4 servings eaten over 1 dinner
We use ground meat (though the title says beef, use whatever type you like best) again for this Saturday night dinner. Caramelized onions are an inexpensive way to add a lot of flavor without spending a lot of money. Plus, they’ll add a creaminess to this meal. Enjoy with a spinach salad for some green in your meal.
INGREDIENTS
- Onions (large), sliced - 1
- Brown or cremini mushrooms, sliced - 1 lb
- Lean ground beef - 1 lb
- Soy sauce - 1 Tbsp
- Ketchup - 1 Tbsp
- Dijon mustard - 2 tsp
- Garlic powder - 1 1/2 tsp
- Black pepper - 1/2 tsp
- Cooking oil - 1 Tbsp
- Red wine vinegar - 2 tsp
- Sugar - 1/2 tsp
- Sandwich bread, toasted - 4 slices
Salad
- Red wine vinegar - 1 1/2 Tbsp
- Dijon mustard - 2 tsp
- Cooking oil - 3 Tbsp
- Baby spinach - 5 oz
PREP
- Onions / Mushrooms | Prep as directed. (Can be done up to 3 days ahead).
- Beef | Season with soy sauce, ketchup, Dijon, garlic powder, and black pepper. (Can be done up to 1 day ahead)
- Vinaigrette | Whisk red wine vinegar, Dijon, and cooking oil. Season to taste with salt and pepper.
MAKE
- Heat a skillet over medium heat for onions. Add cooking oil and then add onions with a sprinkle of salt. Saute for 8 to 10 minutes, until very tender. If the pan ever looks too dry, add a splash of liquid. Add red wine vinegar and sugar. Saute for another 2 to 3 minutes. Remove from pan and set aside.
- Return skillet to burner and heat over medium-high heat. Add ground beef to heated pan, breaking up with a wooden spoon. Brown for ~5 minutes.
- While meat is browning, start to toast your bread.
- Fold mushrooms into beef and saute mushrooms until tender.
- Taste and season with salt and pepper or any of the other ingredients.
- Toss spinach with vinaigrette. Layer toast with beef and mushrooms and caramelized onions. Eat with a fork and knife!