Ingredients
Scale
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup low-sodium beef broth
- 1 tablespoon balsamic vinegar
- Fresh parsley, for garnish
Feel free to substitute the vegetables with whatever you have on hand — perhaps some mushrooms or carrots, just like my mum would do when she found a forgotten treasure in the back of the fridge.
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the onions and sauté until they become translucent, about 5 minutes. The sound of onions sizzling is like a gentle reminder of home.
- Add the garlic and cook for another minute until fragrant, stirring occasionally.
- Increase the heat to medium-high and add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 7-8 minutes.
- Stir in the red bell pepper, zucchini, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 5 minutes, letting the vegetables soften and blend with the beef.
- Pour in the beef broth and balsamic vinegar. Reduce the heat to medium-low and let simmer for 10 minutes, allowing the flavors to meld together beautifully.
- Remove from heat, sprinkle with fresh parsley, and serve warm. Enjoy the delightful aroma that fills the kitchen, much like those cherished Sundays at the cottage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International