Ground Beef Emulsion (Kiymali Bulamac)

 Ground Beef Emulsion (Kiymali Bulamac)

This emulsion is one of my favorite practical recipes, which reminds me of my childhood and takes me to 1980s.

¼ lb ground beef
1 small onion, chopped (optional)
1-2 tbsp oil
2 tbsp flour
1 1/2-2 cups water
1 tsp salt to taste
½ tsp paprika
¼ tsp cumin
Dried mint/thyme for garnish

In a large skillet place oil and ground meat. Over medium heat cook till the meat turns brown, then stir in onions and sauté. Stir in flour and sauté for 2-3 minutes. If the flour does not dissolve into the oil, add some more oil.
Stir in paprika, salt, cumin and mix. Then add water and stirring continuously, make a smooth emulsion. Simmer the etouffee until becomes thick, for about 2-4 minutes.
You can sprinkle some dried mint or thyme on top.