This recipe is almost embarrassingly easy! It's quick and kid friendly. Even my granddaughter approved. It's from Kitchen.com and I've made a few tweaks. I used those tiny little potatoes--not sure if they were gold but they worked. I didn't have fresh thyme so I added a bit of dried thyme. A reviewer suggested the tomato paste and it was a good addition. It gave it more depth of flavor. We also used Parmesan cheese instead of cheddar. All good substitutions. Next time I would leave out the salt and wait to salt until I'd tasted it. I didn't have low sodium beef broth and it was a bit salty to my taste.
1 TBL oil
1 lb. lean ground beef
1 onion, diced
1 tsp garlic powder
1 tsp salt or to taste
1 1/2 lbs. baby gold potatoes, peeled if desired
2 tsp. fresh thyme leaves
1 tsp. paprika
1 1/2 cups low sodium beef broth
1/4 cup heavy cream
4 ounces shredded cheddar cheese
2 TBL of tomato paste (optional)
Heat oil in pan and add meat, diced onion, garlic powder, 1/2 tsp salt and a grind of black pepper. Sauté until meat is cooked through.
Stir in potatoes, thyme, paprika and salt and pepper.
Stir in beef broth, cream and optional tomato paste. Bring to a simmer, cover and cook for 10 minutes.
Uncover, stir and cook for 10 more minutes or until potatoes are tender.
Stir in cheese and serve.
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