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Creamy Parsnip and Minced Beef Skillet | Served in 25 Minutes
(0)
25 min
Quick
Knuspr-Küche
Deftige Hausmannskost in nur 25 Minuten: Saftiges Rinderhackfleisch trifft auf nussig-süßliche Pastinaken und feine Möhren, abgerundet mit cremigem Schmand, mittelscharfem Senf und frischer Petersilie. Ein wärmendes Herbstgericht für die ganze Familie.
Ingredients
Preparation method
Prepare the vegetables: Peel and finely chop the onion and garlic cloves. Wash thoroughly, peel, and cut the parsnips and carrots into approx. 1 cm cubes or bite-sized slices. Wash the flat-leaf parsley, shake dry, and finely chop.
In a large, deep skillet, heat the rapeseed oil over medium to high heat. Add the minced beef and fry until crumbly and browned all over. Season with salt and freshly ground black pepper.
Add the chopped onion and garlic to the minced beef in the skillet and sauté for about 2 minutes until the onion is translucent.
Chef's tip
If desired, serve with fresh rustic farmhouse bread, boiled potatoes, or crispy spaetzle as a side dish.
For an even creamier touch, add an extra spoonful of sour cream directly to each portion when plating.
30 min
Under an hour
