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The May 1980 issue has a variant of this recipe, and I know I’d be cooking it and sharing it with you. Mostly because my family eats this 2-3 times a month anyway. We just love it. One reason I love it is that I always can mix it up a little bit and we still love it. I call it Beef One Dish but I have made it with ground turkey, or you could even used shredded chicken. I don’t have precise measurements for you because I always do something a little different, but just experiment and have fun and you’ll probably end up with something you love! No matter what I put in it I still call it Beef One Dish, and my family doesn’t care.
The version in the photo has ground beef, broth and green beans. Other options are listed in the recipe. Obviously, how healthy it is depends on what ingredients you pick.
Beef One Dish
Easy and healthy recipe that my family begs for! It has tons of options and a variety of possibilities.
- 1 pound ground beef OR use something else! I've used Gimme Lean meat substitute when I was vegatarian, lentils will probably work great. Ground turkey, ground pork, venison. Just use about a pound of whatever.
- 1 onion Don't like onion? Just leave it out?
- liquid Use what you have, broth, diced tomatoes in juice, water in a pinch, condensed soups, some marinara sauce, or even some marinade
- Veggies Anything at all! Peas, beans, carrots, cauliflower, zucchini, squash, broccoli, It all works. Use as much as you'd like, or as much as your family will eat peacefully.
- 3-5 Potatoes I usually use 3 that are on the smaller side. Lots of little ones or 1 or 2 big ones will do the same job.
- cheese If you like it! If not, skip it.
- Creativity I've never had a recipe of this turn out badly. Just be willing to experiment and use foods you know you and your family like.
Brown ground beef and onion until cooked. If desired add spices. Whatever spices you want, your family likes, or matches your veggies. If you're using a marinade or sauce you may not need any spices now at all. It all depends on your preferences.
Leave that on the bottom of the pan, and top with veggies. A deep skillet works great, a dutch oven works great, I've done this in a casserole dish in the oven. I've used fresh, I've used frozen, I've used canned, they all work!
Top that with diced or sliced potatoes. Don't have potatoes, use tater tots. Don't have potatoes or tater tots, I bet you could sprinkle on some instant rice.
Top that with cheese. When I made it tonight I just cuts slices off of a block, but sometimes I shred it, sometimes I toss in feta crumbles, once I put dabs of ricotta.
(I told you it's versatile!)
Pour on whatever liquid you're using, if you haven't already (maybe it was canned tomatoes with juice, and you put it in with the veggies.)
Put the lid on and cook! How long it cooks depends on how thick you cut your potatoes, if your veggies are fresh or frozen, and what temp you use. I've cooked it low and slow, I've cooked it fast and high. Do what you have to do to get it on the table in time. When it's hot, the potatoes are soft, the veggies are perfect, it's done.
Don't be afraid to try it and experiment. If you try to match flavors at all you'll come out fine and you'll love it.
If you REALLY need a recipe, here's what I used tonight for the one in the picture:
Ground beef, one onion sliced in half and then in slices, a pinch of savory, a dash of Frank's red hot, salt, pepper, a splash of balsamic vinegar and a pinch of celery seed.
Thin green beans, frozen.
Potatoes sliced about 1/4 inch thick.
More salt and pepper on top of the potatoes.
Sharp cheddar cheese. And about 1/2 cup of chicken broth on top.
All those options, and still it’s from apron on to table in 45 minutes or less! Can’t beat that. If you try it I’d love to know! Let me know what variations you use!