Beef, mushroom and potato skillet

Sliced leftover beef, potatoes, and mushrooms make a creamy mustard skillet meal.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large frying pan with lid, knife, wooden spoon. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: potatoes, thinly sliced: 600 g (1 lb 5 oz); olive oil: 30 ml (2 tbsp); chestnut mushrooms, sliced: 300 g (10½ oz); thyme leaves: 5 g (1 tbsp); beef broth: 180 ml (¾ cup); wholegrain mustard: 20 g (1 tbsp); cooked roast beef, strips: 300 g (10½ oz); sour cream: 150 g (5 oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• potatoes, thinly sliced — 600 g / 1 lb 5 oz
• olive oil — 30 ml / 2 tbsp
• chestnut mushrooms, sliced — 300 g / 10½ oz
• thyme leaves — 5 g / 1 tbsp
• beef broth — 180 ml / ¾ cup
• wholegrain mustard — 20 g / 1 tbsp
• cooked roast beef, strips — 300 g / 10½ oz
• sour cream — 150 g / 5 oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Fry potatoes in olive oil over medium heat for 8 minutes. Add mushrooms and thyme, cover, and cook for 8 minutes until potatoes are tender.

Step 2

Pour in beef broth and wholegrain mustard. Simmer uncovered for 3 minutes until the broth reduces around the potatoes.

Step 3

Add roast beef strips and cook for 2 minutes until steaming.

Step 4

Remove from heat and fold in sour cream so it warms without boiling.

Cooking and safety check

Cooked beef must be steaming hot before the sour cream is added. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Crème fraîche replaces sour cream; both contain milk. Button mushrooms replace chestnut mushrooms. Use leftover cooked chicken instead of beef. Dijon replaces wholegrain mustard; both contain mustard.

• Crème fraîche replaces sour cream; both contain milk.
• Button mushrooms replace chestnut mushrooms.
• Use leftover cooked chicken instead of beef.
• Dijon replaces wholegrain mustard; both contain mustard.

Allergen notes

This recipe contains or may contain milk, mustard. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Slice potatoes thinly and evenly so they finish together.
• Brown mushrooms before adding broth for deeper flavour.
• Do not boil after adding sour cream or it can split.

Leftovers and storage

Refrigerate promptly for up to 2 days. Reheat gently in a covered pan until steaming; add a fresh spoonful of sour cream after heating if desired.

Serving ideas

These sides and finishes suit beef, mushroom and potato skillet without changing the recipe itself.

• Steamed peas
• Pickled beetroot
• Chopped parsley

Frequently asked questions

Can I use raw beef?

This method is designed for cooked leftover beef.

Can I omit sour cream?

Yes; the reduced mustard broth is still a good sauce.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.