Ground beef, potato and green bean skillet

Fill the saucepan with water and a pinch of salt, cover and bring to a boil over high heat.

Peel the 400 g of potatoes and cut them into 1.5 cm cubes. Trim the 200 g of green beans, finely slice the onion and crush or mince the garlic.

Drop the cubes into the boiling water and cook for 8 min at a lively simmer.

Add the green beans to the same saucepan and cook 3 more min, until tender but still a little crunchy. Drain everything well in the colander.

Heat the skillet over medium heat with 1 tbsp of olive oil, add the onion and cook for 2 min. Add the garlic for just the last 30 seconds.

Turn the heat up to high, add the 300 g of beef and break it up with the spatula. Cook for 5 min, until there's no pink left at all.

Turn down to medium, add 1 tsp of sweet paprika, salt and pepper, then stir for 30 seconds.

Add the drained potatoes and green beans to the skillet. Sauté for 3 min over medium-high heat to brown them a little, then serve right away.