Minced Meat – Pan with Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 carrot (s)
- 2 onions)
- 2 cloves garlic)
- 2 tablespoon olive oil
- 500 g minced meat, mixed
- salt and pepper
- 4 tablespoon tomato paste
- 0.25 liter ¼ vegetable stock
- 1 bunch parsley, smooth
- 100 g feta cheese (alternatively, cow`s milk cheese matured in brine)
- 1 teaspoon paprika powder
- 2 teaspoons lemon juice
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the carrots diagonally into thin slices. Peel the onions and garlic cloves and cut into fine cubes.
- Heat the olive oil in a non-stick pan. Add the carrots, onions and garlic and fry for about 3 minutes, turning constantly. Add the minced meat and stir-fry for about 5 minutes until brown and crumbly. Salt and pepper. Stir in the tomato paste and vegetable stock and bring to the boil. Then simmer over low heat for 3 to 4 minutes, stirring occasionally.
- In the meantime, wash the parsley, shake it dry, pluck the leaves from the stems and chop finely. Crumble the feta cheese.
- Season the minced meat pan with salt, pepper, paprika powder and lemon juice. Sprinkle the parsley and cheese on top and serve.
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