Skillet Beef and Peppers with Tomato Gravy
Ingredients
- 1½ poundsground beef
- 3 wholebell pepper (mixed colors)
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 tablespoontomato paste
- 1 cupbeef broth
- 1 tablespoonWorcestershire sauce
- 2 tablespoonolive oil
- ·salt
- ·black pepper
- ½ teaspoonpaprika
Prep
- 01
Chop 1 medium yellow onion into ½-inch pieces.
- 02
Seed and chop 3 bell peppers into 1-inch chunks.
- 03
Mince 3 garlic cloves.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if needed.
- 02
Push beef to the side and add remaining 1 tablespoon oil. Add diced onion and cook until softened, about 3 minutes.
- 03
Stir in minced garlic and paprika, cook for 30 seconds until fragrant.
- 04
Add tomato paste and stir well to coat the meat, cooking for 1 minute.
- 05
Pour in beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 06
Stir in bell pepper pieces and season with salt and pepper to taste. Simmer for 8-10 minutes until peppers are tender-crisp.
- 07
Taste and adjust seasoning. Serve warm over rice, egg noodles, or mashed potatoes.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika. For a hint of heat, include a pinch of cayenne. A splash of balsamic vinegar at the end adds complexity to the tomato gravy.
Leftovers keep for 3 days refrigerated and reheat beautifully. Serve over buttered egg noodles for a classic touch.