Minced Beef, Zucchini and Potato Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, (round beef)
- 1 kg potato (s), waxy
- 4 small zucchini, or 2 medium-sized ones
- 1 clove garlic
- 1 shallot (s)
- 300 ml beef broth
- 200 ml cream
- 1 teaspoon tomato paste
- 0.5 ½ bunch parsley, smooth
- Salt and pepper
- cumin
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, wash the zucchini, cut off the ends, cut in half and then cut into slices. It is better to cut larger zucchini into cubes. Peel and finely chop the garlic clove and shallot, wash the parsley, shake dry and chop.
- Fry the ground beef in the pan until crumbly without any additional fat. Add the potatoes and tomato paste and fry for about 2-3 minutes. Then add the garlic and shallot and fry briefly. The garlic must not burn, otherwise it will become bitter. Deglaze with the beef stock and simmer gently. After about 10 minutes add the zucchini cubes and the cream and simmer for another 5 - 10 minutes. The zucchini cubes should still retain their bite and the potatoes should of course be cooked. Season to taste with salt, pepper and cumin. Fold in the chopped parsley before serving.
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