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Quick Schupfnudel and Minced Meat Skillet | Hearty in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Ein echter Wohlfühlklassiker der deutschen Hausmannskost: Knusprig angebratene Schupfnudeln treffen auf saftiges Rinderhackfleisch, zarten Lauch und eine herrlich cremige Schmandsauce – in nur 20 Minuten servierbereit.
Ingredients
Preparation method
Preparation
Peel and finely dice the onion and garlic cloves. Wash the leek thoroughly, cut in half lengthwise, and slice into half-rings approx. 1 cm wide. Wash the parsley, shake dry, and finely chop.
Cooking
Heat 1 tbsp of butter in a large skillet. Fry the Schupfnudeln over medium-high heat for about 5–7 minutes until golden brown and crispy all over. Then remove from the skillet and set aside briefly.
Add the remaining butter (1 tbsp) to the same skillet and brown the minced beef well until crumbly. Add the onions, garlic, and leek rings, and sauté for another 4–5 minutes.
Chef's tip
Tip: For an even creamier finish, you can sprinkle some grated Bergkäse or Gouda over the pan at the end and let it melt.
Meal prep: This dish keeps wonderfully in the refrigerator and can be reheated in a skillet the next day.
30 min
Under an hour
