Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. - Nancy Robaidek, Krakow, Wisconsin
Beef and Spinach Skillet Recipe photo by Taste of Home
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon garlic salt
1 teaspoon dried basil
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups whole milk
1 cup shredded Monterey Jack cheese or part-skim mozzarella cheese
Biscuits, optional
Directions
In a 10-in. cast-iron or other ovenproof skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the spinach, mushrooms, garlic salt and basil. Cover and cook for 5 minutes.
In a saucepan, melt butter over medium heat. Stir in the flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese. Pour over meat mixture; mix well. Reduce heat; cook, covered, until heated through. If desired, serve with biscuits.
To avoid ending up with lumps in the white sauce, stir it with a whisk while it cooks.