By This is the kind of dinner you make when you want something comforting but not heavy. It is a unique twist on a classic, using potato rounds to soak up a rich, bold sauce without the need for flour.
What Makes This Recipe Great
• One-Pan Simplicity: Everything from browning the meat to simmering the potatoes happens in a single skillet.
• No Flour Needed: This recipe achieves a silky, savory finish using a base of beef stock, sour cream, and mustard.
• Unique Texture: Thinly sliced potato rounds absorb the glossy sauce, making every bite flavorful.
Ingredients List
• 1 tbsp Butter
• 1 tbsp Olive oil
• 1 medium Sweet onion (optional), finely chopped
• 2 Garlic cloves, minced or grated
• 1 lb (450g) Ground beef
• ½ tsp Salt & ½ tsp Black pepper
• 1 Bay leaf
• ½ tsp Sweet paprika
• 2 cups (500ml) Beef stock
• 14 oz (400g) Small potatoes, sliced into rounds
• 1 cup (250ml) Sour cream
• 1 tbsp Dijon mustard
• Handful Fresh parsley
Step-by-Step Instructions
1. Sauté: Melt butter and oil over medium heat. Sauté the onion (if using) for 3–4 minutes, then add garlic for 30–60 seconds.
2. Brown: Add ground beef, salt, and pepper. Break it up and cook for 4 minutes until browned.
3. Simmer: Stir in paprika, bay leaf, and beef stock. Bring to a simmer.
4. Cook Potatoes: Add potato rounds, stir gently, cover, and cook on low for 10 minutes.
5. Finish: Stir in sour cream, Dijon mustard, and parsley. Simmer uncovered for 2–3 minutes until glossy.
Expert Tips
• Potato Slicing: Slice the potatoes into even rounds while the broth is coming to a simmer to save time.
• The “No-Onion” Option: If you aren’t a fan of onions, you can skip them entirely without ruining the dish