This content details the creation of a budget-friendly, one-pan Italian beef and potato dish designed to be delicious and cost-effective, especially after holiday spending.
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You know, we love easy and you know we
love one pan dishes, but we also love
saving money. So, today we begin our
ish. We're going to be very close.
Sometimes we might be slightly under.
Today we might be slightly over by 50 60
cents. In any case, four people for 10 bucksish.
bucksish.
There's no bad in that. No bad in that.
There's no better time of the year to
think about that kind of eating and
saving than right freaking now when we
all got through Christmas and the
holidays and Quanza and Hanukkah and all
that nonsense. It's one pan. There's
potatoes, there's ground beef, there's
spices, there's a little cream and a
little bit of cheese and that's it. And
you know what you get? You get
deliciousness. And who doesn't want
that? Vegetables. First,
we're going to start by dicing up an
onion. Then addressing the potatoes. You
know this drill. I like to cut it in
half from the north to the south
equator. Is that what that is?
>> North to the south pole.
>> North to the south pole. North to south
equator doesn't make sense.
>> No, it doesn't.
>> Then I do this. Flatten them out. I take
this piece. Oh my god, Max. Make this
look better. Sometimes you get an onion
that cooperates. Sometimes you get this
Hang on. Just give me an hour.
I honestly can't get it.
Why did I do that in the first place?
And the other half.
You want to leave the root end on
because that'll help keep the onion
together. Couple horizontals, then these guys.
guys.
And then when you cut like this, you get
that pretty little dice. Beautiful.
Tell you what, it's the beginning of a
new year. It's the perfect time to work
on your skills. Now, our potatoes, and
the potatoes are simple. We just want to
cut the ends off, peel them, and wedge
them up like that. Right. Finish off the
batch. And when they're all done, it's
time to get them into a pan. Cast iron
pan, knob of butter, little olive oil,
let it melt. And when it does, in they
go. Try and get everybody a little
coated. Okay. When they're all a little
glossy. Nice. Let's season them a bit.
And we want now for them to start to get
a little color and soften. So, we'll
give them a minute or so like this.
Potatoes. Not particularly expensive.
Nice and hardy. And everybody likes
them. They're perfect in a $10ish
recipe. Yeah. You can see we're starting
to get a little bit of color on some of
them. And that's okay. It's going to
happen. So, now get them in a single
layer. Put a lid on. And we'll give them
a stir every now and then, but we're
going to leave them mostly like this for
seven, eight minutes.
Ah, look it. See this color? That's what
you want.
And we're looking for them to be a
little bit soft. Not a lot. It's got
more cooking time in a bit, but if we
take a little knife. Yeah. See that?
That's great. Okay, I'm going to take
these guys out. Set those aside. Add a
tiny bit more oil. And now our ground
beef. Just like that. Now, let's get
some good color on it. A nice good sear
before we start to move it around. So,
like that's nice.
Give it a little bust up. Now, we're
going to add our onion
mix. Let the onion start to soften and
the beef finish. And we'll throw some
seasonings on top. some dried basil,
dried thyme, a little oregano, and
finel, which I like, but I don't use
often enough. You don't want to use the
seed form, though. So, I'm going to use
my mortar and pestle and break them up
great, little salt and pepper. And we mix.
mix.
Smelling great. And just as the beef is finishing,
finishing,
the pink is going away. We come back
with our potato friends.
Give them a mix. We're going to add two
things. Some chicken stock.
Uh, yes, it could be beef stock, but
sometimes I find using chicken stock
keeps things a little lighter, which is
kind of nice. And some heavy cream.
And we mix.
Right. Lid goes back on. We leave this,
I don't know, for another 5 6 minutes.
We'll let things thicken up a little
bit. The potatoes will finish cooking.
Everything will be beautiful. Okay, we
are so close. looking beautiful. Okay,
couple things. One is a little splash of
dark soy. And I always say this, we're
not making Chinese food. We're making
better flavors and better color when you
add the dark soy. It's that little umami
boost that makes everything better. Now,
a little grated parmesan for a little
Mix. We're going to put a little bit
more on top of each.
Now you're talking, buddy. Now you're
talking. Look how it's thickened up so
nicely. Ooh. All right. We take this
away, get a bowl, and we can eat. And
And a little of this. Now, as is true to
my form, I forgot something. And what I
forgot was garlic with the onions. So,
I'm just going to give it a little
garlic powder right here. That'll be
delicious. The recipe will reflect
proper garlic, though. And then I
promised a little bit more cheese
and a little green. There you go. Voila.
Italian beef and potatoes in one pan for
under 10 bucks. So basically that's
$2.50 you're looking at. Is Oh. Hey, now
this is making me happy. Let's get a
little potato here.
Get a little of this. And a little of this.
this.
You know, I could do like four salads
under 10 bucks and they'd be great.
Salad isn't doing it for me. This is
This is comfort food. This is comfort
ting food. My god. Uh these are Yukon
Gold potatoes. I think they're the way
to go. Of course, you could use
russetss. There's just something about
these that I really love. And the color,
you know, they're going to look way
better in this than the the white of the
russet. Okay, thanks for hanging out
with us. Welcome to 2026 again. I'll
stop saying it because, you know, we're
now a couple videos in, but we
appreciate you being here with us. Let
us know what you want to see us make.
>> The world is your oyster. Who's calling me?
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