Ground-Beef Skillet Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g ground beef (preferably 15% fat content)</li><li class="ingredients-single-item">1 large onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 red bell pepper, diced</li><li class="ingredients-single-item">1 green bell pepper, diced</li><li class="ingredients-single-item">200g mushrooms, sliced</li><li class="ingredients-single-item">400g canned diced tomatoes</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/2 tsp ground cumin</li><li class="ingredients-single-item">150g grated cheddar cheese</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">Fresh parsley for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">26cm (10-inch) cast iron skillet or oven-safe frying pan</li><li class="equipment-single-item">Wooden spoon</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (180°C fan/gas mark 6). This recipe finishes with a quick broil to melt the cheese, so having the oven ready is essential.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place your cast iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering but not smoking (this indicates it's at the perfect temperature), add the diced onion and sauté for 3-4 minutes until translucent. This slow caramelization builds the first layer of flavor for your dish.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Be careful not to brown the garlic as it can become bitter - this brief cooking releases the aromatic oils without burning them.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook for about 5-7 minutes until no longer pink, stirring occasionally. The high sides of the skillet help contain any splatters while allowing the beef to brown evenly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the beef is browned, drain excess fat if there's a significant amount (leaving about 1-2 tablespoons for flavor). Season the beef with salt and pepper to taste.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the diced bell peppers and sliced mushrooms to the skillet. Cook for about 5 minutes until the vegetables begin to soften and the mushrooms release their moisture. This vegetable mixture adds texture and nutrition to your dish.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Stir in the tomato paste and cook for 1-2 minutes, allowing it to caramelize slightly. This brief cooking process helps develop the tomato paste's rich umami flavor by breaking down its natural sugars.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the canned diced tomatoes, dried oregano, paprika, and cumin. Stir thoroughly to combine all ingredients and bring to a simmer. Reduce heat to medium-low and let the mixture cook for 10-12 minutes until slightly thickened, stirring occasionally. The liquid should reduce by about one-third, intensifying the flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Taste and adjust seasoning if necessary. The flavors should be well-developed with a balance of savory (beef), sweet (peppers), and earthy (mushrooms) notes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle the grated cheddar cheese evenly over the top of the mixture. Place the skillet in the preheated oven for 5-7 minutes, or until the cheese is fully melted and beginning to bubble and brown at the edges.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Carefully remove the hot skillet from the oven (remember the handle will be extremely hot). Let it rest for 5 minutes - this resting period allows the flavors to settle and the dish to cool to a safe eating temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Garnish with freshly chopped parsley if desired, and serve directly from the skillet for a rustic presentation. The skillet helps maintain the heat of the dish while serving.</li></ol>