Labskaus with Minced Meat – Simple and Different
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 600 g potato (s)
- 300 g beetroot
- 1 large onion (s) or 2 small ones
- 250 ml vegetable broth or meat broth
- salt and pepper
- oil
- 4 egg (s)
- possibly gherkin (s), for serving
Print Recipe
Pin Recipe Instructions
- Peel the onion, potatoes and beetroot. Finely chop the peeled onion, cut the potatoes and beetroot into bite-sized pieces.
- Put some oil in a large pan and heat on the highest level. Put the chopped onion in the hot oil. When the onion pieces are translucent, add the minced meat and mix with the onions. When the minced meat is well seared, add the broth, potato pieces and beetroot. Season well with salt and pepper. Cover the pan with a lid and simmer everything on a low heat for about 30 minutes, until the potatoes and beetroot are cooked through. Stir occasionally.
- In the last five minutes of preparation, the fried eggs are prepared with a little oil and salt in another pan.
- Serve:
- When all the ingredients are done and the fried eggs are done, the Labskaus pan is placed on large, flat plates. The fried egg is served on top, as side dishes I recommend pickles and, depending on your taste, sour rollmops or spicy fried herring.
- and a little tip at the end:
- This Labskaus pan tastes even better if you prepare it in the evening, let it cool / steep overnight and only serve it the next day.
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