I know. If you’re on Facebook, I made noises about chocolate cake for today. And I did bake one, and it was pretty good. But it didn’t turn out quite how I thought it would, and I didn’t decorate it and fill it and make it all nice. Actually, my family’s coming this weekend to celebrate my birthday (which was last week) and I will be baking and decorating a nice cake for this. I love doing it and I am going to make time. So in a couple weeks you will see the ultimate results of that. 🙂
For today, though, I have a very simple and very versatile beef and potatoes recipe. This came about from one of those “It’s-late-and-I-don’t-know-what-to-make” times. But it’s pretty yummy, the whole family likes it, it’s quick and easy…. What’s not to love?
You can serve it plain if you like — just beef and potatoes. Or, you can add sliced or diced onions, mushrooms, peppers, or even tomatoes. I like to add sauteed mushrooms to mine, but I saute them separately since the rest of the family would mutiny if they found a mushroom in their food. The horror!
I also serve it with garlic green beans which, again, I am the only one who really likes. My 2-year-old picked up his and put them on my plate and asked for more of the main dish. Oh well. You’ll see that recipe coming up soon too. 🙂
- 1 lb. ground beef (preferably grass-fed)
- 4 – 5 medium potatoes, thinly sliced
- 4 tbsp. butter
- 1 tsp. onion powder
- Sea salt to taste
Combine beef and potatoes in a large skillet over medium-high heat.
Cook until the beef is done. Add spices.
Continue to cook until the potatoes are soft and maybe a little bit crispy. Sometimes mine crisp, sometimes not. Add the butter partway through this, because the grease from the meat isn’t enough to finish cooking the potatoes.
Serve. I add cheese to mine. Or you don’t have to, depends on how you like it. (I use parmesan or Romano, a hard cheese.)
**This post has been entered in Pennywise Platters Thursday at The Nourishing Gourmet.**