Begin by heating the olive oil in a large skillet over medium heat. Add the meat and brown it on all sides, about 5–7 minutes. Once browned, remove the meat from the skillet and set aside.
In the same skillet, add the chopped onion and garlic, cooking until soft and fragrant, about 3 minutes.
Add the diced tomatoes, broth, oregano, paprika, salt, and pepper. Stir to combine.
Return the meat to the skillet, and simmer on low heat for about 30 minutes, or until the meat is fully cooked and tender.
If you like a slightly tangy flavor, add a tablespoon of vinegar just before removing from heat.
Serve hot over rice or pasta, if desired. Garnish with fresh herbs like parsley or cilantro for an added touch of color and flavor.
Serving and Storage Tips:
This dish is perfect for meal prepping! Store leftovers in an airtight container in the fridge for up to 3 days. The flavors intensify the longer it sits.
If you prefer to freeze it, the dish can be stored for up to 2 months. Simply reheat on the stove over low heat, adding a splash of broth or water to loosen the sauce.
For the best flavor, let the dish rest overnight before serving—this allows the ingredients to meld together beautifully.
Variations:
Vegetarian Version: Swap out the meat for a plant-based alternative like tofu or tempeh. Use vegetable broth to keep the flavors rich.
Spicy Twist: Add a pinch of chili flakes or a chopped jalapeño pepper for some heat.
Herb Infusion: Experiment with different herbs like thyme, rosemary, or basil to adjust the flavor profile to your liking.
FAQ:
Can I use frozen meat? Yes, you can use frozen meat, but be sure to thaw it completely before cooking to ensure even cooking.
What if I don’t have broth? You can substitute the broth with water, though using broth will give the dish more depth of flavor.
Can I make this in a slow cooker? Absolutely! Simply brown the meat and sauté the onions and garlic before transferring everything to the slow cooker. Cook on low for 6–8 hours for an easy, hands-off meal.
