Fennel – Minced Meat Pan
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 700 g minced meat, (half and half)
- 2 tuber / s fennel
- 90 g bacon (pork belly), diced
- 1 onion (s)
- 200 g yourt
- 80 g cheese
- salt
- pepper
- dill
- basil
- parsley
- 4 tablespoon oil
- Mix spices for steak
Print Recipe
Pin Recipe Instructions
- First we need two pans (one that is a little deeper, preferably a wok).
- So, wash the fennel, clean it, cut it into slices and fry it with 2 tablespoons of oil (so that it is brown and cooked through). Meanwhile, heat the bacon (cut into cubes) and onions (cut into slices) with the remaining 2 tablespoons of oil in the second pan. Add the minced meat and fry until there is no more liquid.
- Season the minced meat with salt and pepper. Next, put the yoghurt and cheese in a bowl and mix with the herbs, salt, pepper and the steak spice mixture to taste. Now mix the minced meat and fennel, set aside for a short time (10th minute) and then fold in the yogurt mixture.
- This is to set aside so that the yogurt does not flocculate (due to its low fat content)!
- It can be eaten with salad, boiled potatoes and rice. And instead of the half and half, you can only take minced pork or minced beef.
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