Minced meat pan with carrots

Ingredients for 4 servings:

• 8 carrots
• 2 onions
• 2 garlic cloves
• 2 tbsp olive oil
• 500 g minced meat, mixed
• salt and pepper
• 4 tbsp tomato paste
• ¼ liter vegetable broth
• 1 bunch parsley, flat
• 100 g feta cheese (alternatively brine-ripened cow’s milk cheese)
• 1 tsp paprika powder
• 2 tsp lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and peel the carrots, then slice them diagonally into thin slices. Peel the onions and garlic cloves and finely dice them. Heat the olive oil in a non-stick pan. Add the carrots, onions, and garlic and fry for about 3 minutes, stirring constantly. Add the minced meat and fry for about 5 minutes, stirring constantly, until browned and crumbly. Season with salt and pepper. Stir in the tomato paste and vegetable stock and bring to a boil. Then simmer over low heat for 3 to 4 minutes, stirring occasionally. Meanwhile, wash the parsley, shake dry, pluck the leaves from the stems, and finely chop. Crumble the feta cheese. Season the minced meat pan with salt, pepper, paprika, and lemon juice. Sprinkle the parsley and cheese over the meat and serve.