Tonight for dinner we had a variation on a recipe called “Hearty Skillet Supper” I found on AllRecipes.com, a site I like because one can search by ingredients and not-ingredients, so I can readily find meals for what I have one hand and eliminate things I won’t eat.
We’ve done this one before but it was several months ago and a few new tweaks were added. Next time I will reduce the salt because tonight’s version was too salty. The recipe below reflects that and all of our other tweaks thusfar (some of which come from the comments on the original recipe linked above):
Hearty Skillet Supper – Revisited (And Done In a Dutch Oven Instead)
- 1 lb ground beef, at least 85/15 lean
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons Worcestershire sauce
- 1 cup chopped carrots (about 3 medium, especially if you sneak pieces as you chop)
- 1 cup peeled and chopped potatoes (something mid-way on the waxy scale, we prefer Yukon Golds for this application)
- 2 cups (half a box) of beef broth
- 1 cup short-grain brown rice
- 1/4 tsp salt (original recipe said 1 tsp and that’s way too much so next time I’ll try 1/4)
- 2 or 3 grinds of fresh pepper
- 2 tablespoons soy sauce*
In a dutch oven that has a lid, brown the beef along with the onion, garlic, and Worcestershire sauce until the pink is gone from the meat. Add all other ingredients and mix well. Bring to a boil, then reduce heat, cover, and simmer on low for an hour.
You could definitely add other veggies like corn, peas, etc. as well, if that suits you.
Here is it is uncooked:
And here it is cooked and plated:
For our family of three, this provides enough servings for all plus a small amount of leftovers. If I were going to increase the yield, probably the first thing I’d try would be doubling the beef, because extra protein suits my dietary needs and this is not overly beefy as it is.
Evidence consumed, except the part that I’ll nom for lunch tomorrow.
* Because of my no-alcohol thing and because of our household preferences in terms of taste, I buy fake soy sauce that would probably make Foodies cringe. I buy non-HFCS, halal soy sauce. My favourite used to be the No Name Brand stuff I’d get at Loblaws in Canada, but since leaving there, the best alternative I’ve found in the US is La Choy. It is possible that real soy sauce will taste different in this recipe, so your mileage may vary.