1975 Skillet Meal (Mrs. H. W. (Julia) Mintz)
This vintage skillet meal offers a hearty and convenient one-pan dinner, combining ground beef, vegetables, rice, and tomatoes for a satisfying dish. It’s a foundational recipe that welcomes your personal touch with extra spices!
Ingredients:
- 1 cup chopped green pepper
- ½ cup chopped celery
- 1 can tomatoes (likely 14.5 oz diced or stewed, undrained)
- 1 chopped onion
- 1 (2 oz.) can mushrooms, drained (or fresh mushrooms, sliced)
- 2 T. fat (likely butter, oil, or bacon grease)
- 1 lb. ground beef
- ¾ cup raw rice (long grain white rice is typical)
- Salt and pepper to taste
Instructions:
- Sauté Aromatics: In a large skillet, sauté the chopped green pepper, chopped celery, and chopped onion in 2 tablespoons of fat over medium heat until softened, about 5-7 minutes.
- Brown Ground Beef: Add the 1 lb. ground beef to the skillet with the vegetables. Cook, breaking up the meat with a spoon, until it’s fully browned. Drain off any excess fat from the skillet.
- Add Tomatoes & Mushrooms: Pour the 1 can of tomatoes (undrained) and the drained mushrooms over the browned meat and vegetables. Stir to combine.
- Add Rice: Spread the ¾ cup raw rice evenly on top of the mixture in the skillet. Do not stir it in; let it rest on top.
- Simmer & Cook: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for about 25 minutes, or until the rice is tender and has absorbed all the liquid.
- Serve: Fluff the rice with a fork and serve hot. Season with salt and pepper to taste.
Your Note on Spices:
You mention always adding a few more spices, which is a fantastic idea to update and personalize this classic! Great suggestions for adding to this would be:
- Garlic powder or minced fresh garlic: (add with onion/pepper)
- Paprika: (adds color and warmth)
- Dried herbs: like oregano, thyme, or a general Italian seasoning blend
- A pinch of red pepper flakes: for a little heat
- Worcestershire sauce: (a dash adds umami depth to the beef)
- A bouillon cube or paste: dissolved in a bit of hot water for extra beefy flavor.
It’s great to see these older recipes being used and adapted! Enjoy your “very good” skillet meal!