Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Joe’s Special

From the book Pure Beef by
Serves 4

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
2 garlic cloves
½ tsp. dried marjoram or oregano
tsp. salt
¼ tsp. black pepper
1 lb. fresh baby spinach or 1 bag (10 ounces) frozen chopped spinach, thawed and drained
10 eggs
1 tsp. Worcestershire sauce
2 cups grated Monterey Jack cheese


  1. Heat the oil in a large skillet over medium-high heat. When it shimmers, add the onion and cook, stirring occasionally, until it begins to brown, about 6 minutes. Add the mushrooms and leave them to cook until they release their liquid and brown in spots, about 8 minutes. Add the ground beef, break it up with a wooden spoon, and season it with the garlic, marjoram, salt, and pepper. Cook, continuing to break up the ground beef until it is evenly browned, about 4 minutes. Mound the spinach on top of the beef, cover, and steam until the spinach wilts. Uncover, stir the spinach into the ground beef, and cook until the pan is nearly dry.
  2. Reduce the heat to low and preheat the broiler. Beat the eggs in a bowl with the Worcestershire sauce. Pour the eggs into the skillet, allow the eggs to set on the bottom of the skillet for 1 minute, and then stir to make large curds with puddles of eggs in between. Leave the eggs to set on the bottom for 1 minute longer, then stir once more. Turn off the heat, but leave the skillet on the burner. Sprinkle on the cheese and place the skillet under the broiler until the eggs are no longer liquid and the cheese is melted, about 2 minutes.

Related article: How to eat less meat

This content is from the book Pure Beef by Lynne Curry.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice