I think it is always nice to cook your main meal in one skillet. No one likes dishes, right?
I made this a couple weeks ago when my parents visited and I really enjoyed it. It is a hearty mix of meat, potatoes and veggies. This is definitely man approved and a great way to use up any garden veggies.
Along with the skillet dinner, we dined on cucumber salad, grilled zucchini and cornbread. My mom also brought with watermelon and watermelon salad. Such a good dinner filled with summer produce.
I don’t think I could have fit anything more into that skillet!
Ingredients, adapted from Taste of Home Magazine
- 1 tablespoon olive oil
- 4 venison sausage links (could sub other sausage), cooked *
- 1/2 – 1 large onion, chopped
- 1 small red pepper, seeded and chopped
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon Montreal Steak seasoning or to taste
- 1/2 teaspoon Lawry’s seasoned salt or to taste
- 6 medium red potatoes (about 2 pounds), thinly sliced
- 4 ears corn, corn sliced off the cob
- 1-1/4 cups chicken or vegetable broth
- 1/4 teaspoon pepper
- 1 cup broccoli
- In a 12-in. skillet or other huge pan, heat oil over medium-high heat. Add onion and pepper; cook and stir until onion is tender. Add garlic, pepper flakes and seasonings; cook 1 minute longer.
- Add potatoes, corn, broth and pepper; bring to a boil. Reduce heat; simmer, covered, 12 minutes or until potatoes are tender. Add sausage and broccoli; cook until it is bright green, about another 5 minutes. Yield: 6 servings.
* You could use raw sausage, just add it to cook with the onion, I was using leftovers.
As I stated, this is a good meat and potatoes dinner. If I was dining alone, I would have added more pepper flakes for a bit more of a kick but my Dad isn’t a spice fan. Use your seasonings to adjust as you like. The broth cooks the veggies and gives a nice taste with the onions and sweet corn. Feel free to mix it up with any veggies you have on hand.