Vegetable and Minced Meat Pan

5 from 2 votes
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 139 kcal


  • 1 small Red Onion
  • 1 small Clove of garlic
  • 1 bunch Soup greens fresh
  • 250 g Parsley root
  • 500 g Spinach
  • 3 tbsp Rapeseed oil
  • 500 g Ground beef
  • 200 ml Vegetable broth
  • 1 tbsp Tomato paste
  • 1 tsp Paprika powder
  • 100 g Parmesan
  • Salt and pepper


  • Wash the spinach, clean and shake dry. In a large pan (about 32 cm diameter) or 2 smaller ones with about 27 cm diameter. Heat 1 tablespoon of oil each and fry the spinach briefly and when it has collapsed with Pour in the broth and remove from the stove.
  • Peel the onion and garlic and cut both into small pieces. Peel the parsley root and cut into small pieces. Soup greens: Peel the carrots, first thinly slice and then into small pieces. Peel the celery and cut into small pieces. Wash the leek and cut into rings. Heat 1 tablespoon of oil in a pan, fry the onions and garlic for about 2 minutes until glassy.
  • Add the vegetable pieces, salt and pepper. Add the leek and fry briefly. Add the spinach and simmer for about 2-3 minutes while stirring.
  • Heat the remaining oil in a pan and fry the minced meat in it for about 5-7 minutes until crumbly. Season with tomato paste, salt, pepper and paprika powder. Add the minced meat mixture to the vegetables and mix everything together well. Freshly grate the Parmesan, pluck the parsley leaves from the stems and coarsely chop.
  • Arrange the vegetable and minced meat pan on plates, sprinkle with Parmesan and parsley and serve.


Serving: 100gCalories: 139kcalCarbohydrates: 2.7gProtein: 9gFat: 10.3g
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Written by John Myers

Professional Chef with 25 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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