John Myers
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Minced Beef and Zucchini Pan with Triplets
The perfect minced beef and zucchini pan with triplets recipe with a picture and simple step-by-step instructions.
Minced beef and zucchini pan:
- 1200 g Zucchini / cleaned approx. 800 g
- 500 g Ground beef
- 1 Onion approx. 100 g
- 2 Garlic cloves
- 2 tbsp Sunflower oil
- 600 ml Clear broth (3 teaspoons instant)
- 5 big pinches Coarse sea salt from the mill
- 5 big pinches Colorful pepper from the mill
- 1 tbsp Stripped Italian herbs
- 1 cups Crème fraîche 150 g
Triplets:
- 400 g Triplets (very small potatoes!) / Here: For 2 people!
- 1 tsp Salt
Serve:
- 2 Stalk Parsley for garnish
Minced beef and zucchini pan:
- Peel the zucchini, cut in half, use a small spoon to scrape out the soft pulp with the seeds and dice. Peel and dice the onion. Peel and finely dice the garlic cloves. Heat the sunflower oil in a high pan, fry the minced beef in it until crumbly, add the onion cubes and garlic clove cubes and fry / stir-fry. Add the zucchini cubes, fry them for a few minutes and deglaze / pour in the clear broth (600 ml / 3 teaspoons instant). Season with coarse sea salt from the mill (5 big pinches), colored pepper from the mill (5 big pinches) and Italian herbs (1 tablespoon, rubbed) and simmer / simmer for 15 minutes at medium temperature. Stir in the crème fraîche (150 g) and let everything reduce for a few more minutes.
Triplets:
- Peel the triplets, cook in salted water (1 teaspoon salt) for about 18 minutes and drain.
Serve:
- Serve minced beef and zucchini pan with triplets, garnished with parsley.
Tip:
- The minced beef and zucchini pan can be served with potatoes (here in the recipe!), Pasta, rice or mashed potatoes.
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