So often, some of Matt and my absolute favorite meals turn out to be the ones that we just threw together. Unfortunately, I don’t always remember to take process photos just in case it’s worth sharing as a recipe. This is the case here, but I still hope you will find it inspiring and perhaps will add it to your meal plan rotation soon!
1/2 red onion, peeled and chopped
1 8-oz container of button mushrooms, rinsed and wiped dry, chopped
Dried Italian herbs
Salt free garlic herb blend
1 lb lean ground beef (we used Laura’s Lean 92/8 ground beef)
Dijon mustard and prepared horseradish
Approximately 2 c roasted chopped cabbage
Approximately 1/2 c or more of roasted pepper sauce (we get ours at Big Lots; any fav sauce will do!)
Begin by heating your oil on medium in a medium-to-large sized skillet. Add in the onion, herbs, and spice blend. Turn down the heat a little to allow the onions to cook slower and caramelize. Once soft, add the mushrooms and cook for several minutes. Add the beef, Worcestershire, and mustard. Make sure to break up the beef into small pieces while it cooks. Once browned, drain the excess water and return to the eye. Add the cabbage, horseradish, and pepper sauce. Cover and simmer until fully heated through.
*We enjoyed ours with Alexia seasoned sweet potato fries. Matt said it smelled nostalgic to a sloppy joe, so it would absolutely taste amazing on a bun!
**Please let me know if you try it, and if so, what you think!