Minced meat and vegetable pan

Ingredients for 2 servings:

• 500 g minced meat, mixed
• 1 onion(s)
• 1 garlic clove(s)
• 1 bunch of soup vegetables (carrot, celery, leek)
• 1 red bell pepper(s)
• some broccoli florets
• 5 mushrooms, fresh
• 2 tbsp tomato paste
• 125 ml red wine
• 500 ml broth
• ½ cup cream
• salt and pepper
• possibly mung bean sprouts
• possibly sugar snap peas
• possibly soy sauce

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

super tasty, super easy

Dice the onions and garlic, and cut the vegetables into bite-sized pieces. Brown the minced meat until crispy, then season with salt, pepper, and tomato paste. Remove the minced meat from the pan and briefly sauté the vegetables, except for the broccoli, in the still-hot pan. Deglaze with the red wine and simmer for about 10 minutes. Add the minced meat and top up with the stock. Now add the broccoli and cook for another 10 minutes with the lid closed, until the broccoli is firm to the bite. Finally, add the cream and thicken the sauce slightly, if desired. Serve with noodles, rice, or simply baguette and salad. This recipe is also great for using up leftover vegetables. If you want to spice things up a bit, you can also make an Asian version and add mung bean sprouts, snow peas, and soy sauce.