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Fast and tasty
Minced meat in a pan with tomatoes

Ground Beef Skillet with Tomatoes

A base for all kinds of main dishes — get creative! This is great on its own or worked into pasta sauces, served with fresh vegetables or mashed potatoes — you can even roll it up in crêpes! Tasty and a little unexpected.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Beef

400

Sunflower oil

Onion (all vegetables medium-sized)

Garlic

Tomatoes

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 58 % 14 g

Fats 29 % 7 g

Carbohydrates 13 % 3 g

133 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Step 1:

I'll take homemade ground beef over store-bought every single time, and I'd recommend the same to you. So rinse the beef under running water, trim off the excess fat and membranes, and cut the meat into small pieces.
Step 2:

Run the meat through a meat grinder with a fine plate, ideally twice — the ground beef will be more tender after cooking. Trust me, homemade ground beef is the best!
Step 3:

Heat the sunflower oil in a nonstick skillet and cook the finely chopped onion and finely grated garlic. Cook for 3 minutes over medium heat, stirring now and then.
Step 4:

Add the ground beef to the pan and cook, stirring, for another 5 minutes.
Step 5:

Wash the tomatoes and cut them into medium dice. Add them to the pan, season with salt and pepper to taste, and stir. This is the point to add any other favorite spices and herbs that go well with meat.
Step 6:

Cover and simmer over medium heat until the tomatoes soften. Stir now and then so nothing sticks.

Simple as it is, this dish comes out juicy, filling, and delicious. The tomatoes add a touch of brightness, and the garlic keeps the beef tender and savory.
You can swap the fresh tomatoes for canned in juice — that gives you a thicker sauce that's great over pasta.
Enjoy!
For this recipe it doesn't matter which cut you use, since the ground beef will turn tender as it cooks.
You can swap the beef for any other meat you prefer. Just note that the cooking time, flavor, and calorie count will change — pork and lamb tend to be fattier than beef, while chicken breast or turkey are leaner.
Use a high-smoke-point oil for frying! Every oil is only good up to its smoke point, past which it starts to burn and form harmful compounds, including carcinogens. Refined oils stand up to heat better and have a higher smoke point. Common high-smoke-point choices: refined sunflower, olive, and grapeseed oils.