Thursday, 7 March 2013
This is one of my boys favourite suppers. And it goes together easily, ready in about ½ an hour tops, which makes it a great weeknight meal. The boys usually have it on buns, but being as Jim and I are not eating wheat anymore, I served ours on lettuce leaves. You may think this would make them extra “sloppy”, but they were not at all. We usually use romaine lettuce leaves, and they held up nicely! I have substituted both ground chicken and ground turkey for this recipe with great success as well.
2 tbsp coconut oil
1 medium onion, diced
1 medium green pepper, diced
3 stalks of celery, diced
2 cloves of garlic, minced
1 lb grass fed ground beef
½ cup crushed tomatoes ( I like the Eden brand in the glass jars)
½ can organic tomato paste (probably about ¼ cup?)
1 tsp salt
2 tbsp Worcestershire sauce
In a large skillet, sauté the onion, green pepper, celery and garlic in the coconut oil over medium high heat, until starting to brown and soften. Make sure to stir often! Add ground beef, and continue sautéing until cooked thru, about 10 minutes or so. If your beef is fatty, you can drain it now if desired.
Add crushed tomatoes, tomato paste, salt and Worcestershire sauce, and simmer till thickened, about 10-15 minutes.
Serve on buns, or lettuce leaves with mustard if desired.
(you can disguise a lot of veggies in here, feel free to add any other finely diced like zucchini, carrots, mushrooms, whatever you have in the fridge…they will never know!)