- Olive oil 1 TBS
- Onion chopped 70 g/2.5 oz
- Ground beef 450 g/1 Lb/16 oz
- Green or yellow pepper chopped 80 g/2.8 oz
- Red pepper chopped 145 g/5.12 oz
- Minced garlic 3 cloves
- Canned crushed tomato 1 cup/200 ml
- Beef broth 1.5 cup/300 ml
- Water 2 cups/400 ml
- Salt 1/2 tsp or more to taste
- Pepper to taste
- Ground paprika 1 tsp
- Turmeric 1 tsp
- Dried basil 1 tsp
- Dried oregano 1 tsp
- Freshly chopped parsley 1 TBS
TOPPINGS:
- Sour cream
- Freshly chopped parsley
- Spring onion chopped
- Shredded cheddar cheese
- In a large pot, heat 1 TBS of olive oil
- When olive oil is hot, add chopped onion and stir until onion is golden brown and caramelized
- When onion is caramelized, add ground beef and stir occasionally until it's brown and caramelized
- Add chopped pepper and minced garlic, stir for few minutes until garlic release all the oils, smell and flavor
- Add crushed tomato, broth and water, salt, pepper and spices (everything except fresh parsley)
- Stir and bring it to boil. When starts boiling, cook covered for 20 minutes on medium heat
- After 20 minutes try and add more salt if needed, cook uncovered for 5 to 10 minutes more and add chopped fresh parsley
- Serve hot with some freshly chopped parsley and chopped spring onion on top and a spoon of sour cream or shredded cheddar cheese
