Ingredients:

  • 1 lb lean ground beef
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 cup low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1 tbsp unsalted butter, cold

Instructions:

  1. Heat the skillet over medium-high heat. Add the ground beef in a flat layer, seasoning with salt and pepper. Resist the urge to stir for 3-4 minutes until a deep brown, shattering crust forms on the bottom. Flip and break the meat into small crumbles, cooking until no pink remains.
  2. Push the beef to the sides of the pan. Add the olive oil to the center if the pan looks dry, then toss in the diced onion. Sauté for 3 minutes until translucent. Stir in the minced garlic and smoked paprika, cooking for 60 seconds until the fragrance is released.
  3. Pour in the beef broth, Worcestershire sauce, and vinegar. Use your spatula to scrape up all the brown bits (the fond) from the bottom of the pan. Simmer for 3-5 minutes until the liquid reduces by half and becomes a velvety glaze. Remove from heat and stir in the cold butter to create a glossy, rich finish.