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Leek stew with minced meat and tomatoes

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Ingredients for 2 servings:

  • 2 stalk(s) leeks
  • 5 ½ tbsp butter
  • 350 g minced beef
  • 500 g tomatoes
  • 1 tsp vegetable broth
  • 1 tsp rosemary, ground
  • 1 tsp oregano
  • 2 tbsp cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Clean the leek, halve it lengthwise, wash it, and slice it into thin rings. Melt the butter in a saucepan and brown the minced meat in it. Then add the leek and simmer briefly over low heat, stirring occasionally. Meanwhile, wash the tomatoes and remove the stem ends. Peel the tomatoes if necessary, then quarter them and puree them with a hand blender. Add the tomato puree to the minced meat and pour in 1/8 l water. Season the stew with the vegetable stock, rosemary, and oregano, and finish with the cream. Then cover and simmer over low heat for 15-18 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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