Summary

Ingredients

• 500 g asparaus, white
• 250 g beans, reen
• 500 g round beef
• 500 g jacket potato (s) from the previous day
• 2 tablespoon vegetable broth
• 1 teaspoon sugar
• 1 onion (s), finely chopped
• 2 cloves garlic, finely chopped
• 1 chilli pepper (s), red, finely chopped
• 50 ml Prosecco
• 2 tablespoon sunflower oil
• 1 cup creme light with herbs
• 200 ml stock (vegetable water)
• 2 tablespoon parsley, finely chopped
• salt and pepper
• N / A soy sauce

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Instructions

1. Peel and wash the asparagus and cut off the ends. Then cut into pieces approx. 3 cm long. Wash the beans, cut off the ends and possibly cut them a little smaller (bite-sized). Cut the jacket potatoes into cubes.
2. Put the asparagus and beans in boiling salted water, add 1 teaspoon sugar and 1 tablespoon vegetable stock. Then let it cook for about 10 minutes.
3. Sweat the onion in oil in a non-stick pan until translucent, then add the minced meat, potatoes and garlic and fry for about 5 minutes until they are “crumbly”. Add the chilli and 1 tablespoon vegetable stock and fry briefly, then deglaze with prosecco. Let it reduce briefly. Take approx. 200 ml of vegetable water from the pot with a cup and pour over the minced meat. Fold in the crème light and parsley and keep everything warm on the lowest setting.
4. Drain the beans and asparagus and place in the mincing pan, fold in briefly and season to taste with pepper, salt and soy sauce.