Ingredients
Scale
- 2 pounds ground beef (80/20 blend recommended)
- 3 medium russet potatoes, peeled and diced into 1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons tomato paste
- 1/2 cup beef broth or water
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Wash, peel, and dice russet potatoes into uniform 1-inch cubes. Rinse in cold water to remove excess starch, then pat dry.
- Heat olive oil in a skillet over medium-high heat. Add potatoes and cook for 8-10 minutes until golden-brown and tender. Remove and set aside.
- In the same pan, cook ground beef for 5-7 minutes until browned. Drain excess fat if needed.
- Push beef to one side, add onion, and cook for 3-4 minutes until translucent. Add garlic and cook for 30 seconds.
- Mix onion and garlic with beef. Add paprika, oregano, salt, black pepper, and tomato paste. Cook for 1-2 minutes.
- Pour in beef broth, scrape browned bits, and return potatoes to the pan. Cover and simmer for 10-15 minutes.
- Taste and adjust seasoning. Garnish with parsley before serving.
Notes
- Use lean ground beef for lower fat content.
- Adjust salt and pepper to your preference.
- Fresh parsley adds color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg