Culinate editor’s note: This recipe will be available in Lynne Curry’s book Pure Beef, to be released in late spring 2012.
A lot of people take credit for creating this dish, a winning combination of ground beef, mushrooms, and spinach made famous in San Francisco. To make my own version, I strived to get the texture of the eggs just the way I like them, a little like a frittata with well-seasoned ground beef, heavy on the spinach, and melted Monterey Jack on top. It’s a lifesaving one-skillet dish for a late-night supper or a sleep-in Sunday brunch served with hot buttered toast. Pass the hot sauce.
|1||Tbsp. extra-virgin olive oil|
|1||medium onion, chopped|
|8||oz. mushrooms, sliced|
|12||oz. ground beef, 85 to 90 percent lean|
|½||tsp. dried marjoram or oregano|
|¼||tsp. black pepper|
|1||lb. fresh baby spinach or 1 bag (10 ounces) frozen chopped spinach, thawed and drained|
|1||tsp. Worcestershire sauce|
|2||cups grated Monterey Jack cheese|
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This content is from the book Pure Beef by Lynne Curry.
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