When the weather starts turning cooler, I start to hear requests for this dish. The light soy, onion and garlic flavors blend nicely with fresh carrots and potatoes in this budget-minded recipe.—Pat Jensen, Cottonwood, Minnesota
- 1 pound ground beef
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 cup chopped carrots
- 1 cup cubed peeled potatoes
- 1 cup water
- 1/2 cup uncooked long grain rice
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/8 teaspoon pepper
- In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the carrots, potatoes, water and rice.
- Cover and simmer for 30 minutes or until the rice and vegetables are tender. Just before serving, stir in the soy sauce, salt and pepper. Yield: 4 servings.
Originally published as Hearty Skillet Supper in Taste of Home Ground Beef Cookbook 1999, p216
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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