EFK Tested
EFK Country Beef & Potato Skillet
EFK Country Beef & Potato Skillet is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 30 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat the de Buyer Country Fry Pan over medium-high heat. Add ground beef and brown deeply, breaking it into bite-size pieces. Remove excess fat if necessary. Add diced potatoes and onion and cook, stirring periodically, until potatoes develop golden browned edges and begin to become tender. Add small amounts of beef stock as needed to help the potatoes cook through without making the skillet soupy. Add bell pepper and cook until slightly softened, then add garlic, salt, black pepper, smoked paprika, and onion powder. Combine thoroughly and continue cooking until potatoes are tender and ground beef reaches 160°F. If using cheddar, scatter it over the top, cover briefly, and allow it to melt. Finish with parsley or sliced green onion and serve hot.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; wooden spoon or spatula; instant-read thermometer; BlueStar range.
Food safety & storage
Cook ground beef to 160°F. Refrigerate promptly and use within 3–4 days. Reheat in a skillet over moderate heat until hot throughout, adding only a small splash of stock if needed so the potatoes retain their browned texture.
View this recipe on the original EFK website ↗