Carne picada con patatas a la sartén

Ingredientes

• 1.5 lbs Yukon Gold potatoes, diced into 1/2 to 3/4-inch cubes
• 1 lb lean ground beef (85/15 or 90/10)
• 2 tbsp olive oil, divided
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1.5 cups beef broth
• 1 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste
• 2 cups shredded sharp cheddar cheese
• 2 tbsp fresh parsley, chopped, for garnish

Preparación

1. 1

   Place the diced potatoes in a pot of cold, salted water. Bring to a boil and cook for 5-7 minutes, until slightly tender but still firm. Drain well and set aside.

2. 2

   In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the ground beef, break it apart, and cook for 6-8 minutes until deeply browned and no pink remains. Drain any excess grease and transfer the beef to a plate.

3. 3

   Return the skillet to medium heat. Add the remaining tablespoon of olive oil, then add the diced onion. Sauté for 4-5 minutes until soft. Add the minced garlic, dried thyme, and paprika, and cook for 1 minute more until fragrant.

4. 4

   Sprinkle the flour over the onions and stir for one minute to cook out the raw taste. Slowly pour in the beef broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly.

5. 5

   Return the cooked ground beef to the skillet along with the par-cooked potatoes. Stir gently to coat everything in the sauce. Season with salt and pepper. Reduce heat to low, cover, and simmer for 10-15 minutes until potatoes are fully tender.

6. 6

   Uncover the skillet and sprinkle the shredded cheddar cheese evenly over the top. Cover the pan again for 2-3 minutes to melt the cheese, or place the skillet under the broiler for 1-2 minutes for a bubbly, golden-brown top. Watch carefully to prevent burning.

7. 7

   Remove from heat, garnish with fresh parsley, and let it rest for a few minutes before serving.