Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 30 mins | Yield: 4 Servings
Serve this over rice, and you have yourself a meal to remember! I am so excited to share this Salisbury Steak and Potato Skillet recipe with you because I know that you are going to love it! Ready in just half an hour, you will be glad that you gave this one a try. Enjoy!
Ingredients:
2 tbsp ketchup
4 tsp Worcestershire sauce, divided
4-6 medium Yukon Gold Potatoes
1 white onion, halved and sliced
1 pound ground beef
1/4 tsp dried thyme
3 tbsp cornstarch
Kosher salt and freshly ground black pepper, to taste
3 c beef broth, divided
1 tsp garlic powder, divided
2 tbsp olive oil
Directions:
Add salt, pepper, ground beef, 1/2 tsp garlic powder, and 2 tsp Worcestershire sauce into a mixing bowl. Use your clean hands to mix everything until well incorporated. Form about 4 even patties out of the meat mixture.
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Put the patties into the hot skillet, then cook each side for a few minutes until they turn brown. Transfer them onto a clean plate.
Use a fork to poke small holes all over the potatoes. Place them in the microwave and heat for about 5 minutes. Remove and allow them to cool at room temperature.
Chop the potatoes into small cuts about 1 1/2-inch each.
In the empty skillet where you cooked the patties, add the onions and sauté for a few minutes until soft. Sprinkle salt and pepper to taste.
Add the potato slices together with 2 cups of broth. Scrape the bottom of the skillet to get the browned bits. Let the mixture simmer. Cook the potatoes for about 5 minutes until soft.
Add ketchup, cornstarch, garlic powder, thyme, Worcestershire sauce, and the rest of the beef broth. Stir everything until well blended. Simmer the mixture for a few minutes until the texture becomes thick.
Turn the heat down to low, then put the patties back into the skillet. Toss until coated with the delicious sauce. Simmer for a few more minutes. Add more salt and pepper to taste if needed.
Serve and enjoy!
Ingredients
- 2 tbsp ketchup
- 4 tsp Worcestershire sauce, divided
- 4-6 medium Yukon Gold Potatoes
- 1 white onion, halved and sliced
- 1 pound ground beef
- 1/4 tsp dried thyme
- 3 tbsp cornstarch
- Kosher salt and freshly ground black pepper, to taste
- 3 c beef broth, divided
- 1 tsp garlic powder, divided
- 2 tbsp olive oil
Instructions
Add salt, pepper, ground beef, 1/2 tsp garlic powder, and 2 tsp Worcestershire sauce into a mixing bowl. Use your clean hands to mix everything until well incorporated. Form about 4 even patties out of the meat mixture.
Place a large skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Put the patties into the hot skillet, then cook each side for a few minutes until they turn brown. Transfer them onto a clean plate.
Use a fork to poke small holes all over the potatoes. Place them in the microwave and heat for about 5 minutes. Remove and allow them to cool at room temperature.
Chop the potatoes into small cuts about 1 1/2-inch each.
In the empty skillet where you cooked the patties, add the onions and sauté for a few minutes until soft. Sprinkle salt and pepper to taste.
Add the potato slices together with 2 cups of broth. Scrape the bottom of the skillet to get the browned bits. Let the mixture simmer. Cook the potatoes for about 5 minutes until soft.
Add ketchup, cornstarch, garlic powder, thyme, Worcestershire sauce, and the rest of the beef broth. Stir everything until well blended. Simmer the mixture for a few minutes until the texture becomes thick.
Turn the heat down to low, then put the patties back into the skillet. Toss until coated with the delicious sauce. Simmer for a few more minutes. Add more salt and pepper to taste if needed.
Serve and enjoy!
