Filter
Reset
Sort ByRelevance
Tasha
Minced meat dish with swollen stew herbs
Dish of minced meat, with potatoes, tomatoes and onions.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 190 ºC. Peel the onions, halve them and cut them into half rings.
-
Heat the butter and fry the onions for 25 minutes on low to medium heat until soft and golden brown. Season with pepper and salt.
-
Meanwhile, peel the potatoes and cut into equal pieces. Cook them in water for 20 minutes with salt.
-
In the meantime, heat the butter in a frying pan and fry the minced meat together with the Zwolsche stoofkruiden and the crumbled bouillon tablet in 10 min. On medium heat.
-
Mix in the tomato puree and the water and simmer for another 5 minutes.
-
In the meantime, heat the leeks à la crème in a pan.
-
Drain the potatoes and put them back in the pan. Add the leek and puree with a puree damper.
-
Put the minced meat in the baking dish, cover with the onions and spread the puree over it again.
-
Sprinkle with the breadcrumbs and spread the rest of the butter in lumps.
-
Fry the minced meat dish in the middle of the oven for 30 minutes until golden brown.
Blogs that might be interesting
-
50 minMain dishchorizo, onion, Red pepper, yellow bell pepper, oregano, mix for pizza bottom, spicy cheese, extra virgin olive oil, fresh parsley, (freshly ground) pepper,empanadas with chorizo
-
15 minMain dishwinter carrot, courgettes, tagliatelle, ham, fresh herb cheese garlic and fine herbs,vegetable tagliatelle with hamlets
-
30 minMain dishcorn cob, onion, Red pepper, chorizo, dried oregano, wheat flour, hot chicken broth, semi-skimmed milk, canned chickpeas, Tabasco,corn soup with chorizo, chickpeas and peppers
-
25 minMain dishpenne, onion, garlic, zucchini, traditional olive oil, dried Italian herbs, water, dairy spread natural light, Parmigiano Reggiano,penne with zucchini sauce and Italian herbs
Nutrition
725Calories
Sodium40% DV960mg
Fat60% DV39g
Protein68% DV34g
Carbs19% DV58g
Fiber36% DV9g
Loved it