Ground beef gets browned until deeply savory, then simmered with finely diced onion and bell pepper until everything turns soft and sweet. A rich tomato sauce, deepened with a spoonful of tomato paste, forms the backbone of the mixture, while a touch of brown sugar, tangy mustard, and a splash of apple cider vinegar balance it out with just the right amount of sweetness and bite. Smoked paprika and garlic bring warmth and depth, and a long simmer thickens everything into a glossy, cling-to-the-spoon filling rather than a watery sauce. The result is a hearty, saucy filling with real depth of flavor, perfect for spooning onto your bread of choice. It's an easy weeknight dinner that comes together in one skillet, and it fits neatly into a gluten free routine.
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 6–8 minutes. Drain off all but about 1 tablespoon of fat.
Reduce the heat to medium. Add the onion and bell pepper to the skillet and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
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