1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 6-7 minutes. Drain any excess fat.
3. Stir in the diced potatoes, salt, pepper, and paprika. Cook for another 5 minutes, allowing the potatoes to absorb some of the flavors.
4. Pour in the beef broth, bringing the mixture to a gentle simmer. Cover the skillet with a lid and let it cook for 15-20 minutes, or until the potatoes are tender.
5. Remove the lid and increase the heat to medium-high, allowing any remaining liquid to evaporate. Stir occasionally to ensure even cooking.
6. Once the potatoes are golden and slightly crispy, remove from heat. Garnish with fresh parsley if desired, and serve hot.

One of Mama Lou’s secrets was to let the beef and potatoes sit in the pan for a few moments after cooking, allowing the flavors to meld together even more. It’s a tip I always follow for that extra depth of taste.