Eosinophilic Esophagitis Friendly Italian Beef and Mushroom Skillet
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 lb ground beef (85% lean)
- ½ tsp fine sea salt, divided
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 10 oz cremini mushrooms, sliced ¼ inch thick
- 2 medium carrots, cut into ¼-inch rounds
- 1 medium zucchini, cut into ½-inch half-moons
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ¼ tsp ground turmeric
- ¼ tsp ground ginger
- ½ cup sweet potato purée
- 1 tbsp apple cider vinegar
- 2 tbsp coconut aminos
- 1 cup bone broth
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground beef and season with 1/4 tsp of the salt. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Transfer the beef to a plate and set aside, leaving any rendered fat in the pan.
- 2
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
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