Selling Points Resources for customers and visitors to find their way around.

Spending a lot of time on the computer, especially while developing Virten and its products, has been a bit like a stress test, or a marathon, for my back muscles. Among other things.

And I don't want to suffer any long-term pains, the sore backs, the curling posture, and all of that stuff that comes with using the computer too much without paying attention to the rest of one's body.

So, since the start up is starting to take shape, and there's plenty more work to do, I figure I myself should get into shape.

Instead of rushing out to the gym I decided to put another important building block in place: Food.

Starbucks sandwiches and an occasional Jersey Mikes sub (tuna salad or philly cheese steak!) has been a good time but the price is too high for me, and that means I can't eat as much food as I need to be healthy.

On the other hand, I don't have time to cook each day.

My solution so far? Cook a large amount of food and eat it over time. This is a good strategy for many people. Particularly those on a household budget and for young men. Infact learned the original form of the recipe this entry is titled for at a bodybuilding blog.

This recipe is really tasty, goes down easily, and provides somewhere in the neighborhood of 500 calories, 25 grams of protein, as well as carbohydrates, fibers, and is generally a healthy food. I think the Ground Bee Po' Boy Red is better on bread, but can be served over pasta or eaten as a chili.

Here's the recipe for Ground Beef Po' Boy Red

Ground Beef Po' Boys Red

Large Batch

Tools:

• Standard kitchen tools
• Large Skillet
• Big Soup Pot

Ingredients:

• 2 lb 85/15 Ground Beef
• 2 28oz cans of tomato puree or tomato soup (non-bpa lining)
• 1 Head Red Cabbage
• 2 Large Red Onions
• 1 Very Large or 2 Large Orange Carrots
• 1 lb Block of Cheddar
• 12 Hoagie Rolls, Cuban Roll, etc
• 8 Pieces of Garlic
• 4 tbsp Red Pepper Flakes (mild)
• 5 tbsp Coarse Sea Salt
• 2 tbsp Black Pepper
• 2 tbsp of olive oil

Preparation:

Leave the block of cheddar cheese in the fridge.

Review the preparation recipes below and decide what order you would like to do things in. For myself, I started working the vegetables and about mid-way through the vegetables, I put the Big Soup Pot on the stove and browned the beef.

This recipe takes me about 1 hour and 30 minutes from start to finish with a cleaned-up kitchen (cutting board station, etc.).

You may prefer to do all of the vegetable preparation and then do the next steps. Then you can expect the recipe to take about 2 hours and 15 minutes from start to finish.

Prepare the Vegetables:

Chop the red cabbage until it is mostly in roughly quarter-inch wide pieces longer than they are wide.

Slice and dice the red onions into pieces about an inch long.

Shred the carrot(s) lengthwise, then chop into roughly one inch long pieces.

Dice the garlic quite thoroughly, preferably with the famous plunging slice'ndice chef's implement.

Prepare the Beef:

Brown the beef in a large skillet on medium-high.

Drain out the fat, possibly by scooping the beef from the skillet into the Big Pot with a spatula that has draining holes.

Cooking:

Lightly cover the bottom of the Big Soup Pot with the olive oil so stuff is less likely to stick and burn on the bottom.

Now, everything that isn't bread or cheddar cheese goes into the Big Soup Pot.

All of the vegetables, the beef, the Salt, Pepper, and Red Pepper.

Also add both of the 28oz cans of Tomato Puree/Soup, and about 2/3rds of a 28oz can worth fresh water.

Cover the Big Soup Pot, put the stove on high, and open it up to stir every minute or two.

You'll want to regularly scrape the bottom of the pot so the food nearest the heating element doesn't burn.

Once the Ground Beef Po' Boy concoction is boiling, continue to occasionally stir it.

Let boil for 8-10 minutes. Then reduce heat to Low, give the bottom of the pot a good scraping, cover and let cook for 15 minutes.

Then remove The Big Soup Pot from the heating element.

Alright, all done!

Serving Suggestion:

Get yourself a wide bowl to set your hoagie roll in.

Open up the hoagie roll so it has room for the goods.

Add a large slice of cheddar lengthwise along the inside of the hoagie roll (a quarter inch by one inch by 6 inch slice off of the brick of cheese is great).

Fill up the hoagie roll with a large ladle of the Ground Beef Po' Boy concoction.

Add salt and pepper to taste.

Its great!

Comments:

If the concoction has a bit too much water in it, leaving the hoagie roll too wet. Use a ladle or scoop with drain holes to solve.

I tend to add some salt and fresh cracked pepper at meal time.

Heats up great in the microwave. Add the Ground Beef concoction to the hoagie roll after heating.

This is a pretty hearty meal although it goes down pretty easily. Maybe around 600 calories and 30 grams of protein per hoagie. I learned a slightly different version of this recipe from a 2014 bodybuilding blog.

If you have another pot to cook with meanwhile, just toss the covered Big Soup Pot in the refrigerator. Lasts all week.

This recipe makes a good canvas for a wide variety of spices. Cooking Challenge: Come up with a new flavor of Ground Beef Po' Boy!

If you got this far, I encourage you to try the Ground Beef Po' Boy Red recipe out! While you're cooking, why not explore some of our other content? Check out Alphatutor for learning resources or Protools for productivity tools. Visit our resources section for more tips and tricks.