Beef and Tomato Skillet with Crispy Edges
Ingredients
- 1 poundground beef
- ·yellow onion
- ·garlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupbeef broth
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- 2 tablespoonolive oil
- ·fresh parsley
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
- 03
Chop a small handful of fresh parsley for garnish.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the ground beef and cook, breaking it into small pieces with a wooden spoon, until deeply browned (about 6–8 minutes). Let it sit undisturbed for 1–2 minutes between stirring to develop crispy, caramelized edges.
- 02
Pour off excess fat if there's more than 2 tablespoons pooling in the pan, leaving some behind for flavor.
- 03
Add the diced onion and minced garlic, stirring often until softened and fragrant, about 3 minutes.
- 04
Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pan. Stir in 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 05
Bring to a gentle simmer, then reduce heat to medium-low. Cook uncovered for 12–15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- 06
Taste and adjust salt and pepper as needed. Scatter fresh parsley over the top just before serving.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes when you stir in the tomatoes. For a deeper, earthier note, add 1/2 teaspoon smoked paprika. A squeeze of fresh lemon juice at the end brightens the dish and cuts through the richness.
Serve over rice, egg noodles, mashed potatoes, or crusty bread to soak up the sauce. Leftovers keep in the refrigerator for 3 days and reheat beautifully.