๐๐๐๐ค ๐ถ๐๐๐๐๐ ๐ต๐๐๐ ๐๐๐ ๐๐๐ก๐๐ก๐ ๐ด๐ข ๐บ๐๐๐ก๐๐
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐:
1 lb ground beef ๐
1 medium onion, chopped ๐ง
2 cloves garlic, minced ๐ง
5 medium potatoes, thinly sliced ๐ฅ
1 can (10.5 oz) condensed cream of mushroom soup ๐
1/2 cup beef broth ๐
1 cup shredded cheddar cheese ๐ง
1/2 cup shredded mozzarella cheese ๐ง
1/2 teaspoon paprika ๐ถ๏ธ
Salt and pepper to taste ๐ง
Fresh parsley for garnish ๐ฟ
๐๐ถ๐ฟ๐ฒ๐ฐ๐๐ถ๐ผ๐ป๐:
1. Brown the Beef: In a skillet over medium heat, cook the ground beef ๐ until browned, breaking it up into crumbles. Add the chopped onion ๐ง and minced garlic ๐ง, cooking until the onion is soft and fragrant. Drain any excess grease.
2. Prepare the Slow Cooker: Grease the bottom of your slow cooker lightly. Begin layering half of the thinly sliced potatoes ๐ฅ at the bottom of the slow cooker. Sprinkle with a little salt and pepper ๐ง.
3. Layer the Beef: Add half of the cooked beef mixture ๐ over the potatoes, then layer with a little shredded cheddar cheese ๐ง. Repeat the layering with the remaining potatoes, beef, and cheese.
4. Mix the Sauce: In a bowl, whisk together the cream of mushroom soup ๐ and beef broth ๐. Pour the mixture evenly over the layers in the slow cooker. Sprinkle with paprika ๐ถ๏ธ.
5. Cook Low and Slow: Cover and cook on low for 6-7 hours โณ, or until the potatoes are tender and fully cooked through.
6. Add More Cheese: In the last 30 minutes of cooking, sprinkle the shredded mozzarella cheese ๐ง on top, allowing it to melt and form a bubbly, golden crust.
7. Serve: Once done, garnish with fresh parsley ๐ฟ and serve warm. Enjoy this creamy, cheesy, and hearty dish!
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ: ๐ฎ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐ | ๐๐ผ๐ผ๐ธ๐ถ๐ป๐ด ๐ง๐ถ๐บ๐ฒ: ๐ฒ-๐ณ ๐ต๐ผ๐๐ฟ๐ | ๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ: ๐ฒ ๐ต๐ผ๐๐ฟ๐ ๐ฎ๐ฌ ๐บ๐ถ๐ป๐๐๐ฒ๐
๐๐ฐ๐ฎ๐น: ๐ฐ๐ฑ๐ฌ ๐ธ๐ฐ๐ฎ๐น | ๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐: ๐ฒ ๐๐ฒ๐ฟ๐๐ถ๐ป๐ด๐
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