Meat Potato Dinner Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with nonstick spray.
• Place sliced potatoes in a large bowl. Pour melted butter over top and sprinkle with salt; mix until potatoes are thoroughly coated. Line the bottom and sides of the prepared baking dish with potatoes, overlapping as needed.
• Bake in the preheated oven until potatoes are fork-tender, about 30 minutes.
• While the potatoes are baking, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Transfer beef to a large bowl and add condensed soup, 3/4 cup Cheddar cheese, and milk. Season with salt and pepper and mix until well combined.
• Remove potatoes from the oven. Pour beef mixture over top and return to the oven. Bake until heated through, about 15 minutes. Sprinkle remaining Cheddar over top and bake until melted, 4 to 5 more minutes.

Steps:

• Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
• Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
• Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
• Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
• Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
• Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.

Steps:

• Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain and rinse thoroughly under cold water. Be sure not to overcook the noodles, or they will lose their chewy texture. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating.
• Blanch the spinach in boiling water. Rinse immediately under cold water, squeeze the water from the leaves and form into a ball, and then cut the ball in half. Combine the spinach, half the garlic, 1/2 teaspoon of the sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside to let the flavors soak in.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the beef, the remaining garlic, 1 teaspoon of the soy sauce, and 1 teaspoon of the sesame oil. Stir-fry until the beef is cooked, 3 to 4 minutes. Add the onion, mushrooms, and carrot and cook until the onion is translucent, about 3 minutes. Add the green onions and stir-fry for another minute. Remove from the heat.
• In a large bowl, thoroughly combine the noodles, beef mixture, spinach, remaining 1/4 cup soy sauce, 1 tablespoon sesame oil, and the sugar. Serve warm, sprinkled with sesame seeds.