Salty corned beef is heated in a skillet with maple syrup and then smothered with sauerkraut and Swiss cheese for a delightful, unexpected dish. This corned beef skillet is a wonderful recipe for one.
Welcome to Sarah’s Cucina Bella! This was my very first post on SCB, published on November 9, 2005. I would love it if you would check out some more recent posts too like Cinnamon Swirl Banana Bread, Roasted Vegetable Papperdelle with Creamy Pesto Sauce or Spicy Habanero Hot Wings. Thanks!!
During my unfortunate foray into dieting the Atkins way, I was frustrated by the amount of meat the diet forced me to consume. It was like one of those bad nightmares where you open your mouth and keep trying to scream but can’t.
Somehow I managed to stick with it for about six weeks. Thinking back, I don’t even know why I was so committed to it.
Anyway, I missed my bread, sweets and especially fruits and vegetables. As a result, the Atkins diet never became a lifestyle for me. But not all that came from my experience was negative. In fact, some of it was downright fantastic.
I discovered that London broil can be absolutely divine after a long day at work. I also discovered that layered and heated just right, this corned beef skillet can be just perfect for dinner.
This recipe was inspired by Reuben sandwiches. Since I couldn’t eat bread while on the Atkins diet, this bread-free corned beef skillet was the next best thing.
It’s a great comfort food that I modified just a bit to make it even tastier.
- 4 oz. corned beef deli meat
- 1 tsp maple syrup
- 1/2 cup sauerkraut
- 2 slices deli Swiss cheese
- Layer corned beef luncheon meat on the bottom of a greased 6” skillet (I like to use just a dash of olive oil to grease it). Cover and cook at medium heat for 1 minute.
- Drizzle maple syrup over corned beef. Cover and cook for 1 minute.
- Cover corned beef with sauerkraut (Silverfloss is my favorite brand, it has a great authentic German taste). Top with two slices of deli cut Swiss cheese. Cover and cook for 1 minute.
- Slide onto a plate and devour.
Amount Per Serving: Calories: 632 Total Fat: 43g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 180mg Sodium: 2193mg Carbohydrates: 20g Fiber: 3g Sugar: 14g Protein: 42g
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.