In almost all recipes we are instructed to brown the ground beef before adding sauce ingredients, but this creates dry hard and pebbly meat that is often problematic as a bariatric texture. This recipe is different.
My new fave secret technique, inspired by a Cooks Illustrated discussion, is to create the sauce and then add the raw ground sirloin. The raw beef melts into the warm sauce and in minutes simmers to a fine, soft and tender, almost velvety texture that is perfect for bariatric eating. This is a game changer for those who have had bariatric surgery and have texture issues!
HOWEVER, somewhere Bobby Flay is crying. Lol.
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- ½ teaspoon kosher or sea salt
- 1 teaspoon chili powder
- 2 tablespoons Truvia Brown Sugar replacer, or 4 tablespoons Splenda
- 1 cup tomato sauce
- ½ cup Heinz Reduced Sugar ketchup (tastes great, it's all we use in the house!)
- ½ teaspoon Tabasco sauce
- 1 to 1¼ pound ground sirloin - use lean meat so your dish will not have an oil slick
- Heat the oil in a large deep skillet over medium high heat and sauté the onion and garlic with the salt until softened, 3 to 4 minutes. Stir in the chili powder, Truvia, tomato puree, ketchup,Tabasco and ¼ cup water.
- This next step is unconventional as we are all used to browning group beef. Instead add the raw ground sirloin to the sauce and slowly break up the meat with a wooden spoon so it melts into your sauce while it comes to a simmer, creating a fine velvety texture. Gently simmer, stirring occasionally until slightly thicker than ketchup, 10 to 12 minutes.
- Spoon into lettuce cups or on hamburger buns and top with Mt. Olive Sugar Free 'Bread & Butter' Pickle Chips. I love this recipe! So will you and your family.