Description
Warm, silky sauce meets browned meat and tender potatoes in a single skillet for a comforting meal ready in 30 minutes.
Ingredients
Scale
- 500 g (1.1 lb) ground beef (or mix 50/50 beef and pork)
- 1 medium yellow onion (about 150 g / 5 oz), finely diced
- 3 cloves garlic, minced (about 9 g)
- 600 g (1.3 lb) baby potatoes, halved or quartered
- 480 ml (2 cups) chicken or beef broth
- 240 ml (1 cup) heavy cream
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) paprika
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1½ tsp kosher salt
- ¾ tsp black pepper
- 2 tbsp (30 ml) olive oil
- Optional: 60 g (2 oz) grated cheddar or Parmesan for finishing
Instructions
- Prep the ingredients by halving the potatoes, dicing the onion, and mincing the garlic.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add ground beef and cook until browned and no longer pink, about 4–5 minutes.
- Transfer the meat to a bowl, leaving rendered fat in the pan.
- Sweat the onion in the pan until translucent, then add garlic, paprika, and tomato paste; cook until fragrant.
- Return the beef to the skillet and add broth and potatoes; bring to a simmer.
- Cover and cook until potatoes are tender, about 7–8 minutes.
- Remove the lid, stir in cream, mustard, thyme, salt, and pepper; simmer for 2 minutes to thicken.
- Adjust seasoning and serve, optionally garnished with cheese and extra thyme.
Notes
For a lighter option, substitute heavy cream with half-and-half and add cornstarch to stabilize. Can be made ahead and stored in the fridge for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 4g
- Sodium: 760mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg