The cold here in New York feels bitter and endless. So it’s time for some comfort food. Boeuf Bourguignon or Coq au Vin are great, but when you’re cold and cranky and need some speedy soothing, this is a great solution. You can go from the grocery bag to dinner in less than an hour (about half of that active time), and most of the ingredients you’ll probably have on hand.
Its origins are in my midcentury childhood, and so it comes by its resemblance to Hamburger Helper honestly. And there’s nothing wrong with that. My mother seasons the dish only with salt and pepper –and I like it that way– but I can’t resist sprucing up the flavor a bit with some spices and olives.
The name of the dish comes from a fixture of the midcentury American kitchen, the electric skillet. But I find that a Dutch oven on the stove works just fine.
Recipe
Ingredients
1 tablespoon olive oil
About 1 pound (450g) lean ground beef (you can substitute ground turkey)
1 large or 2 medium yellow onions
2 teaspoons ground cumin
1 teaspoon sweet paprika
1 teaspoon ground cinnamon
1/2 teaspoon ground red pepper (such as Cayenne or Calabrian pepper), or to taste
1 cup (240ml) long grain rice
About 6 medium carrots
2 large potatoes (I use Yukon Gold.)
About 18 green olives, pitted
Salt and pepper
Instructions
1. Heat about 1 tablespoon of olive oil in a dutch oven (or other heavy pot with a tight-fitting lid) over medium-high heat for about a minute and then add the ground beef. Break it up and brown it well.
2. While the beef is browning, chop the onion in to a rough dice. When the beef is browned, remove it to a plate with a slotted spoon and set it aside. Add the onion to the pot and cook, stirring occasionally, until golden brown.
3. While the onion is cooking, prepare the vegetables. Peel and cut the carrots into about 1/4-inch (.6cm) half-rounds and the potatoes into a 1/2 inch (1.3cm) dice. Roughly chop the olives.
4. Add the beef back to the pot. Add the spices and 2 teaspoons of kosher salt. Mix well.
5. Add the rice and mix well. Then add the vegetables and olives. Fill the pot with water until the contents are just covered. Bring the pot to a boil and then reduce the heat to low and cover tightly. Cook for about 30 minutes until the vegetables are tender, the rice is cooked and the liquid has been adsorbed.
6. Serve immediately. Or store in the fridge and reheat in a skillet (get it nice and brown on the bottom). It tastes even better the next day.
