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Hearty Chestnut and Minced Meat Skillet | Served in 20 Minutes
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20 min
Quick
Knuspr-Küche
Ein herbstlicher Pfannenklassiker der deutschen Hausmannskost: Deftig angebratenes gemischtes Hackfleisch trifft auf nussig-süße Maronen, verfeinert mit Zwiebeln, Knoblauch, Rinderfond und cremiger Schmand-Sauce. In nur 20 Minuten fertig zubereitet!
Preparation method
Peel and finely dice the onion and garlic cloves. Coarsely chop the pre-cooked chestnuts. Finely chop the fresh thyme and parsley.
Heat 1 tbsp of clarified butter in a large skillet. Add the mixed minced meat and fry over high heat for about 5 to 6 minutes, breaking it up until crumbly and golden brown. Season with salt and black pepper, then remove from the pan and set aside briefly.
Add the remaining tablespoon of clarified butter to the same pan. Add the diced onion, garlic, and chopped chestnuts, and sauté over medium heat for about 3 to 4 minutes until the onions are translucent and the chestnuts develop their wonderfully nutty aroma. Stir in the thyme and medium-hot mustard.
Chef's tip
For an even more intense flavour, you can briefly caramelise pre-cooked vacuum-packed chestnuts in a little butter before stirring them in.
Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and quickly reheated in a pan with a splash of broth.
Ingredients
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