Wednesday night I had Lorraine get a package of ground venison out of the freezer. Wasn’t sure what I was going to do with it, but venison was on the agenda.
That Thursday she worked late, and asked that I cook something not too heavy or spicy, as she’d be eating dinner later and it would negatively affect her sleep. Since I decided I wanted tacos, and I wanted Lorraine to not have an upset stomach … I invented this recipe. It is based on several recipes I read, plus the recipe I use for Traditional Syrian Shish-Kebab (this is where the allspice came from).
Note: I made the dish with ground venison, but am writing it with ground beef as most people don’t have access to ground venison.
- 2 Tbsp olive oil
- 2 lbs ground beef
- 1 medium onion, diced
- 1 tsp ground cumin
- 1 tsp ground allspice
- 1 tsp granulated garlic
- 1 tsp oregano
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 Tbsp flour
- 8 oz can tomato sauce
- 3 cans water
In a large skillet over medium-high heat, heat the oil until hot. Add the beef, breaking it up. I cook the meat for about 5 minutes, then flip it, breaking up the large pieces with a spatula. Cook another five and flip it, again breaking up the chunks.
Push the meat to the edges of the skillet, making a space in the middle. Add a splash more oil if necessary, then add the onion. Reduce heat to medium. Cook 5 minutes, stirring occasionally, until the onion is soft. I may cook it a bit longer to caramelize it.
Mix the meat and onion well, then sprinkle with cumin, allspice, garlic, oregano, salt, pepper, and flour. Stir to blend.
Add the tomato sauce and water, mixing well. Bring to a boil and reduce the heat to low. Simmer for 15-20 minute until the liquid is reduced and thick.
I used the meat to make tacos, adding feta cheese, sliced green and Kalamata olives, marinated banana peppers, and pickled jalapenos.