Description
A hearty and satisfying one-pan meal featuring seasoned ground beef and golden-brown russet potatoes simmered in a savory tomato-infused sauce. This American classic is perfect for busy weeknights or meal prep, delivering a high protein content of 35-37 grams per serving while combining robust flavors and comforting textures.
Ingredients
Ground Beef and Potatoes
- 2 pounds ground beef (80/20 blend recommended)
- 3 medium russet potatoes, peeled and diced into 1-inch cubes
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Liquids
- 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
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare Potatoes: Wash, peel, and dice the russet potatoes into uniform 1-inch cubes. Rinse them in cold water to remove excess starch, then pat completely dry with paper towels to ensure they brown properly during cooking.
- Brown Potatoes: Heat olive oil in a 12-inch skillet or 5-quart Dutch oven over medium-high heat. Add the dried potato cubes in a single layer. Cook for 8-10 minutes, stirring occasionally, until the potatoes are golden-brown on multiple sides and tender when pierced with a fork. Remove potatoes from the pan and set aside.
- Cook Ground Beef: In the same pan, add the ground beef and break it up with a wooden spoon. Cook over medium-high heat for 5-7 minutes until the beef is browned, no longer pink, and has reached an internal temperature of 160°F. Drain excess fat if more than 2 tablespoons have accumulated, leaving about 1 tablespoon in the pan for flavor.
- Sauté Onion and Garlic: Push the ground beef to one side of the pan. Add the chopped onion to the empty space and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for about 30 seconds until fragrant, stirring constantly. Mix the onion and garlic thoroughly with the beef.
- Add Seasonings and Tomato Paste: Sprinkle paprika, dried oregano, salt, and black pepper evenly over the beef mixture, stirring well to distribute the spices. Add the tomato paste and cook for 1-2 minutes, stirring constantly, until it turns a brick-red color and becomes slightly caramelized.
- Simmer with Broth and Potatoes: Pour in the beef broth or water, scraping the bottom of the pan to loosen any browned bits. Return the browned potatoes to the pan and gently fold them into the beef mixture. Reduce the heat to medium-low, cover the pan with a lid, and let it simmer for 10-15 minutes until the potatoes are fork-tender and all flavors meld together.
- Final Seasoning and Rest: Taste the dish and add more salt or black pepper if needed. Remove from heat and let it stand covered for 2-3 minutes to rest.
- Garnish and Serve: Sprinkle freshly chopped parsley on top before serving, adding a fresh touch and color contrast to the dish.
Notes
- Use an 80/20 ground beef blend for best flavor and moisture retention.
- Russet potatoes are ideal as they hold their shape well during cooking.
- Cut potatoes uniformly to ensure even cooking throughout.
- Rinsing potatoes removes excess starch to prevent them from becoming gummy.
- Patting potatoes completely dry before browning helps achieve a crisp exterior.
- The recipe uses 2 pounds of ground beef to increase protein content per serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- When reheating, ensure the internal temperature reaches 165°F for food safety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
