Ground Beef and Potato Stew

Steps

1. In a large sauté pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat.
2. Finely chop the sweet onion (optional) and add it to the melted butter and oil. Cook for 3–4 minutes, stirring occasionally.
3. Grate or finely mince the garlic cloves and add them to the pan. Sauté for another 30 seconds to 1 minute, just until fragrant.
4. Add 1 lb (450 g) ground beef to the skillet. Season with ½ teaspoon salt and ½ teaspoon black pepper. Use a wooden spatula to break the beef into small pieces.
5. Cook for 4 minutes, until the meat is browned and just cooked through.
6. Add 1 bay leaf and ½ teaspoon sweet paprika. Pour in 2 cups (500 ml) beef stock and bring it to a simmer.
7. While the broth comes to a simmer, slice 14 oz (400g) of small potatoes into rounds.
8. Add the sliced potatoes to the pan, stir gently to coat them in the broth, then cover with a lid. Cook over low heat for about 10 minutes.
9. Remove the lid and stir in 1 cup (250 ml) sour cream and 1 tablespoon Dijon mustard.
10. Stir in fresh parsley. Let it simmer uncovered for another 2-3 minutes. Taste and adjust seasoning if needed.