Swap in a different protein. Kelli says any ground meat is fair game here. I’ve only made it with ground beef (so far!), but if you learn anything from this simple little post, let it be this: When it ...
use good-quality beef stock. Don’t compromise on the quality of the meat — tougher cuts won’t work with the short cooking time. Tip Roasting bones before making stock isn’t strictly “necessary” but ...