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Prep the vegetables. Finely chop 1 medium yellow onion. Mince 4 garlic cloves. Peel and dice 8 ounces russet or Yukon Gold potatoes.
Brown the meat. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef or ground pork and 1/2 teaspoon of the kosher salt. Cook, breaking it up with a spatula into small pieces, until just browned all over, about 4 minutes.
Add the aromatics. Add the onion and cook until translucent, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the tomato and potatoes. Add 1 tablespoon tomato paste and stir until it coats the meat mixture, about 1 minute. Add the potato, 1 can diced tomatoes and their juices, 1/2 cup water, 1 teaspoon paprika, 1/2 teaspoon black pepper, and the remaining 1 teaspoon kosher salt. Bring to a boil.
Simmer and season. Reduce the heat to maintain a simmer. Cover and simmer, stirring occasionally, until the potatoes are cooked through, 15 to 18 minutes. Taste and season with more black pepper, kosher salt, soy sauce, or coconut aminos as needed.
Add the peas, carrots, and raisins. Add 1 cup frozen peas and carrots and 2/3 cup raisins. Cook uncovered until the peas and carrots are cooked through and the sauce has thickened slightly, about 4 minutes. Serve with cooked white rice.