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Kohlrabi and Minced Beef Skillet with Sour Cream | Quick Comfort Food
(0)
25 min
Quick
Knuspr-Küche
Ein herrlich cremiger Klassiker der schnellen Feierabendküche: Knackige Kohlrabiwürfel treffen auf herzhaft angebratenes Rinderhackfleisch, verfeinert mit feinem Schmand, einer Prise Muskat und frischem Schnittlauch. In nur 25 Minuten fertig auf dem Tisch!
Ingredients
Preparation method
Preparation
Peel the kohlrabi and cut into bite-sized cubes of about 1.5 cm. Finely chop the onion and garlic clove. Slice the fresh chives into fine rings.
Cooking in the Pan
Heat the sunflower oil in a large, deep skillet. Fry the minced beef over medium-high heat until crumbly and golden brown. Add the onion and garlic and sauté for 2 minutes until translucent.
Add the kohlrabi cubes to the skillet and sauté briefly. Deglaze with the vegetable broth, season with salt, freshly ground pepper, and a pinch of nutmeg.
Chef's tip
Tip: If you like, you can enjoy the kohlrabi and minced beef skillet on its own as a low-carb dish, or serve it with boiled potatoes or crusty farmhouse bread.
Leftover tip: Stored in an airtight container in the fridge, the dish will keep for up to 2 days and tastes almost even better reheated.
200 min
Masterpiece
