Salisbury Steak and Potato Skillet

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Salisbury steak is undoubtedly popular. What is wrong? It is delicious. But that’s not all: it also has a long tradition as a hearty and inexpensive dish. So why change? Isn’t it already perfect?Well, we thought the only thing missing from this meat was potatoes. So we made the dish even better and added it straight into a complete one-pan Salisbury steak meal. (Or almost, a side salad would add some green to the picture. And that’s probably not a bad idea.)

It’s as easy as a traditional Salisbury steak, or at least almost as easy.The only extra effort is cleaning and cutting the potatoes, and there’s one important step to making them as a quick meal: putting them in the microwave first. Five minutes in the microwave will shorten the cooking time of these stovetop potatoes, but you can start and finish them on the stove at any time if you don’t mind cooking longer.


    • 2 tablespoons olive oil
    • 1 pound ground beef
    • 1 white onion, halved and sliced ​​
    • 4-6 medium Yukon Gold potatoes
    • 3 cups beef broth, divided
    • 2 tablespoons ketchup
    • 4 teaspoons Worcestershire salsa, divided
    • 1 teaspoon garlic powder , divided
    • 1/4 teaspoon dried thyme
    • 3 tablespoons cornstarch
    • Kosher salt and freshly ground black pepper to taste


    1. In a medium bowl, combine ground beef, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and pepper and toss to combine. Form four equal-sized meatballs about 1cm thick.
    2. Heat the olive oil in a large skillet over medium heat. Fry the

      pancakes on all sides, then place them on a plate and set aside.
    3. In the meantime, prick each potato several times with a fork and then place in the microwave for 5 minutes.(This will help reduce cooking time in the pan.) Once cool enough, cut into 1.5-inch pieces.
    4. Add the onion to the same pan you used to fry the meat, season with salt and pepper and sauté until softened, about 5 minutes.
    5. Add the chopped potatoes and 2 cups of broth to the pan. Bring to a boil and cook until potatoes are tender, about 5 minutes.
    1. Combine remaining 1 cup beef broth, ketchup, Worcestershire sauce, garlic powder, thyme, and cornstarch. Pour into pan and cook, stirring frequently, until mixture thickens.
  1. Reduce the heat to low, place the meatballs back in the pan and cook until hot and cooked through.Season the sauce with salt and pepper and enjoy your meal!

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