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Hearty Brussels Sprouts and Minced Meat Skillet | Served in 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Die deftige Rosenkohl-Hack-Pfanne ist das ideale Feierabendgericht für den Herbst: Aromatisch angebratenes Hackfleisch trifft auf feinen Rosenkohl in einer cremigen Sauce aus Schmand und mittelscharfem Senf, abgerundet mit einer Prise Muskatnuss. In nur 25 Minuten steht dieser wärmende Hausmannskost-Klassiker dampfend auf dem Tisch.
Ingredients
Preparation method
Preparation
Clean the Brussels sprouts, remove any wilted outer leaves, trim the stem slightly, and cut the sprouts in half. Peel and finely dice the onion and garlic cloves. Wash and finely chop the parsley.
Searing & braising
Melt the butter in a large pan. Add the mixed minced meat and fry over medium-high heat for about 5 to 6 minutes until crumbly and browned. Add the onions and garlic and sauté for 2 minutes until translucent.
Add the halved Brussels sprouts to the pan and sauté while stirring for about 3 minutes. Deglaze with the vegetable broth, cover with a lid, and simmer gently over medium heat for about 8 to 10 minutes until the Brussels sprouts are tender-crisp.
Chef's tip
Cooking tip: If you quarter the Brussels sprouts instead of halving them, the cooking time is reduced by 2 to 3 minutes – ideal for a very quick weeknight meal.
Variation tip: For an even smokier flavour, fry 50 g of diced smoked bacon together with the minced meat at the beginning.
30 min
Under an hour
