- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 280 kcal
Quick summary
“The ground meat sautéed in the pan is seared with onion, garlic, and vegetable oil, seasoned with salt, pepper, and cumin powder. The quick 15-minute cooking keeps the meat juicy and loose, finished with the freshness of chopped parsley at the end.”
What you need to know
- The previous sauté of the onion and garlic creates the flavor layer where the ground meat will be sealed and broken down.
- Stirring continuously at the beginning of cooking breaks the meat clusters, ensuring a uniform and loose texture.
- The chopped parsley added in the last minute preserves the bright green color and fresh aroma in the dish.
Ingredients
Main
- 500g of ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons oil
- Salt and pepper to taste
- 1/2 teaspoon of cumin (optional)
- 1/4 cup of chopped parsley
Instructions
Principal
- In a large pan, heat the oil over medium heat.
- Add the onion and sauté until translucent.
- Add the garlic and sauté for another 1 minute, being careful not to burn it.
- Add the ground meat, stirring well to break it up.
- Season with salt, pepper, and cumin, and cook for about 10 to 15 minutes, until the meat is well cooked.
- Add the chopped parsley in the last minutes of cooking.
- Stir well and adjust seasonings if necessary.
- Turn off the heat and serve the sautéed ground meat hot.
Chef's tips
- Use a wide and well-heated pan so that the water released by the ground meat evaporates quickly without boiling the protein.
- Break up the compact pieces of meat with the back of a wooden spoon or fork right after putting them in the hot pan.
- Keep the heat medium to high until the meat browns and add dry spices only after the meat loses its pink tone.
Variations
- Add 1 chopped seedless ripe tomato and 2 tablespoons of tomato paste to create a moist version with sauce.
- Add sliced green olives and 1/2 cup of canned corn or fresh peas to the sauté.
- Mix cubes of boiled potato or boiled carrot to the meat in the final minutes to compose a complete dish.
Substitutions
- Ground beef can be substituted with ground pork loin, ground chicken breast, or ground turkey.
- Vegetable cooking oil can be replaced with extra virgin olive oil or butter in the same amount of 2 tablespoons.
- Fresh chopped parsley can be substituted with chopped green onions or fresh cilantro.
How to store
Store the sautéed ground meat in an airtight container in the refrigerator for up to 4 days. To reheat, place over low heat in a covered skillet with two tablespoons of water to recover moisture.
Can it be frozen?
Sautéed ground meat freezes perfectly in freezer-safe containers for up to 3 months. To thaw, transfer it to the refrigerator in advance or defrost in the microwave for 3 minutes.
What to serve with
Excellent filling for pastries, pancakes, blender pies, or baked potato filling. It also traditionally accompanies fresh white rice with pinto beans and mashed potatoes.
Frequently asked questions
What is the best cut of beef for grinding and sautéing?
Cuts with little fat and good flavor like patinho, coxão mole, or alcatra are ideal for becoming dry and loose in the pan.
What to do so the ground meat doesn't clump during the sauté?
Stir the ground meat vigorously with a wooden spoon or rigid spatula as soon as it enters the hot pan, breaking up the blocks.
Why does ground meat release so much water in the pan?
This happens when the pan is not hot enough or when a very large portion of cold meat is placed in the pan at once.
Can I saute the ground meat while it is still frozen?
It is not recommended, as the frozen meat will release a lot of water in the pan, resulting in boiling instead of browning.
