Tasty Ground Beef Potato Pan

A filling Ground Beef and Potatoes Skillet combines two beloved staples in a single satisfying dish. The spuds gradually soften in the flavorful meat stock, soaking up all the tasty goodness while getting just the right tenderness. This single-pan meal turns basic items into dinner that feels like comfort wrapped in a blanket - just what you need when you want something filling and homey.

I stumbled on this dish during a super hectic time in my life, and now it's my fallback when I want something dependable and hearty. My kids especially go crazy for how the potatoes drink up all those yummy beef flavors.

Key Components and Shopping Advice

• Ground Beef: Go for 80/20 meat-to-fat for maximum taste. That bit of fat keeps everything juicy and full of flavor.
• Russet Potatoes: Pick ones that feel solid with clean skins and no greenish areas. Their starchiness gives you just the right texture.
• Fresh Garlic: Grab bulbs that feel weighty with tight outer layers. The stuff in jars just won't give you the same punch.
• Beef Broth: Pick the reduced-salt version so you can adjust seasoning yourself. Homemade rocks, but good boxed broth works too.
• Tomato Paste: Brings deep flavor and thickness. The kind in tubes makes storing leftover paste much easier.
• Worcestershire Sauce: Adds that certain something you can't quite place. Traditional brands give the most authentic kick.

Thorough Instructions for Pan Perfection

Step 1: Get Your Meat Just Right

Get your biggest, sturdiest pan hot enough that you can feel the heat above it. Pour in oil and wait till it starts to shimmer. Drop the ground beef in as big chunks first. Let it get crusty before breaking it smaller. Keep cooking until you don't see any pink bits, around 5-7 minutes.

Step 2: Create Your Taste Base

Toss onions into the meat fat where they'll soak up all that goodness. Cook until they're soft and starting to brown a bit. Throw in garlic just long enough to smell it, about half a minute. Mix in tomato paste and cook it briefly so it doesn't taste raw.

Pin it

After making this meal countless times, I've found that taking your time when browning the meat makes all the difference in taste. Those extra couple minutes letting it get crusty really change the whole dish. My grandma always told me, 'Let the pan do the work,' and she was spot on.

Nailing The Spud Texture

Getting your potatoes just right comes down to watching the clock and managing your heat. After lots of tries, I've learned that keeping the flame at medium-low after you add the liquid stops the potatoes from falling apart while they soak up all the tasty stuff.

Whipping Up The Perfect Gravy

Getting the right amount of liquid matters so much in this dish. I've learned that starting with just one cup of broth and adding more if needed works way better than putting in too much at first. The potatoes let out some water as they cook, which helps make the gravy just right.

Putting Your Spin On It

This dish has turned into a flexible starting point in my kitchen. Sometimes I'll throw in some bell peppers with the onions, or add frozen peas right before it's done. In the summer, fresh corn cut right off the cob adds a nice sweet crunch.

Pin it

This Ground Beef and Potatoes Skillet isn't just another meal in my lineup - it's my trusted friend when I need comfort food fast. Whether you're feeding hungry kids or prepping lunches for your workweek, this meal brings satisfaction with every bite. The mix of soft potatoes, well-seasoned beef, and rich sauce makes something special that turns basic ingredients into a meal you'll think about later. Just remember, good comfort food isn't rushed. Take your time with each part, taste as you cook, and you'll end up with a dish your family will ask for again and again.

Frequently Asked Questions

→ Which potatoes should I use for this dish?

Russets work best, but you can try red or yellow ones too. Just cut them into equal 1/2-inch chunks so they cook right.

→ Can I cook this beforehand?

Sure, keep it in your fridge up to 3 days. When heating it up, cover the pan and add a bit of broth so it doesn't get dry.

→ How do I stop potatoes from sticking to the pan?

Give it a stir now and then while cooking and keep the heat at medium-low after you put the lid on. Add a splash more broth if it looks dry.

→ What goes well with this meal?

A basic green salad, some cooked veggies, or a chunk of crusty bread fit perfectly. But honestly, it's plenty filling by itself.

→ Do I need to drain fat from the beef?

If you're using fattier ground beef, you might want to pour some off. With lean meat (93/7 or leaner), you don't need to bother.