Crumbly Meat Pan with Garlic Crème Fraîche
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g minced beef, lean
- 250 g onion (s)
- 10 g virin olive oil
- 200 ml red wine
- Smoked salt
- Black pepper from the mill
- Chilli flakes
- 120 g crème fraîche, with 15% fat content
- 3 cloves garlic, or more
- salt
- 12 cocktail tomatoes
- Basil, for garnish
Print Recipe
Pin Recipe Instructions
- Peel the onions and cut into not too small cubes. Heat 5 ml olive oil in a pan, braise the onions and remove them from the pan. Heat the remaining oil and fry the minced meat very well and deglaze with the red wine. Add the onions again and leave them in the pan until the red wine has reduced significantly. Now season to taste with smoked salt, pepper and chilli flakes.
- In the meantime, peel the garlic cloves and put them through the garlic press with a little salt to the creme fraiche.
- Divide the minced meat in 3 bowls, place a third of the garlic crème fraîche in the middle of the minced meat, place 8 half raw tomatoes on each edge and garnish with basil leaves.
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