A quick dinner for a busy weekday!
Ingredients
1 tablespoon vegetable oil
1 ½ pounds lean ground beef, 90/10
1 small sweet onion, diced
1 small green bell pepper, diced
2 tablespoons tomato paste
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon chili powder
⅛ teaspoon cayenne pepper
1 ½ cups beef stock
1 cup ketchup
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1 tablespoon brown sugar
Kosher salt and freshly ground black pepper, to taste
Directions
Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Add onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato paste, garlic, paprika, chili powder and cayenne pepper until fragrant, about 1 minute.
Stir in beef stock, scraping any browned bits from the bottom of the skillet.
Stir in ketchup, Dijon, Worcestershire and brown sugar; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15-20 minutes.
Serve immediately.
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