Beef & Potato Skillet Supper for #SundaySupper around the #FamilyDinnerTable
If you have about 45 minutes to spend in the kitchen, Beef & Potato Skillet Supper for #SundaySupper around the #FamilyDinnerTable might be a great gluten free recipe to try. One portion of this dish contains roughly 48g of protein, 51g of fat, and a total of 752 calories. This recipe serves 4 and costs $2.86 per serving. It works well as a rather inexpensive main course. 992 people were glad they tried this recipe. Head to the store and pick up olive oil, paprika, dry mustard, and a few other things to make it today. It is brought to you by Cupcakes and Kale Chips. Overall, this recipe earns an excellent spoonacular score of 92%. Similar recipes include Meatloaf for #SundaySupper #FamilyDinnerTable, Cheeseburger Chowder for #SundaySupper #FamilyDinnerTable, and Picadillo-Stuffed Chiles Rellenos #SundaySupper #FamilyDinnerTable.
Servings: 4
Ingredients:
1½ c chicken broth
2 T cornstarch
1 t dry mustard
½ t garlic powder
1¼ - 1½ lb ground beef
oz. mushrooms, sliced (I used baby bellas, but white mushrooms would be fine, also)
1 T olive oil
1 medium onion or half of a large onion, chopped
1 t paprika
1 c plain Greek yogurt (I used nonfat Chobani)
salt and pepper
2 c (about 8 oz.) shredded cheddar cheese (I used Cabot Light Sharp Cheddar)
¼ c water
1 lb white potatoes, sliced about ¼ in. thick (peeled, if desired)
Equipment:
frying pan
bowl
Cooking instruction summary:
In a large skillet, heat the olive oil over medium heat, add the onions, and cook 2-3 minutes,or until starting to soften and turn translucent.Add potatoes and a pinch of salt and pepper, and saute for 4-5 minutes to start to cook and slightly brown the potatoes.Add the mushrooms and cook for another 4-5 minutes, or until mushrooms are softened.Remove the contents of the skillet to a bowl and set aside.Return the skillet to medium heat and add the ground beef, a pinch of salt and pepper, and garlic powder.Cook until the ground beef is fully coked through and browned, breaking up the meat as it cooks. Drain any excess grease from the pan.Add the potato mixture back to the skillet with the gorund beef, and add paprika, dry mustard, and chicken broth, cover and simmer 5-10 minutes, or until the potatoes have softened.Add Greek yogurt and cheddar cheese, and stir until combined and cheese has completely melted.Slurry the cornstarch in the water and add to the skillet.Bring to a simmer and cook until thickened and heated through.Adjust seasoning with salt and pepper.
Step by step:
1. In a large skillet, heat the olive oil over medium heat, add the onions, and cook 2-3 minutes,or until starting to soften and turn translucent.
2. Add potatoes and a pinch of salt and pepper, and saute for 4-5 minutes to start to cook and slightly brown the potatoes.
3. Add the mushrooms and cook for another 4-5 minutes, or until mushrooms are softened.
4. Remove the contents of the skillet to a bowl and set aside.Return the skillet to medium heat and add the ground beef, a pinch of salt and pepper, and garlic powder.Cook until the ground beef is fully coked through and browned, breaking up the meat as it cooks.
5. Drain any excess grease from the pan.
6. Add the potato mixture back to the skillet with the gorund beef, and add paprika, dry mustard, and chicken broth, cover and simmer 5-10 minutes, or until the potatoes have softened.
7. Add Greek yogurt and cheddar cheese, and stir until combined and cheese has completely melted.Slurry the cornstarch in the water and add to the skillet.Bring to a simmer and cook until thickened and heated through.Adjust seasoning with salt and pepper.
Nutrition Information:
covered percent of daily need
