Mustard Free Beef and Apple Sage Skillet
This skillet is the kind of weeknight dinner that sounds fancy but comes together in one pan with zero fuss. Ground beef gets browned until deeply savory, then reunited with tender apple slices, caramelized onion, and a bloom of fresh sage, turmeric, ginger, and Ceylon cinnamon ā a spice combination that smells absolutely incredible and tastes even better. A splash of bone broth and apple cider vinegar pulls everything into a light, glossy pan sauce that clings to every bite. For anyone navigating a mustard-free kitchen, this recipe is naturally in the clear ā there's no mustard seed, mustard oil, or prepared condiment hiding anywhere in the ingredient list, which is more than you can say for a lot of skillet sauces and store-bought seasonings. The sweet-savory balance from the Honeycrisp or Fuji apples plays beautifully against the richness of the beef, making this feel far more elevated than the effort involved. A scatter of fresh parsley at the end adds a little brightness and color if you want it. It's the kind of recipe you'll find yourself coming back to on a Tuesday when you need something satisfying and completely stress-free.
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Learn more āIngredients
4 servings
- 1 Ā½ lb ground beef (85% lean)
- 2 tbsp coconut oil, divided
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 2 tbsp fresh sage leaves, thinly sliced
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- Ā¼ tsp ground ceylon cinnamon
- Ā½ cup bone broth
- 1 tbsp apple cider vinegar
- 1 tsp coconut aminos
- Ā¾ tsp salt, plus more to taste
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp coconut oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef in a single layer and cook, breaking it apart with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160Ā°F (71Ā°C), about 8ā10 minutes. Transfer the beef to a plate, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp coconut oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute, watching closely so it does not brown.
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