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Hearty Beetroot and Minced Meat Skillet | Served in 25 minutes
(0)
25 min
Quick
Knuspr-Küche
Herzhafte deutsche Hausmannskost für den goldenen Herbst: Saftig angebratenes gemischtes Hackfleisch trifft auf aromatische Rote Bete, abgerundet mit einer cremigen Schmandsauce, feinem Meerrettich und frischer Petersilie. In 25 Minuten servierbereit!
Ingredients
Preparation method
Preparation
Cut the pre-cooked beetroot into approx. 1.5 cm cubes (it is best to wear kitchen gloves to avoid staining your hands).
Peel and finely dice the onion and garlic cloves. Wash the fresh parsley, shake dry, and chop finely.
Instructions
Heat the rapeseed oil in a large, deep skillet over medium to high heat. Add the minced meat and fry vigorously for approx. 5–6 minutes, breaking it into crumbles with a spatula.
Chef's tip
Flavor kick: If you like it a bit more piquant, add an extra teaspoon of hot horseradish to each serving.
Perfect for meal prep: The beetroot and minced meat skillet tastes even better reheated the next day, as the beetroot absorbs the delicate spices wonderfully. Keeps well in the refrigerator in an airtight container for 2 days.
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