Equipment
Ingredients
Main
- 340 g onion, chopped
- 5 ml olive oil
- 1 garlic, minced
- 8 mushrooms, trimmed and diced
- 115 g extra-lean ground beef
- 115 g ground turkey breast
- 6 olives, pitted and chopped
- 475 ml canned tomatoes, crushed
- 120 g bulgur
- 60 ml sherry
- 2½ g oregano
- 1 g salt, to taste
- ½ g black pepper, freshly ground, to taste
Nutrition (per serving)
Method
Heat the olive oil in a nonstick skillet over medium-high heat (approximately 175°C/350°F). Add the chopped onion and cook until it begins to soften.
While the onion cooks, mince the garlic and set aside.
Clean, dry, and dice the mushrooms into uniform pieces.
Add the minced garlic, ground beef, and ground turkey to the skillet. Break the meat apart with a spoon and cook until no longer pink, reaching an internal temperature of 74°C/165°F.
Stir in the chopped olives, crushed tomatoes, diced mushrooms, bulgur, sherry, and oregano. Reduce the heat to low.
Cover the skillet and simmer for 10 minutes, or until the bulgur has absorbed the liquid and is tender.
Season the mixture with salt and freshly ground black pepper to taste before serving.
Chef's Notes
- For a deeper flavor, toast the bulgur wheat in the dry skillet for a couple of minutes before adding the liquids.
- Ensure your mushrooms are dry before dicing to prevent them from becoming watery during cooking.
- Don't overcrowd the skillet when browning the meats; cook in batches if necessary to achieve a good sear.
- Adjust the sherry amount to your preference; a little goes a long way to add depth.
- Taste and adjust seasoning at the very end, as the olives and tomatoes will already contribute saltiness.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Texture of mushrooms may change slightly upon thawing.
Reheating: Reheat in a skillet over medium heat with a splash of water to restore moisture.
