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Loading...| 3 cups cooked beef , coarsely chopped ( use leftover pot roast , oven roast , corned beef , etc . ) | |
| 2 large baking potatoes , peeled and diced | |
| 2 medium onions , chopped | |
| 1 green bell pepper , chopped | |
| 2 celery ribs , finely chopped | |
| 1 teaspoon dry mustard | |
| 1 teaspoon salt | |
| 1 teaspoon garlic powder | |
| 1/4 teaspoon ground thyme | |
| 1 1/2 cups beef broth ( ) |
| 1. | In a large skillet, cook potatoes, onions, green bell pepper, and celery over medium heat until vegetables are tender and lightly browned, stirring occasionally. |
| 2. | Add cooked beef to the skillet and stir well. |
| 3. | In a small bowl, mix together dry mustard, salt, garlic powder, and ground thyme. |
| 4. | Sprinkle spice mixture over the beef and vegetables and stir well to combine. |
| 5. | Gradually pour beef broth over the beef and vegetables until the mixture is just moistened. |
| 6. | Cover the skillet and simmer for 10-15 minutes until heated through, stirring occasionally. Serve hot. |
This recipe makes use of leftover cooked beef.
It’s a quick and easy one-skillet meal that’s perfect for busy weeknights.
The beef, potatoes, and vegetables provide a hearty and filling meal.
This dish is relatively high in sodium due to the beef broth.
It’s not suitable for vegetarians.
Beef is an excellent source of protein, iron, and zinc.
The vegetables in this dish provide important vitamins and minerals.
This recipe is also gluten-free and dairy-free.
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