Ground Beef Potato Pan (Print Version)
# Ingredients:
→ Main Items
01 -
1 pound ground beef (any type: chuck, round or sirloin)
02 -
1 pound Russet potatoes, skinned and diced into 1/2 inch chunks
03 -
1 small onion, chopped fine
04 -
3-4 garlic cloves, finely chopped
→ Seasonings and Liquids
05 -
1 tablespoon olive oil
06 -
1 1/2 teaspoons kosher salt
07 -
1/4 teaspoon black pepper
08 -
1 tablespoon tomato paste
09 -
1/2 tablespoon Worcestershire sauce
10 -
1/2 cup beef broth
→ For Garnish
11 -
1 tablespoon chopped fresh parsley (if you want)
# Instructions:
01 -
Heat your oil in a skillet until it's really hot on medium-high. Toss in the ground beef, add salt and pepper, lay it flat and don't touch it for 3 minutes so it gets nicely browned
02 -
Crumble the beef and keep cooking for 2 minutes more. Throw in onions and stir often for 3 minutes. Mix in garlic and tomato paste, and cook for another 1-2 minutes
03 -
Mix in your potato chunks, broth, and Worcestershire sauce. When everything starts bubbling, put the lid on and turn down to medium-low heat
04 -
Let everything bubble gently for 20-25 minutes, giving it a stir now and then, until you can easily poke the potatoes with a fork. Try a bite and add more salt if you think it needs it
# Notes:
01 -
Feel free to pour off extra fat after browning your beef
02 -
Once potatoes get soft, stir carefully so they don't fall apart
03 -
Want less liquid? Just take the lid off during the last few minutes of cooking