Ingredients:

  • 1 lb (450g) Ground Beef (80/20 recommended)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 5 lbs (680g) Yukon Gold or Russet Potatoes, scrubbed and diced into ½-inch cubes
  • 1 medium Pointed Cabbage (about 1.5 lbs or 680g), cored and thinly sliced
  • 1 medium Carrot, peeled and thinly sliced (optional)
  • 2 tablespoons Neutral Oil (e.g., Vegetable or Rapeseed)
  • 1 tablespoon Unsalted Butter
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Dried Marjoram (or Oregano)
  • 1 teaspoon fine sea salt (or to taste)
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup Beef or Vegetable Stock/Broth
  • 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Heat the oil and butter in a large, heavy-bottomed skillet over medium-high heat. Add the diced potatoes. Cook, stirring occasionally, for 8–10 minutes until the edges begin to brown slightly. Remove potatoes with a slotted spoon and set aside.
  2. Add the ground meat to the hot skillet. Break up the meat and cook until nicely browned. Drain off any significant fat runoff, leaving about 1 tablespoon behind.
  3. Push the browned meat to one side of the pan. Add the diced onions and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 minute until fragrant.
  4. Stir the meat/onion mixture together. Add the smoked paprika, marjoram, salt, and pepper. Cook for 1 minute to bloom the spices. Return the partially cooked potatoes to the pan and toss well to coat.
  5. Add the sliced pointed cabbage and carrots (if using) to the pan. Stir everything thoroughly until coated.
  6. Pour in the stock. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the pan tightly, and allow it to steam-braise for 15–20 minutes until the vegetables are tender.
  7. Remove the lid. Increase the heat slightly and cook uncovered for 5–7 minutes, allowing any excess liquid to evaporate and the potatoes to achieve a slight crispness.
  8. Taste and adjust final seasoning (more salt or pepper if needed). Stir in half of the fresh parsley. Serve hot, garnished with the remaining parsley.