Minced Meat – Stir-fry Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g minced meat, mixed
- 1 onion (s)
- 1 clove garlic
- 1 bunch soup greens (carrot, celery, leek)
- 1 red pepper (s)
- some broccoli florets
- 5 mushrooms, fresh
- 2 tablespoon tomato paste
- 125 ml red wine
- 500 ml broth
- 0.5 ½ cup cream
- salt and pepper
- possibly mung bean seedlings
- possibly sugar peas
- possibly soy sauce
Print Recipe
Pin Recipe Instructions
- Dice the onions and garlic and cut the vegetables into bite-sized pieces. Sear the minced meat, season with salt, pepper and tomato paste.
- Take the minced meat out of the pan and sweat the vegetables, except for the broccoli, briefly in the hot pan. Deglaze with the red wine and simmer for about 10 minutes. Add the minced meat again and top up with stock.
- Now add the broccoli and cook for another 10 minutes with the lid closed, until the broccoli is firm to the bite. Finally, pour in the cream and thicken the sauce a little as you like. It is served with pasta, rice or just baguette and salad.
- This recipe is also great for using vegetable scraps. If you want to spice things up, you can also make an Asian version of it and add mung bean sprouts, sugar snap peas and soy sauce.
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