Skillet Beef and Mushroom Toasts with Baby Kale Salad
Skillet Beef and Mushroom Toasts with Baby Kale Salad
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Ingredients

  • Toast

    • 1 large onion, sliced
    • 1 pound cremini mushrooms, sliced
    • 1 pound lean ground beef
    • 1 tablespoon soy sauce
    • 1 tablespoon ketchup
    • 2 teaspoon Dijon mustard
    • 1 1/2 teaspoon garlic powder
    • 1/2 teaspoon black pepper
    • 1 tablespoon cooking oil
    • 2 teaspoons red wine vinegar
    • 1/2 teaspoon sugar
    • 4 slices sandwich bread, toasted
  • Salad

    • 2 stalks celery, diced
    • 1 1/2 tablespoon red wine vinegar
    • 2 teaspoon maple syrup
    • 2 teaspoon Dijon mustard
    • 3 tablespoon extra virgin olive oil
    • 4 ounces baby kale

Preparation

To prep:

  1. Chop onions/mushrooms/celery. Can be done up to 3 days ahead.
  2. Season beef with soy sauce, ketchup, Dijon mustard, garlic powder and black pepper. Can be done up to 1 day ahead.
  3. Make vinaigrette. Whisk red wine vinegar, maple syrup, Dijon, and olive oil. Season to taste with salt and pepper.

 To cook:

  1. Heat a skillet over medium heat for onions. Add cooking oil and then add onions with a sprinkle of salt. Saute for 8 to 10 minutes, until very tender. If the pan ever looks too dry, add a splash of liquid. Add red wine vinegar and sugar.
  2. Saute for another 2 to 3 minutes. Remove from pan and set aside.
  3. Return skillet to burner and heat over medium-high heat. Add ground beef to heated pan, breaking up with a wooden spoon. Brown for about 5 minutes.
  4. While meat is browning, start to toast your bread.
  5. Fold mushrooms into beef and saute mushrooms until tender.
  6. Taste and season with salt and pepper or any of the other ingredients.
  7. Make the salad. Toss celery and baby kale with vinaigrette.
  8. Layer toast with beef and mushrooms and caramelized onions. Eat with a fork and knife!