Smoky Beef and Vegetable Sliders
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½pound lean ground beef
- 2½teaspoons kosher salt, more to taste
- ½teaspoon black pepper
- 1medium yellow onion, diced (1 cup)
- 1small red bell pepper, seeded and diced (½ cup)
- 1small carrot, peeled and diced (½ cup)
- 1medium zucchini, trimmed and diced (¾ cup)
- 2garlic cloves, finely chopped
- 1½teaspoons hot smoked paprika
- 1(15-ounce) can chopped tomatoes
- 1tablespoon Worcestershire sauce
- 1 to 2teaspoons red wine vinegar, to taste
- Slider or other buns, for serving
Nutritional analysis per serving (4 servings)
285 calories; 19 grams fat; 5 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 13 grams protein; 646 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large skillet over medium-high heat. Add the beef and season with ½ teaspoon of the salt and ½ teaspoon the pepper. Cook, stirring, until golden brown, about 5 minutes. Using a slotted spoon, transfer beef to a plate.
- Step 2
Add the onion, pepper, and carrot to the skillet. Cook, stirring, until vegetables are soft, 5 to 10 minutes. Stir in the zucchini and garlic. Season mixture with 1½ teaspoons salt and paprika. Pour in the tomatoes and Worcestershire. Return the beef to the skillet. Simmer mixture until thick, about 10 minutes. Season with the remaining ½ teaspoon salt and vinegar, adding more as needed. Spoon mixture onto buns and serve.
Private Notes
Comments
We have made this several times for different types of guests and it's always been a hit. I use a grater to shred the vegetables and cook them separately to limit the amount of moisture. Spices can be easily adjusted for the audience.
Save for a few more veggies here and there (and I used a full pound of ground beef), I made this according to the recipe. The Worcestershire sauce was the perfect foil to the sweetness of the vegetables and tomatoes. If it is not as thick as you like, you can add tomato paste, two tablespoons at a time. I will definitely make it again.
Had a whole pound of ground beef that needed cooking, so doubled vegetables with the exception of the tomato. Was saucy enough for my taste? No zucchini in the fridge, so added some extra orange bell pepper. Grated rather than diced the carrots because they were the last to go in the pot and I was hungry! No buns on hand, either, so pan fried some left over polenta and dolloped this goodness on top. Very tasty, quick meal. Already looking forward to leftovers for lunch!
Great way to use a small amount of leftover meat and fridge veg! Didn’t have zucchini- used a large-ish already cooked beet, and only had regular paprika, not smoky… was enough for 4 adults and 1 kid with a little leftover
Very flavorful. I added tomato paste and a bit of cayenne to boost the flavor a bit.
Good, but I don’t think these are 5 stars on NYT tasty. It kind of tastes like a fajita on bread.
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