My new skillet has been getting a workout! I’ve been experimenting with a lot of skillet meals to not use the oven in the last of the heat of summer. This one turned out pretty good. I was just worried about the potatoes, but I sliced them thin enough that they cooked in a reasonable amount of time.
Creamy Mushroom, Beef, and Potato Skillet
What you need:
1 pound ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup beef broth
5-6 small red potatoes, thinly sliced
1 package mushrooms, sliced
How to make it:
In a large skillet, brown the ground beef. Add onions and garlic, and continue to cook until onions are translucent. Push meat and onions to one side of the skillet. In the open side, melt the butter. Stir in the flour and stir for a few minutes. Pour in milk and beef broth and stir until there are no lumps. Mix in the ground beef and onion mixture. Add potatoes and mushrooms to the skillet. Bring to a boil, then cover and reduce heat to medium-low. Simmer for 30 minutes, or until potatoes are soft.
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