Ground beef with potatoes is a comforting and hearty dish that satisfies both the palate and the soul. Picture, if you will, tender chunks of potato nestled amongst flavorful seasoned ground beef, creating a symphony of flavors and textures that dance upon the tongue.
The journey of crafting this dish begins with the selection of the finest ingredients.
As it sizzles and caramelizes, it releases its juices, creating a luscious sauce that coats each potato with flavor. The diced potatoes are then added to the mix, their starchy goodness soaking up the savory essence of the beef.
As the ground beef and potatoes simmer together, their flavors melding and mingling, the kitchen is suffused with the irresistible scent of home-cooked comfort. Slowly, the potatoes soften and become tender, their edges crisping slightly as they soak up the delicious juices of the beef.
Finally, the moment arrives to serve this culinary masterpiece. With a spoon, the ground beef and potatoes are gently ladled onto plates, the steam rising in wisps of fragrant vapor. Each bite is a revelation, a celebration of the simple pleasures of good food and good company. The tender potatoes melt in the mouth, their creamy texture contrasting beautifully with the hearty richness of the seasoned ground beef.
Ground beef with potatoes is more than just a meal; it is a symbol of warmth and nourishment, a reminder of the joys of home-cooked comfort in a busy world. Whether enjoyed on a chilly winter evening or as a comforting midweek meal, this dish is sure to delight and satisfy, leaving you longing for just one more bite.
INGREDIENTS:
- • 1 medium Russet potato or 2 white potatoes peeled and diced
• 1 pound ground chuck
• 1 teaspoon salt more to taste
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon pepper
• 1 clove garlic minced
• 1 small white onion diced
• 2 large Roma tomatoes roughly chopped
• 1 to 2 serrano chiles roughly chopped
• 1/4 cup water pinch of salt and Mexican oregano
PREPARATION:
Preheat 1/8 to 1/4 cup of olive oil in a nonstick dish to medium intensity for a couple of moments. Add the diced potatoes and cook until carmelized and fresh in many spots.
I like to cover my potatoes while they cook. The steam made assists them with cooking somewhat quicker from within. Move potatoes to a plate fixed with paper towels to deplete, put away. 2. Add the ground meat to that equivalent skillet and intensity to medium/high. Season meat with 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon cumin and 1/2 teaspoon pepper. Cook for 8 to 10 minutes until well seared. 3.
Add the garlic and onion, keep cooking for 2 to 3 minutes. Add tomatoes, serranos, 1/4 cup water, salt and oregano to the blender and mix until smooth. Empty tomato combination into picadillo. Allow it to reach boiling point and taste for salt. Overlay in the potatoes and mix until all around consolidated. Taste for flavors and keep cooking at a low stew until sauce thickens and decreases, 7-10 minutes . Eliminate from heat.
Enjoy