Simple Sour Cream Zucchini Potato Beef Meal
Transform weeknight dinners with our hearty and comforting Simple Sour Cream Zucchini Potato Beef Meal. This one-pan wonder combines savory ground beef, tender potatoes, and garden-fresh zucchini, all beautifully coated in a creamy sour cream sauce. Balanced with the earthy warmth of paprika, aromatic garlic, and sweet onions, this dish is a perfect medley of flavors and textures. Ready in just 45 minutes, it’s a family-friendly recipe that's as easy to make as it is satisfying. Garnish with fresh parsley for a burst of color and serve it warm for a wholesome, nutritious meal destined to become a dinnertime favorite. Ideal for those seeking quick, flavorful, and budget-friendly dinner ideas, this recipe is perfect for adding variety to your weeknight menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 2 medium-sized Zucchini
- 3 medium-sized Potatoes
- 250 grams Sour cream
- 1 medium-sized Yellow onion
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves
- 1 teaspoon Paprika
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel and dice the potatoes into small cubes, about 1 cm in size. Set aside.
Wash the zucchini and slice them into thin rounds. Set aside.
Finely chop the onion and mince the garlic cloves.
In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and garlic to the pan, cooking for 2-3 minutes until fragrant and translucent.
Add the ground beef to the pan, breaking it up into smaller pieces with a wooden spoon. Cook for 5-7 minutes until browned and fully cooked through.
Stir in the paprika, 1 teaspoon of salt, and the black pepper. Mix well to coat the beef evenly with the spices.
Add the diced potatoes to the pan and mix to combine. Cover the pan with a lid and let the potatoes cook for 10 minutes, stirring occasionally to prevent sticking.
Once the potatoes have started to soften, add the sliced zucchini to the pan, and sprinkle the remaining 0.5 teaspoon of salt over the vegetables. Mix well.
Reduce the heat to low, cover the pan, and let everything cook for another 10-12 minutes, or until the potatoes and zucchini are tender.
Remove the lid and stir in the sour cream, ensuring everything is evenly coated in the creamy sauce. Cook for an additional 2 minutes to heat the sour cream through.
Taste and adjust seasoning, if needed.
Garnish with freshly chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 7835 mg | 341% | |
| Total Carbohydrate | 187.2 g | 68% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 55.9 g | ||
| Protein | 113.4 g | 227% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5513 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
