Ingredients
Meat
- 1 ½ lb ground beef
Vegetables & Aromatics
- 1 lb potatoes, diced (peel if you prefer)
- 1 medium onion, diced
- 2 cloves garlic, minced
Spices
- 2 tsp paprika
- ¼ tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cumin
- Salt & black pepper to taste
Other Ingredients
- 2 tbsp butter
- 1 cup water or beef broth
- Fresh parsley or green onions for garnish
Instructions
- Cook the beef: Heat a large skillet or cast-iron pan over medium-high heat. Add half the butter, then add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
- Season the beef: Season with salt, black pepper, dried thyme, oregano, cumin, and paprika. Transfer the beef to a bowl and set aside.
- Sauté the onions and garlic: Add the onion to the pan and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Cook the potatoes: Add the diced potatoes and cook for 5–6 minutes, stirring occasionally until golden and starting to tenderize. Cover the pan with a lid to speed up cooking.
- Simmer with liquid: Pour in the water or beef broth and let everything cook for 10–12 minutes, or until potatoes are fully tender.
- Combine and finish cooking: Return the cooked beef to the skillet and cook together for another 4 minutes until heated through.
- Garnish and serve: Garnish with fresh parsley or green onions. Serve hot on its own, or with a simple salad or crusty bread on the side.
Notes
- You can peel the potatoes if you prefer a smoother texture.
- Using beef broth instead of water adds extra flavor.
- Covering the skillet while cooking potatoes helps them cook faster and more evenly.
- Leftovers can be stored in the fridge for up to 3 days.
- For a lower fat version, use lean ground beef and reduce butter quantity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
