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Hearty Brussels Sprouts and Minced Meat Skillet | Served in 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Knackig frischer Rosenkohl trifft auf saftig angebratenes Hackfleisch, feine Kräuter und cremigen Schmand: Diese deftige Rosenkohl-Hack-Pfanne ist in nur 25 Minuten zubereitet und bringt pure Gemütlichkeit auf den Teller. Perfekte deutsche Hausmannskost für den Feierabend!
Preparation method
Preparation
Thoroughly wash the fresh Brussels sprouts, trim the stems slightly, remove any wilted outer leaves, and cut the sprouts in half. Peel and finely dice the yellow onion and garlic cloves. Wash the flat-leaf parsley, shake dry, and finely chop.
Frying & Braising
Heat the rapeseed oil in a large, deep skillet. Add the mixed minced meat and fry over medium to high heat for about 5 minutes until browned and crumbly. Season with a pinch of fine salt and ground black pepper.
Add the diced onion and garlic along with the halved Brussels sprouts to the skillet and sauté, turning occasionally, for about 3 to 4 minutes until the Brussels sprouts begin to show light browning.
Chef's tip
If you have particularly large Brussels sprouts, it is best to quarter them—this ensures they cook evenly in the skillet and retain a nice bite.
Boiled potatoes, mashed potatoes, or simply a thick slice of fresh rye bread to soak up the sour cream sauce go wonderfully with this dish.
30 min
Under an hour
