Salisbury Steak and Potato Skillet

INGREDIENTS:

2 tablespoons olive oil

1 lb ground beef

1 white onion, halved and sliced

4-6 medium Yukon Gold Potatoes

3 cups beef broth, divided

2 tablespoons ketchup

4 teaspoons Worcestershire sauce, divided

1 teaspoon garlic powder, divided

1/4 teaspoon dried thyme

3 tablespoons cornstarch

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

In a medium bowl, combine ground beef, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, salt, and pepper, and mix to combine. Shape into four equal-sized patties about 1/2-inch thick.

Heat olive oil in a large skillet over medium-high heat. Brown patties on each side, then remove to a plate and set aside.

Meanwhile, pierce each potato with a fork a few times, then microwave for 5 minutes. (This is to lessen the cooking time in skillet.) Once cool enough to handle, chop into 1 1/2 inch pieces.

Add onions to the same skillet you browned the beef in, season with salt and pepper, and cook until soft, about 5 minutes.

Add chopped potatoes and 2 cups broth to skillet. Bring to a simmer and let cook until potatoes are tender, about 5 minutes …