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Easy Ground Beef Skillet Dinner – One Pan Kosher Comfort Food

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika, onion powder, garlic powder, broth. Pesach recipes and menu planner

Meat (Fleishig)

This one-pan ground beef skillet combines beef, diced potatoes, onion, garlic and mixed vegetables, seasoned with paprika, onion and garlic powder and finished with fresh parsley.

How It Comes Together

Cook the potatoes first in olive oil until golden and nearly tender, then push them aside and brown the beef with the onion and garlic. Add the frozen vegetables, seasonings and a splash of broth, and cook until everything is hot and the potatoes are tender. Sweet potatoes, peppers or zucchini all work.

Kosher Notes

This is a meat (fleishig) recipe. If you add Worcestershire sauce, use one certified for use with meat, since many contain anchovies.

Leftovers

Leftovers keep for 3 days and reheat well.

Easy Ground Beef Skillet Dinner – One Pan Kosher Comfort Food
This one-pan ground beef skillet dinner combines seasoned beef, tender potatoes, and vegetables for an easy weeknight meal that's ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend works best
  • 3 medium Yukon Gold potatoes peeled and diced into 1/2-inch pieces
  • 1 large yellow onion diced
  • 2 cloves garlic minced
  • 1 cup frozen mixed vegetables corn, peas, and carrots
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 cup beef broth or water
  • 2 tablespoons fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Heat olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat.
  2. Add diced potatoes to the hot oil and season with 1/2 teaspoon salt. Cook for 8-10 minutes, stirring occasionally, until potatoes are golden brown and tender. Remove potatoes from pan and set aside.
  3. In the same skillet, add ground beef and break it apart with a wooden spoon. Cook for 5-6 minutes without stirring to develop a good crust, then break up and continue cooking until browned throughout.
  4. Add diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
  5. Season the beef mixture with remaining 1/2 teaspoon salt, black pepper, paprika, onion powder, and garlic powder. Stir to combine.
  6. Return the cooked potatoes to the skillet and add frozen mixed vegetables. Pour in beef broth and stir everything together.
  7. Reduce heat to medium-low, cover, and simmer for 5 minutes until vegetables are heated through and flavors meld together.
  8. Remove from heat and let stand for 2-3 minutes. Garnish with fresh chopped parsley before serving.

Notes

This skillet dinner keeps well in the refrigerator for up to 3 days and reheats beautifully in the microwave or on the stovetop. You can substitute sweet potatoes for regular potatoes, or add other vegetables like bell peppers or zucchini. For extra flavor, try adding a splash of Worcestershire sauce (make sure it's kosher) with the seasonings.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 20g 26%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 680mg 30%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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