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Joe & Marilyn’s Special
I have savored “Joe’s Special” for many many years. It seems very midwestern to me and I remember loving this concoction and making this exact recipe during my college years. That would be well over 55 years ago, but who is counting? According to my best friend AI, Joe’s Special originated in San Francisco during the 1920s.
Be that as it may, I made this recently and couldn’t wait to share. I prepped and cut up all the ingredients and then put it together in a large saute pan. This is so is easy and makes this a one pan dinner.
One Skillet Meal
Oh, my secret here is that I buy really really good freshly ground meat. I don’t eat much beef these days but when I do, I buy it at a neighborhood butcher.
Joe’s (and Marilyn’s) Special
Serves 4
Ingredients
- 1 lb good quality fresh ground beef
- 1 Tbsp extra virgin olive oil
- 2 cloves garlic, peeled and minced
- 1 medium yellow onion, finely chopped
- 2 cups crimini mushrooms, washed, stemmed and diced ½ inch
- 2 cups fresh baby spinach, stems removed (half of a 5 ounce package)
- 4 beaten, eggs
- ¾ cup grated fresh Parmesan cheese to top, optional
Instructions
Beat the eggs and set aside.
Heat the oil in a large heavy saute pan over medium heat. When the oil is hot, add the ground beef and cook, stirring and chopping up the meat with your spatula occasionally, until browned and crumbly.
Add the onion, mushrooms and garlic and cook until the onion is tender but not browned. Stir in the spinach, briefly cook until the spinach wilts.
Add the beaten eggs to the beef/spinach mixture and cook until the eggs are set, about 3 minutes.Add salt and pepper to taste.
Top with grated parmesan cheese if desired (I don’t do this – I simply add more salt). Serve with thick crusty sourdough bread and a fruit salad. Yum yum!
