John Myers
Meat: Minced Meat Pan with Vegetables
The perfect meat: minced meat pan with vegetables recipe with a picture and simple step-by-step instructions.
- 300 g Minced beef
- 1 piece Fresh onion
- 1 tablespoon Clarified butter
- 1 piece Potato
- 2 piece Carrots
- 2 piece Zucchini, small
- 500 ml Sauce leftovers – here from cabbage rolls
- 500 ml Pepper and salt
- 6 Leaflets Fresh smooth parsley
- Peel and roughly dice the onion. Heat clarified butter in a pan and fry first the onions and then the minced meat. Remove and set aside.
- Peel the potatoes and carrots. Remove the roots and stems from the zucchini and cut all the vegetables into small cubes. (approx. 1 x 1 cm).
- Heat a little clarified butter again in the pan in which the meat was previously seared and fry the diced vegetables. Pour in some leftover sauce and reduce. If there are no remaining sauces, you can of course also use meat or vegetable broth.
- Repeat this process until the vegetables are soft.
- Put the seared minced meat back into the pan and mix with the vegetables. Season with salt and pepper if necessary. Wasn’t necessary for me because the sauce was spicy enough.
- Arrange on preheated plates and garnish with parsley.
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