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Creamy Fennel & Minced Beef Skillet | Served in 20 Minutes
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20 min
Quick
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Eine herrlich aromatische Feierabend-Pfanne: Frischer Fenchel, würzig angebratenes Rinderhackfleisch und eine cremige Schmand-Senf-Sauce verbinden sich zu einem wärmenden Soulfood-Klassiker in nur 20 Minuten.
Preparation method
Prepare the vegetables: Wash the fennel bulbs, cut out the core in a wedge shape, and set aside the tender fennel fronds for garnish. Halve the bulbs lengthwise and slice into thin strips. Peel and finely dice the onion. Peel and finely chop the garlic cloves.
Heat the rapeseed oil in a large skillet over medium-high heat. Add the minced beef and fry for about 4–5 minutes until crumbly and golden brown. Season with half of the salt and freshly ground black pepper. Briefly transfer the browned minced beef to a plate.
In the remaining fat, sauté the diced onion and fennel strips for about 4 minutes until the fennel takes on a little color but still has some bite. Add the chopped garlic and sauté for 1 minute. Return the minced beef to the pan.
Chef's tip
For even more fresh herbal flavor, do not throw away the tender fennel fronds: they have a wonderfully mild anise aroma and complement the sauce perfectly.
Classic parsley potatoes, spaetzle, or crusty sourdough bread for dipping into the creamy sauce go wonderfully with this dish.
Ingredients
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