Umami Ground Beef Skillet with Garlic and Herbs

Heat beef tallow or olive oil in a large skillet or cast-iron pan over medium-high heat.

Add ground beef and break it up with a spoon. Cook, stirring occasionally, until deeply browned and any moisture has evaporated. Drain off most of the rendered fat, leaving a small amount in the pan.

Push the beef to one side of the pan. Add chopped onion to the cleared side and cook until softened, about 5 minutes. Add minced garlic, minced anchovies, and tomato paste to the onion, stirring to combine. Cook for 2 minutes, allowing the anchovies to melt into the onion mixture and the tomato paste to slightly caramelize.

Stir the onion mixture into the browned ground beef. Add dried oregano, sea salt, and black pepper. Pour in the red wine vinegar and scrape up any browned bits from the bottom of the pan, stirring until the liquid has mostly evaporated.

Serve the flavorful ground beef directly from the skillet or transfer to serving plates. It's excellent on its own for a strict keto meal.