Skillet Beef and Corn with Crispy Sage Brown Butter
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- 2 cupscorn (fresh, frozen, or canned)
- 1 cupbeef broth
- 2 tablespoonstomato paste
- ·fresh sage
- 3 tablespoonsbutter
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Tear or chop about 6 to 8 fresh sage leaves.
Method
- 01
Heat 1 tablespoon butter in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned (about 5 minutes). Drain excess fat if needed.
- 02
Add diced onion and minced garlic to the skillet. Cook for 2 minutes until fragrant.
- 03
Stir in tomato paste and cook for 1 minute, then pour in beef broth. Add corn and 1/4 teaspoon red pepper flakes if using. Bring to a simmer.
- 04
Reduce heat to medium and simmer for 8 to 10 minutes until the broth reduces slightly and flavors meld. Season with salt and black pepper to taste.
- 05
Meanwhile, melt remaining 2 tablespoons butter in a small pan over medium heat. Add torn sage leaves and cook for 1 to 2 minutes until the butter turns golden and smells nutty. Watch carefully so it doesn't burn.
- 06
Pour the crispy sage brown butter over the skillet beef and corn. Stir gently and serve hot.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the tomato paste. For more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens the whole dish.
Serve over rice, egg noodles, or with crusty bread to soak up the savory broth. Leftovers keep refrigerated for 3 days and reheat gently on the stovetop.