Creamy Ground Beef and Potato Skillet Recipe

Ingredients:

• 1 lb ground beef
• 4 medium golden potatoes, cut into chunky pieces
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1/2 red bell pepper, sliced
• 1 small onion, chopped (optional)
• 1 cup beef broth
• 1 cup heavy cream or half-and-half
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. Cook potatoes: In a large skillet, heat olive oil over medium heat. Add potatoes and cook 8–10 minutes, stirring occasionally, until starting to soften and brown.
2. Add beef and veggies: Add ground beef, onion, and all bell peppers. Cook until beef is browned and veggies are tender. Drain excess fat if needed.
3. Make sauce: Sprinkle flour over the mixture and stir. Add beef broth, heavy cream, garlic powder, salt, and black pepper. Stir well.
4. Simmer: Reduce heat and simmer 5–7 minutes, until sauce thickens and potatoes are fork-tender.
5. Serve: Spoon into bowls and enjoy hot!

20 Most Popular Questions & Answers

1. What type of potatoes work best?
Golden/Yukon potatoes are ideal as they hold their shape well. Russets work too but may break down more.

2. Can I use frozen potatoes?
Fresh potatoes work best, but you can use frozen hash browns – just thaw and pat dry first.

3. How do I prevent the potatoes from sticking?
Use enough oil, don’t move them too early, and make sure your skillet is properly heated.

4. Can I make this dairy-free?
Substitute heavy cream with coconut milk or cashew cream for a dairy-free version.

5. What if I don’t have beef broth?
Use chicken broth, vegetable broth, or even water with bouillon cubes.

6. Can I use ground turkey instead?
Absolutely! Ground turkey, chicken, or pork all work well as substitutes.

7. How do I know when the potatoes are done?
They should be fork-tender and lightly golden brown on the outside.

8. Can I add other vegetables?
Yes! Try mushrooms, zucchini, corn, or frozen peas for variety.

9. What if my sauce is too thin?
Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the skillet.

10. Can I make this ahead of time?
It’s best served fresh, but you can prep ingredients ahead and cook when ready to serve.

11. What size skillet should I use?
A 12-inch skillet works best to accommodate all ingredients without overcrowding.

12. Can I use milk instead of heavy cream?
Yes, but the sauce won’t be as rich. Use whole milk for best results.

13. How do I store leftovers?
Refrigerate for up to 3 days. Reheat gently on stovetop, adding liquid if needed.

14. Can I freeze this dish?
Potatoes don’t freeze well in cream sauces, so it’s best enjoyed fresh.

15. What seasonings can I add?
Try paprika, Italian seasoning, thyme, or rosemary for different flavor profiles.

16. Can I make this spicier?
Add diced jalapeños, red pepper flakes, or hot sauce to taste.

17. What if I don’t have flour for thickening?
Use cornstarch, or simply simmer longer to reduce and thicken naturally.

18. Can I use different colored peppers?
Any combination of bell peppers works – use what you have available.

19. How many people does this serve?
This recipe serves 4-6 people as a main dish.

20. What sides go well with this?
Crusty bread, green salad, steamed broccoli, or cornbread complement this dish nicely.

20 Helpful Tips to Make It Even More Delightful

1. Cut potatoes uniformly for even cooking – about 1-inch chunks work best
2. Don’t overcrowd the skillet – cook in batches if necessary
3. Let potatoes develop color before stirring for better flavor
4. Use room temperature cream to prevent curdling when added
5. Add fresh herbs like thyme, rosemary, or parsley at the end
6. Include mushrooms for earthy flavor and meaty texture
7. Use smoked paprika for deeper, more complex flavor
8. Add a splash of Worcestershire sauce for umami depth
9. Include diced bacon for smoky richness
10. Use fresh garlic instead of powder for brighter flavor
11. Add corn kernels for sweetness and color
12. Include diced tomatoes for acidity and freshness
13. Use bone broth instead of regular broth for extra nutrition
14. Add cream cheese (2 oz) for extra richness
15. Include caramelized onions for sweetness
16. Use different pepper varieties like poblano for mild heat
17. Add frozen peas in the last 2 minutes for color
18. Include shredded cheese on top for extra indulgence
19. Use cast iron skillet for better heat retention and browning
20. Finish with fresh lemon juice to brighten all the flavors

40 Secrets to Achieving the Perfect Creamy Ground Beef and Potato Skillet

Potato Preparation Secrets (1-10)

1. Choose waxy potatoes like Yukon Gold for best texture and shape retention
2. Cut potatoes uniformly – 1-inch pieces ensure even cooking
3. Don’t rinse cut potatoes – the starch helps with browning and thickening
4. Pat potatoes dry before cooking to promote better browning
5. Use room temperature potatoes for more even cooking
6. Don’t move potatoes too early – let them develop a golden crust first
7. Cut potatoes just before cooking to prevent browning and oxidation
8. Season potatoes while cooking for better flavor penetration
9. Cook potatoes in single layer when possible for even browning
10. Test doneness with fork – they should pierce easily but hold their shape

Beef Cooking Secrets (11-20)

11. Use 80/20 ground beef for optimal flavor and moisture balance
12. Don’t break up meat too much initially – let it brown in larger pieces first
13. Cook beef over medium-high heat for proper browning and flavor development
14. Season beef while cooking rather than after for better flavor integration
15. Drain excess fat but leave some for flavor – about 1-2 tablespoons
16. Don’t overcook the beef – it continues cooking when simmering
17. Let beef rest briefly before adding liquids to prevent splattering
18. Brown beef in batches if necessary to avoid steaming
19. Use wooden spoon to break up meat for better texture control
20. Taste and adjust seasoning throughout the cooking process

Vegetable Secrets (21-30)

21. Add vegetables in order of cooking time needed – onions first, peppers last
22. Don’t overcook peppers – they should retain some crunch and bright color
23. Cut vegetables uniformly for even cooking and presentation
24. Sauté onions until translucent for sweetest flavor
25. Add garlic last to prevent burning and bitter flavors
26. Use variety of pepper colors for visual appeal and different flavors
27. Remove seeds from peppers if you want less heat and bitterness
28. Cook vegetables just until tender-crisp to maintain texture
29. Season vegetables separately if adding at different times
30. Save some fresh herbs for garnish at the end

Sauce and Finishing Secrets (31-40)

31. Whisk flour thoroughly to prevent lumps in the sauce
32. Add liquids gradually while stirring to create smooth sauce
33. Use room temperature cream to prevent curdling
34. Simmer gently – don’t boil vigorously or cream may break
35. Taste and adjust seasoning at the end – flavors concentrate during cooking
36. Add acid like lemon juice or vinegar to brighten heavy cream sauce
37. Stir frequently during simmering to prevent sticking and ensure even cooking
38. Let sauce reduce naturally for better flavor concentration
39. Garnish with fresh herbs just before serving for color and freshness
40. Serve immediately while hot for best texture and flavor experience

These secrets will help you create the most delicious, perfectly balanced creamy ground beef and potato skillet with tender potatoes, flavorful beef, crisp-tender vegetables, and a rich, velvety sauce that brings everything together beautifully!