My husband and I love potatoes. 😋

That wasn’t always true for my husband, though. Because when he was a child, potatoes were served by his Mom as a side dish pretty much every day.

No matter the main course. Except when the main course was soup and even then, it usually contained chunks of potatoes, Harry says. 😄

Don’t get me wrong here. By no means is Harry saying that his mother didn’t know how to cook. His favourite dish is an original recipe from his mother, mind you.

It was just that there was that glaring lack of variety when it came to side dishes.

Harry once said the best thing about being an adult is having complete control over what’s put on the table.

And so, depending on what we think goes best with the main course, we pick from a wide range of side dishes like, for instance, fries, croquettes, bread dumplings… and sometimes potatoes.

In today’s recipe, potatoes are actually an ingredient in their own right, if you will, and not just a side dish. 🙂

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What we need:

• 500g (17¾oz) ground beef
• 500g (17¾oz) Potatoes
• 2 onions
• 500ml (1pt) beef stock
• 200g (7oz) sour creme
• ½ tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp sweet paprika
• ½ tsp thyme
• 1 tbsp French mustard
• 1 tbsp parsley
• Olive oil

How to do it:

• Peel the raw potatoes and cut them into slices.
• Chop the onions finely.
• Prepare the beef stock.
• Pour some olive oil into a heated frying pan and sauté the chopped onions for 3 minutes.
• Add the garlic powder, stir it in and sauté for 1 more minute.
• Add the ground beef, season it with salt and black pepper.
• Break the ground beef into small pieces.
• Fry for about 4 minutes until browned and cooked through.
• Add the sweet paprika and thyme.
• Add the beef stock and bring it to a simmer.
• Add the sliced potatoes, stir gently to make sure they’re all coated with stock.
• Covered with a lid, let it cook over low heat for 10 minutes.
• Add and stir in the sour creme, French mustard and parsley.
• Let it simmer uncovered for another 2 to 3 minutes.