Sourdough Skillet

5 from 1 vote

This sourdough skillet is a one-pan dinner made with simple ingredients and any protein and veggies you have on hand. It’s an easy base recipe you can make your own and rely on any night of the week.

Prep Time15

Cook Time35

Total Time50

Course: Dinner

Cuisine: American

Servings: servings

Calories: 382kcal

Author: Rebecca Warfield

Equipment

Ingredients

2 lbs ground beef
3-4 cups chopped veggies (onion, carrots, zucchini, tomatoes, peppers, etc.)
2 cups sourdough starter active or inactive
3 eggs
3 teaspoons baking powder
1/4 cup fresh herbs chopped (basil, parsley, and cilantro are good choices)
1/4 cup parmesan cheese shredded

US - Metric

Instructions

Preheat the oven to 350° F.
In a large cast iron skillet (I use a 13.25"), brown the ground beef over medium-high heat. If necessary, drain the excess fat and return the beef to the skillet.
2 lbs ground beef
Add the chopped veggies to the skillet and cook on medium heat until tender crisp.
3-4 cups chopped veggies
While the veggies are cooking, in a medium bowl, add the sourdough starter, eggs, baking powder, and chopped herbs. Mix until thoroughly combined. I like to use a Danish dough whisk for this.
2 cups sourdough starter, 3 eggs, 3 teaspoons baking powder, 1/4 cup fresh herbs
Once the veggies are tender-crisp, turn off the burner. Pour the sourdough mixture over the meat and veggies. Use a silicone spatula or the back of a spoon to evenly spread it.
Sprinkle the top with parmesan cheese.
1/4 cup parmesan cheese
Bake for 30-35 minutes or until the top is thoroughly cooked.

Notes

Depending on your protein and veggies, this dinner can be on the table in 35 minutes or so, especially if you use leftover ingredients.
This recipe is extremely forgiving. Use what you have on hand, and don't get too hung up on precise measurements.
If you're using hard and soft vegetables, cook the hard ones first. Add the softer veggies once the others are just shy of done to ensure everything cooks evenly.
The longer starter goes unfed, the more sour it will taste. So, for a milder flavor, use discard that’s been fed within the last few days.
If you don't have an oven-safe skillet, transfer the filling to a baking dish, spread the sourdough topping over it, and bake as usual.

Nutrition