Meat Potato Dinner Recipes

THE BEST MEAT AND POTATOES

Steps:

• Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
• Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
• Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
• Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
• Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
• Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.

GROUND BEEF AND POTATOES DINNER

Steps:

• Brown meat in large nonstick skillet; drain. Add next 3 ingredients; mix well. Cook 5 min., stirring occasionally.
• Stir in water; cover. Simmer on medium-low heat 10 min. or until vegetables are tender, stirring occasionally.
• Add beans and barbecue sauce; mix well. Cook 5 min. or until heated through, stirring occasionally. Top with cheese.

BASIC MEAT & POTATO DINNER

Steps:

• Combine everything in a bowl.
• Mash.
• Heat and serve.

MAN FOOD MEAT & POTATOES DINNER

Steps:

• Layer potatoes in a lightly greased 9 inch baking pan.
• Set aside 2 tablespoons of the steak sauce.
• Mix meat, the rest of the steak sauce, bread crumbs and onion.
• Spread meat mixture over potatoes and spread remaining steak sauce on top.
• Bake at 350° for 1 hr and 15 minutes or until cooked through.
• Sprinkle with the cheese for the last 5 minutes of baking (until melted).

MEAT AND POTATO SKILLET

Steps:

• Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown.
• Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are tender.

IRISH BEEF POTATO DINNER

Steps:

• Peel potatoes and parsnips; cut into chunks. In a saucepan, cover potatoes and parsnips wirh cold water; bring to a boil over high heat.
• Season with salt. Reduce heat and boil gently for 15 minutes or until fork tender.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add beef, onion, thyme and Worcestershire sauce; cook stirring and breaking up beef with a spoon, until beef is browned, about 5 minutes.
• Stir in cabbage and carrots.
• Whisk tomato paste and flour into broth; stir into skillet and bring to a boil. Reduce heat, cover partially, and dimmer for 8 minutes or untl vegetables are just tender.
• Stir in peas and heat through, about 2 minutes. Season with salt and pepper. Drain potatoes and parsnips; return to saucepan. Add milk and butter; mash until smooth. Season with salt and pepper.
• Spoon large mound onto each plate; with back of a spoon, make a well in the center nand fill with beef mixture.