Dive into a delectable dish packed with ground beef, succulent Yukon Gold potatoes, rich beef broth, and a dash of Worcestershire! The ultimate comfort meal awaits.
Oh boy, where do I begin? I remember, as a child, sitting on the porch with Grandma Maggie. She’d tell tales of her childhood and the Great Depression, emphasizing how essential it was to be thrifty. Salisbury Steak was one such dish she held dear. A humble yet hearty dish that fed many a mouth without emptying the pockets. But I had a ‘little’ addition to make. One day, while in a peculiar mood of culinary defiance, I thought, “What if Grandma’s old classic had a starchy twist?” Enter the potatoes! I’ll never forget the first time I served my ‘remixed’ Salisbury Steak at a family gathering. There were some raised eyebrows (mostly from Grandma Maggie), but after the first bite, there were only nodding heads and second helpings. And that’s how this “Salisbury Steak and Potato Skillet” was born.
Why You’ll Love Salisbury Steak and Potato Skillet:
Imagine a world where the rich, juicy flavour of Salisbury steak meets the comforting embrace of soft, golden potatoes. Now, stop imagining. This recipe does the unthinkable: merging two of the most beloved comfort foods into one skillet masterpiece. Not only does this dish offer a complete meal in one go, making your dinner prep a breeze, but it’s also a lovely fusion of tradition with a fresh twist. And let’s be honest, the one-skillet cleanup? Absolute game-changer.
Ingredients Notes For Salisbury Steak and Potato Skillet:
When you’re heading to the market, you’d want to ensure your beef is fresh for those perfect patties. Yukon Gold potatoes? They’re your best friend here – their waxy texture and buttery flavour make them a superstar. Now, for that beef broth – opt for low-sodium if you’re watching your salt intake. The ketchup isn’t just for sweetness; it’s for that mild tanginess that plays well with the depth of the Worcestershire sauce. And speaking of Worcestershire, don’t skimp on it; its umami goodness is the secret handshake in this recipe.
Easy-to-follow Steps To Make Salisbury Steak and Potato Skillet:
First, let’s jazz up that beef. Mix it with Worcestershire, garlic powder, and your seasonings in a bowl. Turn them into patties. Not too thick, not too thin, just right.
Now, let those patties sizzle in a skillet with some olive oil. They want a good sear, so don’t be shy. Set them aside when they’re golden.
Meanwhile, give those potatoes a quick microwave zap (this trick cuts down on skillet time). Dice ’em up!
Time for the onions to sweat it out in that same beefy skillet. Soft onions equal flavour magic.
Toss in those potato chunks, pour in the beef broth, and let it simmer. Whisk together the rest of your ingredients to form a saucy concoction. Drizzle it into the skillet, let it get all thick and bubbly. Patties go back in! Let them swim a bit until they’re piping hot. Taste, season, and voila! Dinner served in style.
Got leftovers? (Highly unlikely, but just in case!) Transfer your Salisbury goodness into an airtight container. This dish will cozy up in your fridge for up to 3 days. Want to stretch that timeline? Freeze it! Just be sure to reheat it slowly on the stove, stirring occasionally to maintain its luscious texture.
Variations and Substitutions:
Not a beef fan? Ground turkey or chicken works like a charm. Prefer sweet potatoes? Swap ’em in for a slightly sweeter, earthier undertone. If you’re running low on beef broth, chicken broth or vegetable broth can jump in. For a vegetarian twist, use mushroom gravy and plant-based meat alternatives. And if you’re feeling extra cheeky, throw in some green peas or diced carrots for an additional veggie kick!
Cheers to this hearty skillet magic and happy cooking!
Salisbury Steak and Potato Skillet
- 2 tablespoons of extra-virgin olive oil
- 1 lb of premium ground beef
- 1 white onion cleanly halved and finely sliced
- 4-6 medium-sized Yukon Gold Potatoes
- 3 cups of high-quality beef broth subdivided
- 2 tablespoons of tomato ketchup
- 4 teaspoons of Worcestershire sauce subdivided
- 1 teaspoon of garlic powder subdivided
- 1/4 teaspoon of dried thyme
- 3 tablespoons of cornstarch
- Kosher salt and freshly ground black pepper adjusted according to taste
- In a mixing bowl of medium size, amalgamate the ground beef with 2 teaspoons of Worcestershire sauce, 1/2 teaspoon of garlic powder, salt, and pepper. Subsequently, mold the mixture into four evenly sized patties, each with a thickness of approximately 1/2 inch.
- Warm the olive oil in a large skillet over medium-high heat. Sear the patties on both sides until a rich brown hue is achieved. Once done, transfer them to a plate and reserve for later use.
- In preparation for the next step, each potato should be punctured several times using a fork. Thereafter, subject them to microwaving for a duration of 5 minutes. This step ensures a reduction in the skillet cooking duration. Upon reaching a manageable temperature, segment the potatoes into pieces measuring 1 1/2 inches.
- Utilizing the previously employed skillet, introduce the onions. Season with appropriate amounts of salt and pepper and allow them to cook until they reach a soft consistency. This should take approximately 5 minutes.
- Proceed by adding the segmented potatoes and 2 cups of beef broth to the skillet. Allow the mixture to achieve a simmering point and cook until the potatoes reach a tender state. This should last approximately 5 minutes.
- In a separate container, create a mixture by combining the remaining 1 cup of beef broth, tomato ketchup, Worcestershire sauce, garlic powder, dried thyme, and cornstarch. Once thoroughly mixed, pour the solution into the skillet. Continuously stir the content until the mixture achieves a thicker consistency.
- Lower the heat to a mild setting, reintroduce the patties to the skillet, and permit them to cook until they are thoroughly warmed and fully cooked. As a final touch, season the gravy with salt and pepper, ensuring a balance in flavor. Serve and enjoy.