Stove Top Cheesy Beef and Potato
"This is an off the shelf meal, but if you choose to use fresh mushrooms, be sure to add a quarter cup of additional liquid. An interesting variation is to skip the cheese and add a quarter cup of sour cream and a quarter teaspoon of nutmeg to make a stroganoff. Cooking is a Creative Sport."
photo by sloe cooker
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
1
ingredients
- 236.59 ml cooked beef (packaged is fine)
- 1 medium potato, peeled and finely diced
- 118.29 ml onion, diced
- 118.29 ml cheddar cheese, shredded
- 198.44 g can mushrooms, and the liquid
- 14.79 ml olive oil
- 2.46 ml black pepper
directions
- Saute the onion in the olive oil within a skillet that has a tight fitting lid.
- When the onion is nearly transparent, add the diced potato and the mushrooms and liquid.
- Lower the heat and simmer covered for 6 minutes or until the liquid is nearly gone and potato is starting to get soft.
- Add the meat and the pepper, stir and cook for an additional 2 minutes.
- Plate the mixture and sprinkle the cheese on top.
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Reviews
-
It couldn't get much easier than this, and tasted very good. I had leftover fried potatoes and roast beef. I sliced the potatoes to make squares and heated up in a fry pan, with a small can of shatike mushrooms with the juice added. Instead of saute'ing the onions, I added a good couple of shakes of onion powder. Then I diced up the sliced leftover roast beef and added to the potato and mushrooms. Covered the pan and heated on slow until heated well. Topped with grated sharp cheddar cheese. Good comfort food. Thanks Bill Hilbrich for posting -
This got a thumbs up from the whole family. Fast and easy to prepare, tasty and filling. I used fresh mushrooms and added water for the liquid.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
