4 servings eaten over 1 dinner

We use ground meat (though the title says beef, use whatever type you like best) again for this Saturday night dinner. Caramelized onions are an inexpensive way to add a lot of flavor without spending a lot of money. Plus, they’ll add a creaminess to this meal. Enjoy with a spinach salad for some green in your meal.


  • Onions (large), sliced - 1
  • Brown or cremini mushrooms, sliced - 1 lb
  • Lean ground beef - 1 lb
  • Soy sauce - 1 Tbsp
  • Ketchup - 1 Tbsp
  • Dijon mustard - 2 tsp
  • Garlic powder - 1 1/2 tsp
  • Black pepper - 1/2 tsp
  • Cooking oil - 1 Tbsp
  • Red wine vinegar - 2 tsp
  • Sugar - 1/2 tsp
  • Sandwich bread, toasted - 4 slices


  • Red wine vinegar - 1 1/2 Tbsp
  • Dijon mustard - 2 tsp
  • Cooking oil - 3 Tbsp
  • Baby spinach - 5 oz


  • Onions / Mushrooms | Prep as directed. (Can be done up to 3 days ahead).
  • Beef | Season with soy sauce, ketchup, Dijon, garlic powder, and black pepper. (Can be done up to 1 day ahead)
  • Vinaigrette | Whisk red wine vinegar, Dijon, and cooking oil. Season to taste with salt and pepper.


  1. Heat a skillet over medium heat for onions. Add cooking oil and then add onions with a sprinkle of salt. Saute for 8 to 10 minutes, until very tender. If the pan ever looks too dry, add a splash of liquid. Add red wine vinegar and sugar. Saute for another 2 to 3 minutes. Remove from pan and set aside.
  2. Return skillet to burner and heat over medium-high heat. Add ground beef to heated pan, breaking up with a wooden spoon. Brown for ~5 minutes.
  3. While meat is browning, start to toast your bread.
  4. Fold mushrooms into beef and saute mushrooms until tender.
  5. Taste and season with salt and pepper or any of the other ingredients.
  6. Toss spinach with vinaigrette. Layer toast with beef and mushrooms and caramelized onions. Eat with a fork and knife!