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Beef and Spinach Skillet

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion diced
  • 8 ounces mushrooms sliced
  • 6 cups fresh spinach or 10 ounces frozen, squeezed dry
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 teaspoon garlic salt
  • 1 cup cheese shredded

Method
 

  1. Brown the ground beef with the onion in an oven-proof skillet and drain off the fat.
  2. Add the mushrooms and cook until their liquid has evaporated, then add the spinach and cook until wilted.
  3. Push everything to the side, melt the butter and whisk in the flour to form a roux.
  4. Slowly whisk in the milk and cream over low heat until the sauce thickens, then season with the garlic salt.
  5. Stir everything together, top with cheese and finish under the broiler until bubbling and golden.

Notes

Squeeze frozen spinach dry to remove excess moisture. The bechamel scorches easily if the heat is too high. You need an oven-proof skillet since it finishes under the broiler - cast iron is ideal. Garlic salt doubles as salt and flavor, so go easy adding salt elsewhere. Mushrooms and spinach both release water and will thin the sauce if not cooked down.