My dear friend made a version of this dish for me recently and it was amazingly good! She explained how spices are not commonly used in Brazilian cooking. Just onions, garlic and a little salt. She used different veggies, but I used what I had on hand, that’s what makes this meal an easy recipe to keep in mind when we need a quick, inexpensive, complete & hearty meal in one dish. I had Basmati rice in the pantry and it added a wonderful flavor and aroma on it’s own. The sauce is simply the natural juices that have stewed and married to create a magically deep taste that repeats the ingredients flavors in a spectacular way. This meal can be used with almost any vegetables and/or any ground meat. Great for any season too!
1 lb Beef, ground, organic
1 Tbls Ghee or Clarified Butter
1/2 cup Garlic, whole cloves chopped coursely
1 medium Onion, yellow, medium dice
1 tsp sea salt
1 cup Mushrooms, sliced or quartered, I used baby portobellos but any type would work
1 can(10oz) Diced Tomatos with Green Chiles, Eden brand uses a BPA free liner
1 can (10oz) Whole Tomatoes, Eden brand uses a BPA free liner
1 can (10oz) Black olives, whole, with juice Eden brand uses a BPA free liner
3 cups Basmati rice, cooked, warm
1. In a large skillet heat the butter over medium high heat
2. Add the garlic and onion, saute until translucent or about 4 minutes, stir occationally
3. Add the beef, break up into pieces that are bite-size, or smaller if you like, but I like mine chunky. Season with the salt. Cook for about 7 minutes or until meat is browned throughout, no more red can be seen
4. Add the mushrooms, fold together, cook for 3-4 minutes
5. Drain about half of the juice out of the black olives. Add the cans, break the whole tomatoes apart with your hand as you add them with the juice, also break each olives as you add them.
6. Lower heat to medium low and continue cooking for about 12 minutes or so until the liquid reduces by about half
7. Serve in a bowl over a serving of the Basmati rice
Tip: Try using different vegetables like zucchini or green olives, or use in addition to the ones above. Yum!