In an attemp to cut the calories, I decided against using oil. So I freed the ground beef from the shrink wrap and dropped the whole thing in the hot pan. It sizzled as it was supposed to and, as the meat cooked and released some of its juices, I added the chopped onion, garlic, celery, a little wine, a bouillon cube, and finally some sliced mushrooms. By this time it smelled divine and I thought it would be a crime to smother it in tomato sauce. I tasted a bit and was won over.
Ever since, I have made this recipe often, every time I don't want to or have no time to do a more elaborate dish. You can serve it with potatoes, rice, or just some bread and butter. I decided to go low-carb today and served it with sliced tomato sprinkled with oregano and a green salad.
Ground Beef with Mushrooms
- 1 pound extra-lean ground beef
- 1 large onion, chopped
- 4 large cloves of garlic, thinly sliced (or less if you think I'm overdoing it)
- 1 bay leaf
- 4 to 5 ribs celery, sliced (1 1/2 cups thinly sliced)
- 1/4 cup red wine
- 1 beef bouillon cube
- 8 oz sliced fresh mushrooms
This recipe makes 3 servings.