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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 5 |
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Ground beef taken to a sophisticated level and, oh, so easy to prepare. Recipe notes: - I prefer to use sirloin ground beef, but if you don't have that, the fresher the ground beef, the better. - The beef base I use is Better Than Bouillon as it gives the ground beef a pot-roast kind of flavor, but you can use two cubes (or packets) of your favorite beef bouillon instead. - Brown onions work just as well as red onions. Just be sure it is a BIG onion. I usually serve this with a tomato-garlic-mint salad (see recipe for this) and a large mound of vegetables, such as broccoli, maple-glazed carrots, baby green peas, grilled zucchini, or grilled cauliflower. I invented this when my then-four year old son was extremely picky about what he ate. Ingredients:
1 large red onion, diced |
1 tablespoon olive oil |
1 lb ground beef |
2 tablespoons beef base (see note) |
1/4 cup hot water |
black pepper, to taste |
Directions:
1. Cook the diced onion and oil in a large skillet over medium-high heat, stirring often, until the onion is translucent and starting to brown. About 6 - 8 minutes.
2. Add the ground beef and continue to cook, stirring often for another 8 - 10 minutes.
3. While the meat is cooking, dissolve the beef base (or bouillon if using) in 1/4 cup of hot water.
4. When the beef is no longer pink, add the dissolved base/bouillon and mix well.
5. Cover and turn heat to low. Cook for at least 10 minutes.
6. Remove lid and turn up heat to medium-high.
7. Cook, stirring often, until the water is evaporated and the meat is dark brown and starting to get a little crispy.
8. Taste - if the meat tastes a bit plain, add more dissolved beef base or beef bouillon until it tastes yummy-good. (Older ground beef tends to need a lot more flavoring.)
9. Serve immediately.
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