Ingredients
- 1 pound ground beef or turkey
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 medium potatoes, diced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- Chopped fresh parsley for garnish (optional)
If you’re feeling adventurous, try swapping the beef for a plant-based alternative or even some diced chicken breast. And if you’re not a fan of cheddar, mozzarella or Monterey Jack would work beautifully as well. The flexibility of this recipe is part of its charm, reflecting my own experimental nature in the kitchen.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes. This step always brings back memories of my grandmother’s kitchen, where the aroma of sautéed onions and garlic was a daily delight.
- Add the ground beef or turkey to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Season with salt, pepper, smoked paprika, and oregano, stirring to combine.
- Add the diced potatoes to the skillet, stirring them into the meat mixture. Pour in the chicken broth and bring to a simmer, allowing the potatoes to cook until tender, about 15 minutes.
- Reduce the heat to low and stir in the heavy cream. Let the mixture simmer gently until it thickens, about 5 minutes. I love watching the transformation as the cream melds with the spices, creating a luscious, comforting sauce.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet. Let it cook for an additional 3-4 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving, if desired. Serve hot and enjoy a meal that feels like a warm embrace from home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International