Meat and Taters

Slice the baking potatoes into ¼ inch thick rounds, leaving the skin on if desired. Thickly slice the onion into rings or wedges and set aside.

Pat the round steak or pork chops dry with paper towels and season generously on both sides with the seasoning mix.

Heat butter or margarine in a large skillet over medium-high heat until melted and foaming. Add the seasoned meat and brown on both sides until golden, approximately 5–7 minutes total.

Transfer the browned meat to a plate and set aside. In the same skillet, add the sliced potatoes and onion, stirring to coat with the remaining fat and browned bits.

Arrange the potatoes and onions in an even layer, then nestle the browned meat on top. Pour water around the meat and vegetables until they are partially submerged.

Cover the skillet with a lid, reduce heat to medium, and simmer until the potatoes are tender and the meat is cooked through, approximately 30–35 minutes.

Uncover and check that the potatoes are fork-tender and the meat reaches an internal temperature of 160°F for pork or 145°F for beef. If needed, continue cooking a few minutes longer.

Serve the meat and potatoes directly from the skillet, spooning any pan juices over the top. Accompany with crusty bread or additional vegetables if desired.