Beef and Red Pepper Hash
- 1 medium white onion, chopped
- 1 Tb butter, preferably from grassfed cows
- 1 large red bell pepper, chopped
- 1 pound of ground beef, preferably grassfed
- 3 medium cloves garlic, minced
- 3 Tb fresh or 1 Tb dried parsley
- 1/4 tsp dried allspice
- 1 Tb dried Hungarian paprika
- 1.5 cups strained tomatoes or tomato sauce, preferably from a glass jar
- Celtic sea salt and freshly ground pepper
- Equipment needed: large, heavy-bottomed skillet with a lid (the lid to my stockpot happens to fit perfectly on my cast-iron skillet)
- Melt the butter in a large, heavy bottomed skillet over medium heat. Add the onion and sprinkle with salt. Saute for about 10 minutes, until the onion is starting to soften and becoming translucent. The onion will taste especially good if you let it get a little bit browned.
- Crumble the ground beef into the skillet. Sprinkle the chopped bell peppers over the top. Season with a teaspoon of salt and about 1/4 tsp freshly ground pepper. Saute for 5-8 minutes, until the meat is mostly browned.
- Add the garlic, parsley, allspice, and paprika. Stir to combine, and continue to cook just until the garlic is fragrant (about 1 minute).
- Add the tomato sauce, and stir. Cover the skillet, reduce the heat, and simmer for about 12 minutes.
- Uncover the pot, and taste for salt. Add more salt and pepper as needed. Continue to cook uncovered for a few minutes to allow some of the moisture to evaporate.
- Turn off heat and serve! This pairs well with fried potatoes, white rice, or a side salad with homemade ranch dressing drizzled over the top.