Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 large yellow onions (approx. 300g), thinly sliced
  • 3 cloves garlic, minced
  • 1 packet (1 oz) onion soup mix
  • 1 tbsp Worcestershire sauce
  • 0.5 cup low-sodium beef broth
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp fresh thyme or parsley, chopped

Instructions:

  1. Peel and thinly slice 2 large yellow onions (300g) into half moons. Keep them uniform for even softening.
  2. Heat your skillet over medium high heat. Add 1 lb of lean ground beef, spreading it out into a large flat patty. Cook 4 minutes without touching until a dark brown crust forms.
  3. Use your spatula to break the beef into bite-sized chunks. Cook 2 minutes until mostly browned.
  4. Push the beef to one side of the pan. Add the sliced onions to the empty side. Cook 5 minutes until the onions are translucent and starting to brown.
  5. Toss in 3 cloves of minced garlic and 0.5 tsp of black pepper. Cook 1 minute until the fragrance fills the kitchen.
  6. Sprinkle the 1 oz packet of onion soup mix over the beef and onions. Stir well to coat every piece of meat.
  7. Pour in 0.5 cup of beef broth and 1 tbsp of Worcestershire sauce. Scrape the bottom of the pan to release all the flavor.
  8. Reduce the heat to medium low. Cook 3 minutes until the liquid reduces into a thick, glossy glaze.
  9. Taste for seasoning, though the soup mix usually provides enough salt. Sprinkle with 1 tbsp of fresh chopped thyme or parsley.
  10. Remove from heat and let it sit for 2 minutes. Wait until the sauce thickens slightly more before plating.