Wednesday, September 26, 2012

Smoky Mountain Skillet

I am loving this Slow Cookers, Casseroles and Skillets cookbook 
from Gooseberry Patch!

Sometimes I open up a good cookbook and then want to use it every night...or until I've cooked up everything I wanted to try. I suppose this is one of those cookbooks!

Tonight it was Smoky Mountain Skillet.....Yum! 
A hearty Roast, Potatoes and Gravy meal!

Don't let this recipe scare you away because it uses canned Roast and Gravy.
You'll be so surprised at how well it turns out.

This recipe would be great served up for breakfast...
with eggs and biscuits!

Simple, hearty, delicious....

Smoky Mountain Skillet
1/4 cup oil
5 to 6 potatoes, peeled or unpeeled, and cubed
1 onion, chopped
salt and pepper to taste
12 oz can roast beef and gravy
1/2 cup water

Heat oil in skillet; add potatoes, onion, salt and pepper.

Cook over medium heat until potatoes are tender and golden.
(I scooped the potatoes out at this point and drained them on paper towels to get the excess oil out of them, then poured the remaining oil out of the pan.)

Add roast beef in gravy and mix in well; stir in water.

Cover skillet and cook over low heat for 15 to 20 minutes.

Serves 5 - 6


  1. Looks yummy! Can't wait to make it!

  2. what is roast beef & gravy in a can. they ain't got no fresh beef on the hooves in y'alls neck o the woods

  3. I've never had canned roast beef and gravy, so I think I'd opt for beef cubes in my own gravy instead. Sounds delicious with biscuits. Since I hate anything but carrots and potatoes in stew, this is the perfect recipe. Tina, I love your blog! Lots of great recipes.


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