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Leek and Minced Beef Skillet with Sour Cream | Quick Comfort Food
(0)
25 min
Quick
Knuspr-Küche
Cremige deutsche Hausmannskost in 20 Minuten: Herzhaftes Rinderhackfleisch und zarter Lauch in einer samtigen Schmand-Sauce, fein abgeschmeckt mit Senf und Muskatnuss.
Ingredients
Preparation method
Preparation
Thoroughly wash the leek, slice it in half lengthways, and cut into half-rings approx. 1 cm wide. Peel and finely dice the yellow onion and garlic cloves. Wash the fresh parsley, shake dry, and finely chop.
Cooking
Heat the sunflower oil in a large skillet over medium-high heat. Add the minced beef and fry for about 5–6 minutes until browned and crumbly. Add the onion and garlic and sauté for 2 minutes until translucent.
Add the leek rings to the skillet and fry while stirring for about 3–4 minutes until the vegetables soften slightly. Season with salt, pepper, and a generous pinch of nutmeg.
Chef's tip
For an extra creamy touch, you can use crème fraîche or cream cheese instead of sour cream.
Leftovers keep well in the fridge and can be reheated the next day — the flavours will intensify overnight.
200 min
Masterpiece
