Traditional Minced Meat and Potato Dish

Peel and dice the potatoes into 2 cm cubes. Boil them in salted water for about 10-12 minutes until tender but still firm. Drain and set aside.

Peel and finely chop the onion and garlic.

Heat the vegetable oil in a large pan or skillet over medium-high heat. Add the minced meat and cook, breaking it up with a spoon, until nicely browned.

Add the chopped onion and garlic to the pan with the meat. Sauté for 3-5 minutes until the onion is translucent and fragrant.

Pour in the beef broth, scraping any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly for 2 minutes.

Add the drained potatoes to the pan with the meat mixture. Season with salt and black pepper. Gently stir to combine everything without mashing the potatoes.

Cook for another 5 minutes, allowing the flavors to meld and the potatoes to warm through.

Chop the fresh parsley and stir it in just before serving. Serve hot.