Carne Picada con Patatas a la Sartén

Ingredientes

• 1 pound ground beef (80/20)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons, plus more as needed unsalted butter
• 1 pound Russet potatoes, (peeled and cut into about 1/2-in. pieces or slightly smaller (about 3 cups))
• 1 cup onion, (chopped )
• 1 medium red bell pepper, (ribs and seeds removed then chopped )
• 1/4 cup carrot, (diced)
• 3/4 teaspoons Cajun seasoning
• 1/2 teaspoon smoked paprika
• 1 heaping tablespoon garlic, (minced)
• 1/4 cup all-purpose flour
• 1 1/2 cups, plus more if needed low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 cup sharp Cheddar cheese, (shredded)
• 1/4 cup green onions, (thinly sliced)

Preparación

1. 1

   In a large, high-sided skillet, add beef (1 pound), 3/4 teaspoon salt, and 1/4 teaspoon black pepper, then cook and crumble the meat until there's no longer any pink in the beef. Transfer to a plate. Drain and discard all but 2 tablespoons of fat,

2. 2

   Add 2 tablespoons of butter to the skillet then add potatoes (1 pound), onion (1 cup), red pepper, and carrot (1/4 cup). Stir often, flipping the vegetables every few minutes until the carrots and peppers become tender and the potatoes are almost cooked through, and soft when pierced with the tip of a knife, about 10-12 minutes. (If at 10 minutes the potatoes are not almost done, cover the skillet and continue to cook, until the potatoes are fork tender. You may need to lower the heat).

3. 3

   Sprinkle with Cajun seasoning (3/4 teaspoon) and smoked paprika (1/2 teaspoon) and toss until all the vegetables are evenly coated. Add garlic (1 heaping tablespoon) and continue to cook, stirring and flipping the mixture, for about 1 minute.

4. 4

   Return cooked beef to the skillet. Sprinkle 1/4 cup flour over skillet. Toss to evenly coat everything with flour.

5. 5

   Pour in the beef broth (1 1/2 cups) and Worcestershire sauce (1 tablespoon) over the meat and vegetable mixture. Cook over low, covered, stirring occasionally, until potatoes are tender, about 2-4 minutes. Add more beef broth if needed (careful not to thin the gravy too much!)

6. 6

   Uncover, sprinkle with cheese (1 /2cup), set heat on low, and cover to allow the cheese to melt, about 1-2 minutes. Sprinkle with sliced green onions (1/4 cup) and serve.