Beef and Potato Skillet

Frank decided to take on the added challenge for his third dish of the Food Pantry Challenge, by creating a recipe that would feed 4 adult men, with only the basics of 1lb of ground beef, some potatoes, zucchini, onions, beef bouillon broth and whatever else he had handy at the house. Let the games begin!

Ground Beef and Potato Skillet

Ingredients

• 1 Tablespoon olive oil

• 1 lb. ground beef

• 1 yellow onion, chopped

• 3 garlic cloves, minced (or jarred)

• 2 Tablespoons tomato paste

• 2 Tablespoons Worcestershire sauce

• 3 cups washed and diced potatoes (peeled or not is you preference)

• 3 carrots, washed and diced (peeled or not is you preference)

• 1 cup shredded cheese (or more)

• 1 1/2 cups beef broth*

• Salt and pepper, to taste

• Crushed Red Pepper Flakes to taste

• Dried or fresh parsley to taste

• * I use “Better Than Bouillon Organic Roasted Beef Base” to make a quick broth here.

Preparation

1. Heat the oil in a large ovenproof skillet over medium heat.

2. Add the ground beef and onions, after a minute or two, add the carrots, zucchini and sauté until browned.

3. Season with salt and pepper.

4. Note - If needed, drain all but one Tablespoon of fat from the skillet.

5. Make a space in the center of the pan and add the garlic, tomato paste, red pepper flakes and Worcestershire sauce.

6. Let cook a moment or too and then stir and cook for 2-3 minutes.

7. Add the diced potatoes, cook for another 3 minutes.

8. Slowly stir in the beef broth, using a spatula to scrape up any browned bits from the bottom.

9. Increase the heat and bring to a gentle boil. Cook for 10-15 minutes, stirring occasionally, until the vegetables are softened. Season the mixture to taste with salt and pepper.

10. About 2 min before it finishes, you can add in a cornstarch slurry to make it thicker and a more gravy like sauce.

11. Turn on oven and heat up the broiler

12. When the potatoes are knife tender (meaning the tip of a knife can slide in)

13. Sprinkle the cheese on top and place under the broiler for 2-3 minutes or until melted and golden brown.

14. Serve in a bowl and garnish as you please

Notes:

• This is a super flexible dish. Sse what you have. AyGround meat will work. Same goes with the vegetable; mushrooms, broccoli, kale, spinach etc.

• If you want a more creamy texture, reduce the broth volume and add heavy cream before putting in the oven

See the video here