Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1.5 lbs Yukon Gold potatoes, peeled and sliced into ¼ inch rounds
  • 2 cups beef broth, low sodium
  • 1 tbsp Worcestershire sauce
  • 2 tbsp all-purpose flour
  • ¾ cup sour cream, full fat
  • 1 tbsp fresh parsley, chopped
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Heat the olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat.
  2. Add the ground beef and cook until mahogany-colored and crumbly.
  3. Stir in the diced onions and cook for 4–5 minutes until translucent.
  4. Add the minced garlic, salt, and pepper, stirring for 60 seconds until fragrant.
  5. Sprinkle the flour over the beef mixture and stir for 1 minute to cook out the raw flour taste.
  6. Slowly pour in the beef broth and Worcestershire sauce, scraping the bottom of the pan to release the brown bits.
  7. Gently layer the sliced potatoes on top of the beef, ensuring they are mostly submerged.
  8. Cover with a lid, reduce heat to medium-low, and simmer for 15–20 minutes or until the potatoes are fork-tender.
  9. Turn the heat to low and stir in the sour cream and Parmesan cheese gently until the sauce is silky and integrated.
  10. Remove from heat immediately, garnish with fresh parsley, and let it rest for 2 minutes to thicken.