Beef with Tomato and Olives
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1½ medium onion sliced thin
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Salt
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2 tablespoons olive oil
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Black pepper
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2 garlic cloves sliced thin
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1 dozen black, Greek olives
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⅔ cup tomatoes, coarsely chopped
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(pitted and quartered)
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(fresh, ripe or canned)
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Vegetable oil
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Oregano (1½ tsp. fresh or 1¼ tsp. dried)
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1 pound grass-fed ground beef
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(formed into 4 patties)
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1.)Cook the sliced onion and olive oil in a sauté pan, over medium low heat, and cook until the onion becomes colored a pale gold. Then add the garlic, cook until it becomes very lightly colored a pale gold. Add the tomatoes (with their juice) and the oregano. Stir thoroughly to coat well. Reduce the heat so that the tomatoes cook at a steady simmer. Cook until the oil floats free of the tomatoes (about 15 minutes.) Add salt, a few grindings of pepper, and the olives, stir thoroughly, and cook for 1 more minute.
Ahead of time note: The recipe can be completed up to this point several hours or even a day in advance. Stop short of putting in the olives, adding them only after reheating the sauce.
2.) Preheat an oven to 350 degrees. Heat a heavy skillet, preferably cast iron, until it is hot. Brown the patties 2 to 3 minutes on each side. Place the skillet in the oven and finish to desired cooking temperature (10-15 minutes for well done.)
3.) Transfer the meat to warm plates and spoon the sauce along side.
Makes 4 servings
