Count on this comforting all-in-one skillet recipe when you need a quick meal.

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Recipe Summary test

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • In a large skillet, cook beef over medium heat until no longer pink; drain.

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  • Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender.

Tips

(C) 2002 Reiman Media Group, Inc.

Nutrition Facts

549 calories; protein 24.5g; carbohydrates 44.9g; fat 30.4g; cholesterol 96.5mg; sodium 686.9mg. Full Nutrition
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Reviews (51)

Rating: 5 stars
07/18/2008
This was really good, I have to say I was surprised! I scalloped skin-on red potatoes, added about a T. of Worcester and some beef broth... I also ended up doubling the liquid because it went dry and cooking for more like 45 minutes but it was really yummy. I'll definitely do this one again! Read More
(22)
Rating: 4 stars
10/24/2008
Really great base recipe. I cubed the potatoes, then microwaved them for 2 minutes to get them partially cooked, chopped the onion, used beef stock instead of water, and threw in a can of condensed tomato soup. I then let it cook on low for about 45 minutes with the lid on, and then about 10 minutes with the lid off until I was happy with the consistency. Read More
(12)
Rating: 4 stars
12/09/2008
Very good for just cabbage, meat, onions and potatoes. I added Worcestershire sauce which turned it from "hmm" to "WOW!". I added about 1 tsp to the meat while it cooked then 1 1/2 tsp. to it when i added the veggies. I also followed the other's advice and added garlic (two cloves). Very good for a inexpensive meal! Read More
(12)
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Rating: 5 stars
09/13/2010
This is such a simple recipe I can't believe I've never known about it! I'm giving it a 5 star both for for taste and versatility. To give it a different swing I've tried replacing the liquid with one of beef broth, mushroom soup or diced tomatoes. I often add a can of corn, celery, green pepper, mushrooms, cheese cubes and/or herbs for added colour or flavour, or use 1/4 inch sliced new potatoes instead of the julienned. I just brown the ground beef in a dutch oven and then add whatever I have on hand until the pot is almost full, and let it simmer until the vegetables are tender. Leftovers reheat really well in the microwave and the meal is a far healthier alternative to prepackaged hamburger mixes. Read More
(9)
Rating: 5 stars
04/16/2008
A great quick dish. I even tried it once with a can of diced tomatoes. I was in the mood for it. It wasn't too Veggie soupish. The kids ate it. So it couldn't have been too bad. :) Read More
(9)
Rating: 5 stars
08/25/2008
I'll definitely be making this one again! This was a hit with everyone in my family, including my cabbage-hating fiance. I'm vegetarian, so I substituted a meat analog for the ground beef, and that turned out just fine. It did seem to take a bit longer to cook than 10 minutes, but I had it on medium heat, which may explain the difference. Apart from the meat substitute, I followed the recipe as written. Delicious as is, with good potential for making variations. Read More
(8)
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Rating: 5 stars
08/03/2009
This is an easy and delicious one pan meal. To make it even easier, i used canned cubed potatoes for a really fast dinner. Thanks for sharing. Read More
(7)
Rating: 4 stars
01/29/2009
This one is going into rotation. I chose red potatoes and cubed them. Nuked them for 5 min to soften. I used a whole can of beef broth instead of water, and threw in some garlic powder. I also let it simmer for about an hour. Ingredients I always have around, plus the family ate it all, no leftovers! Thats always a good sign...The kids enjoyed it more topped with ketchup. Read More
(6)
Rating: 5 stars
07/05/2010
Great, cooked as directed but it did take longer than ten minutes to cook. Read More
(6)