It's a classic combination.
Meat and potatoes.
So classic that it is even used as a cliche to describe a man.
He's a meat and potatoes kind of guy: Hearty. Straightforward. No frills.
According to Merriam-Webster the first known usage of "meat-and-potatoes" was in 1949.
To get to the meat and potatoes of a matter means to get to the heart, the most basic, fundamental part.
When it comes to food, the combination appeals for many reasons. Most meat and potato dishes are comforting, evoking feelings of home and conjuring warm memories of childhood, and they're filling.
But maybe the appeal is much simpler, as meat and potatoes fulfill our three most basic nutritional needs: protein, fat and carbohydrates.
And, sure, when someone's food preferences are described as meat-and-potatoes, that likely means their tastes aren't exactly adventuresome. But meat and potatoes doesn't have to be boring.
The following are some of our favorite meat-and-potatoes dishes.
Cheesy Southwest Beef and Potato Skillet
1 pound small to medium red potatoes, sliced about 1/4-inch thick
Salt and ground black pepper
1 pound 85 percent lean ground beef
1 teaspoon cumin seed
1 teaspoon ancho chile powder
1/2 teaspoon ground red pepper (cayenne), or to taste
1/2 teaspoon smoked paprika
1/2 to 1 (4-ounce) can diced fire-roasted green chiles, drained (see note)
2 medium yellow squash or zucchini, sliced 1/4-inch thick
2 ounces shredded cheddar cheese
2 ounces shredded Monterey jack cheese
1/4 cup chopped fresh cilantro
4 green onions, thinly sliced
In a medium saucepan, combine the potatoes with a generous pinch of salt and ground black pepper. Add enough cold water to barely cover. Bring to a boil over high heat, reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain.
Meanwhile, in a very large skillet, brown the beef, breaking it in to crumbles as it cooks. Drain, if necessary, and return to skillet. Add the cumin, ancho chile, cayenne and paprika and stir well. Stir in the roasted chiles and cook for about 1 minute over medium heat. Add the drained, sliced potatoes and squash. Stir gently. Sprinkle with about 1 tablespoon water, cover, and cook for about 3 to 5 minutes or until squash is tender. Sprinkle with cheeses; stir gently, cover and cook 1 minute or until cheese melts. Top with cilantro and green onion. Serve immediately.
Makes about 4 servings.
Note: Fresh or frozen roasted chiles can be substituted.
Recipe adapted from The Weeknight Dinner Cookbook: Simple Family-Friendly Recipes for Everyday Home Cooking by Mary Younkin
Sausage, Peppers, Onions and Potatoes
2 large any color bell peppers, cut into 1- to 2-inch chunks
1 large red onion, cut into 1/2 inch-thick slices
1 pound red potatoes, cut into 1-inch pieces
Olive oil
Salt and ground black pepper
Dried basil
Dried oregano
5 links Italian sausage
Heat oven to 425 degrees.
Line a large rimmed baking sheet with foil. Arrange the peppers, onions and potatoes in a single layer over the foil. Drizzle generously with olive oil. Stir to coat. Season with salt, pepper, basil and oregano. Pierce each sausage in several places with the tines of fork. Arrange sausages on top of the vegetables. Bake 15 minutes; turn sausages over and bake 15 minutes more or until sausages are cooked through and potatoes are golden brown and tender.
Makes 4 to 5 servings.
"Frosting" meatloaf with mashed potatoes dates at least as far back as the 1940s. This version combines a moist, oniony loaf with buttery golden potatoes.
Mashed Potato Frosted Meatloaf
1/2 white onion, diced
6 tablespoons butter, divided use
2 pounds 85 percent lean ground beef (see note)
1 can cream of onion soup
1 to 2 tablespoons Worcestershire sauce
1 egg
Salt and ground black pepper
1 1/4 to 1 1/2 cups rolled oats, plus more as needed
1/2 cup ketchup
1 tablespoon brown sugar
2 pounds yellow or gold potatoes, peeled and cut into 1-inch pieces
2/3 cup milk or half-and-half
Heat broiler.
In a medium skillet, saute onion in 1 tablespoon of the butter until tender. Cool to room temperature.
In a large bowl combine the beef, sauteed and cooled onion, soup, Worcestershire sauce, egg, salt, pepper and the 11/4 cups of the oats and mix well. Mixture should be moist and sticky, but not so wet that it cannot hold its shape. If it is too moist, add more oats.
In a small bowl, combine the ketchup, brown sugar and a generous pinch of black pepper; set aside.
Line a rimmed baking sheet with aluminum foil; set a wire rack over the foil. Using a double layer of foil, create a 14-by-6-inch rectangle and place it on the rack.
Transfer the meat mixture to the foil and shape it into a 9-by-6-inch loaf. (Alternately, line a standard loaf pan with plastic wrap. Press meat mixture into pan and smooth bottom. Invert pan onto foil. Remove and discard plastic wrap.) Broil 5 to 7 minutes. Spread ketchup mixture over top of loaf. Return loaf to oven and broil 3 to 5 minutes more.
Transfer baking sheet to center rack of oven and adjust oven temperature to 350 degrees. Bake 40 minutes or until loaf reaches an internal temperature of 160 degrees.
Meanwhile, place the potatoes in a large saucepan or Dutch oven and add enough water to cover by 1 inch. Add a generous pinch of salt. Bring to a boil, reduce heat and simmer until potatoes are tender, about 25 minutes. Drain thoroughly. Mash potatoes with the remaining butter and milk. Season to taste with salt and pepper.
Increase oven to 425 degrees. Spread mashed potatoes over top and sides of meatloaf. Return to oven and bake 15 minutes more or until potatoes are browned. Let loaf rest for at least 10 minutes before slicing.
Note: Can substitute 1 pound ground pork for half of the beef.
Makes 8 servings.
Roasted Steak and Root Vegetables
1 1/2 pounds (1 1/2-inch thick) strip steaks (bone-in or boneless)
Salt and ground black pepper
1/2 teaspoon dried oregano
4 medium carrots, cut into 4-inch pieces
1 pound red or gold potatoes, cut into 2-inch wedges
1 medium onion, sliced into rings
1 pound green beans OR asparagus
2 tablespoons olive oil
1 tablespoon butter
Heat oven to 425 degrees. Line a large rimmed baking sheet with foil.
Season steaks with salt and pepper and sprinkle with oregano.
Combine the vegetables in a large bowl and drizzle with olive oil. Season with salt and pepper. Transfer vegetables to baking sheet and spread in an even layer. Roast 20 minutes or until vegetables are tender.
Meanwhile, heat a large cast-iron skillet over medium-high heat. Add the tablespoon of the butter and swirl to coat pan. Add the steaks to the hot skillet. Cook 2 minutes on each side. Remove from heat, tent with foil and set aside while the vegetables finish roasting.
When the vegetables are almost tender, lay the steaks over the vegetables and roast 7 to 10 minutes more or until steaks are cooked to desired doneness.
Let steaks rest for 5 minutes before slicing.
Makes 4 servings.
Recipe adapted from Express Lane Cooking by Shawn Syphus
Tina's Pot Roast
1 tablespoon vegetable oil OR butter
1 (3-pound) boneless beef chuck roast
2 cups water
1 envelope brown gravy mix
1 envelope onion soup mix
1 envelope Italian OR ranch dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 pounds small potatoes, halved or quartered
1 pound carrots, cut into 2-inch lengths (can use baby carrots)
1/2 (14-ounce) jar pepperoncini, drained, optional
Heat oven to 325 degrees.
In a Dutch oven, heat oil over medium heat. Brown roast on all sides.
In a small bowl, whisk together the water, gravy mix, soup mix, dressing mix, garlic powder and black pepper. Add to pan with roast. Bring to a boil, then cover, and transfer pot to oven and bake for 90 minutes.
Add potatoes, carrots and pepperoncini (if using) and bake, covered, for 75 to 90 minutes more or until meat and vegetables are tender.
Makes about 8 servings.
Recipe adapted from Taste of Home Simple and Delicious Cookbook
Food on 10/05/2016