Salisbury Steak and Potato Skillet

  • 2 tablespoons olive oil
  • 1 lb floor beef
  • 1 white onion, halved and sliced
  • 4-6 medium Yukon Gold Potatoes
  • 3 cups beef broth, divided
  • 2 tablespoons ketchup
  • 4 teaspoons Worcestershire sauce, divided
  • 1 teaspoon garlic powder, divided
  • 1/4 teaspoon dried thyme
  • 3 tablespoons cornstarch
  • Kosher salt and freshly floor black pepper, to style
  1. In a medium bowl, mix floor beef, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and pepper, and combine to mix. Form into 4 equal-sized patties about 1/2-inch thick.
  2. Warmth olive oil in a big skillet over medium-high warmth. Brown patties on either side, then take away to a plate and put aside.
  3. In the meantime, pierce every potato with a fork a number of occasions, then microwave for five minutes. (That is to reduce the cooking time in skillet.) As soon as cool sufficient to deal with, chop into 1 1/2 inch items.
  4. Add onions to the identical skillet you browned the meat in, season with salt and pepper, and cook dinner till mushy, about 5 minutes.
  5. Add chopped potatoes and 2 cups broth to skillet. Deliver to a simmer and let cook dinner till potatoes are tender, about 5 minutes.
  6. Stir collectively the remaining 1 cup of beef broth, ketchup, Worcestershire sauce, garlic powder, thyme, and corn starch. Pour into skillet and cook dinner, stirring ceaselessly, till combination thickens.
  7. Scale back warmth to low, return patties to skillet and let cook dinner till patties are scorching and cooked by. Season gravy to style with salt and pepper and get pleasure from!

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