There’s something special about those old school suppers that were simple, hearty, and made with ingredients you already had in the kitchen. This Old School Ground Beef & Potato Supper brings all of that comfort back in one rustic skillet meal. Golden pan-fried potatoes, seasoned ground beef, onions, peas, corn, and a rich savory gravy come together into the kind of filling dinner that never goes out of style.
It’s an easy one-pan recipe that’s perfect for busy weeknights, cold evenings, or anytime you’re craving an old-fashioned comfort food supper. The potatoes are browned until golden and finished gently in a flavorful sauce with herbs, beef, and vegetables for a hearty meal the whole family will love.
Old School Ground Beef & Potato Supper Recipe
Description
This Old School Ground Beef & Potato Supper is the kind of hearty skillet meal that brings back memories of simple homemade dinners that always satisfied. Golden pan-fried potatoes are combined with seasoned ground beef, onions, peas, corn, and a rich savory gravy for an easy one-pan comfort food recipe the whole family will love.
Perfect for busy weeknights or cozy weekend suppers, this rustic skillet dinner is filling, budget friendly, and packed with old-fashioned flavor. The potatoes are browned until golden before being gently simmered in a flavorful sauce with rosemary, thyme, and beef for the ultimate old school comfort meal.
Ingredients
Instructions
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Add the butter and oil to a large skillet over medium heat. Once melted, add the sliced potatoes. Season with 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of thyme, and the rosemary. Fry the potatoes for 10–15 minutes, turning occasionally, until golden brown and partially tender. Remove from the skillet and set aside.
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In the same skillet, add the ground beef and cook over medium-high heat until browned and cooked through, breaking it up with a spatula as it cooks.
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Push the beef to one side of the pan. Add the sliced onion and garlic. Cook for 3–4 minutes until softened. Mix well with the beef.
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Sprinkle the flour over the beef mixture and stir well for about 1 minute to cook out the raw flour taste.
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Pour in the beef broth and stir in the smoked paprika, ketchup, Worcestershire sauce, remaining salt, remaining black pepper, and remaining thyme. Stir until everything is well combined and the sauce begins to thicken slightly.
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Add the frozen peas, corn, and potatoes. Gently fold everything together, being careful not to break the potatoes apart.
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Cover and simmer over low heat for 10–15 minutes, or until the potatoes are fully tender and the flavors have blended together.
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Garnish with chopped parsley and serve hot.
Nutrition Facts
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 10g50%
- Cholesterol 70mg24%
- Sodium 980mg41%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 24g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Note
For the best flavor and texture, take your time browning the potatoes properly before removing them from the skillet.Avoid overcrowding the skillet while frying the potatoes or they may steam instead of becoming golden brown.Stir gently when adding the potatoes back into the sauce to help keep them intact.A cast iron skillet works especially well for this recipe and adds extra rustic flavor and browning.If the sauce becomes too thick, add a small splash of beef broth to loosen it slightly.For even more flavor, let the skillet sit covered for a few minutes before serving so the potatoes can absorb some of the gravy.
