Thursday, July 25, 2013

Carrot and Ground Beef Skillet

(based on a recipe at

2 lbs carrots
1 bunch green onions
2 T olive oil or rendered chicken or pork fat
2 t cumin
½ t cayenne, or to taste
1 t salt
1 lb ground beef
2 T lemon juice or lime juice, or 1 lemon or 1 lime

Peel the carrots and cut them into sticks about 4” long and ½” wide. Slice the green onions, separating the white and green parts.

Heat the oil or fat in a large skillet. Add the carrots and the white part of the onions. Sprinkle with cumin, cayenne and salt; stir well to combine. Cover the skillet but leave the lid slightly ajar and cook over medium heat for 15 to 20 minutes, stirring often, until the carrots are tender and most of the liquid has evaporated. Crumbled the ground beef into the skillet and mix it with the carrots. Add the green part of the green onions and cook for another 5 – 10 minutes, stirring often, until the meat is done. Taste and adjust the seasoning. Sprinkle with the lemon or lime juice and serve immediately. If using the whole lime or lemon, serve the beef and carrots and immediately and give each person a quarter of the fruit to squeeze over their own serving.

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