Ground Beef and Potato Scallop

Tonight the chef made a very tasty salad Romaine with Sour Cream Maple Dressing, and a delicious ravioli. The ravioli had a cheese and mushroom filling, and was topped with a three-meat tomato sauce. He bought the pasta and sauce at Costco today, in the refrigerated section, and we’d certainly have both items again.

Here’s a recipe that we could try on a cool fall day. With a salad or vegetable on the side, it would be a hearty and tasty meal. The recipe is adapted from 4 Ingredient Recipes, a Company’s Coming cookbook.

I added a few seasonings, and carrots, and liquid to deglaze the frying pan.

Ground Beef and Potato Scallop

  • 1 lb lean ground beef
  • 1 cup diced carrots
  •  salt and black pepper
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tsp dried basil
  • 1/2 cup wine or water
  • 10 oz can condensed cream of mushroom soup
  • 4 cups thinly sliced peeled potatoes
  • 1/2 cup thinly sliced onion

Prepare the Meat Mixture

  1. Stir fry ground beef in a large greased frying pan over medium heat, for 5 minutes
  2. Add carrots, and cook for another 5 minutes, or until no beef is longer pink.
  3. Drain any fat from the beef mixture
  4. Sprinkle with salt and pepper, to taste
  5. Add Worcestershire sauce, Dijon mustard, and basil, and stir.
  6. Spread the meat mixture in an ungreased 2 quart casserole.
  7. Add the wine (or water) to the frying pan, and stir, to deglaze the frying pan.
  8. Cook about 2 minutes, then pour over the meat mixture

Prepare Potato Mixture

  1. In a large bowl, mix soup with 3/4 cup water. (use 1/2 cup for thicker mixture)
  2. Add the potato and onion
  3. Sprinkle with salt and pepper, and stir.
  4. Spoon potato mixture over meat.
  5. Bake, covered, in 350°F over, for 1 hour.
  6. Remove cover. and bake for 10-15 minutes, until top is starting to brown and potato is tender.

Serves 4.

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