Pimenton Ground Beef

This is my favourite 'what should we have for dinner?' standby. You can play around with the seasonings and vegetables to create something completely different each time. This particular combination is a favourite, though. You can substitute paprika for pimenton, but the pimenton is quite distinctive. Browning everything separately will add more flavour since each part has a different amount of moisture and will brown at different rates.


  • 1 pound ground beef

  • 2 peppers (red, orange or yellow), sliced

  • 2 small onions or 1 large onion, chopped

  • 1/2 pound mushrooms, chopped or sliced

  • 2 cloves garlic, minced or put through a garlic press

  • 2 teaspoons Hy's Seasoning Salt

  • 1/2 teaspoon pimenton (smoked Spanish paprika), or more for a really distinctive flavour

  • 1/2 teaspoon cumin

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon garlic powder

  • olive oil and butter


  • brown beef (don't drain -- the fat is an essential part of this dish, and it's healthy despite what you may have learned)

  • brown onions in olive oil and add to beef

  • brown peppers in olive oil and add to beef

  • saute mushrooms in butter and olive oil and add to beef

  • add spices and heat through for a couple of minutes

  • add about a two cups of water and bring to a boil, reduce heat then cover for ten minutes

  • if there's too much liquid you can remove the cover and reduce for a few minutes before serving