Description
A hearty one-pan meal featuring ground beef, tender potatoes, and a creamy sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef (80 to 90 percent lean)
- 1 pound potatoes, diced small (about 3 medium) (Small dice for even cooking)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
For Cooking
- 1 tablespoon olive oil (Only if beef is very lean)
- 1 teaspoon salt (Plus more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme (Optional but nice)
For the Sauce
- 2 tablespoons flour
- 1 1/2 cups beef broth (Or water with bouillon)
- 3/4 cup heavy cream (Or alternatives below)
- 1 cup shredded cheddar cheese (Optional but highly recommended)
- 2 tablespoons chopped parsley or green onions (For topping, optional)
Instructions
Cooking the Beef and Building Flavor
- Set a large skillet over medium-high heat. Add the ground beef and onion. Cook until the beef is browned and the onion is soft, about 6 to 8 minutes.
- Stir in garlic, salt, pepper, paprika, and thyme for about 30 seconds.
- If there is a lot of grease, spoon off most of it, leaving a little for flavor.
Simmering the Potatoes
- Add the diced potatoes right into the skillet. Sprinkle the flour over everything and stir well to coat.
- Pour in the beef broth and scrape up any browned bits from the bottom. Bring to a gentle simmer, cover, and cook for about 12 to 15 minutes, stirring once or twice, until the potatoes are fork-tender.
Making it Creamy
- Turn the heat down to medium-low. Pour in the heavy cream and stir. Let it bubble gently for 2 to 3 minutes until it thickens.
- If using cheese, stir it in until melted. Taste and adjust salt and pepper, then top with parsley or green onions.
Notes
Ensure potatoes are cut evenly for uniform cooking. A gentle simmer helps keep potatoes intact and the sauce smooth. Leftovers can be stored in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Cuisine: American