In my house, leftover minced beef is often transformed to a creamy dish with some vegetables. It is very simple yet so delicious and I can highly recommend you making it a standard dish.
- 100gr pasta
- 175gr minced beef (or 50% beef and 50% pork)
- 2 cloves of garlic
- 8 tbs (120ml) cooking cream (7% fat)
- 150gr peas, frozen
- 1 tbs fresh chives
Serves 1 as part of the Budget Challenge
Cook the pasta al dente.
Bake the mince brown over a high flame. Do not add oil or butter, minced meat usually has plenty of its own (and don’t get that lean variety, mince needs some fat to not dry out). The mince doesn’t have to be fully cooked, just well tinted brown.
Add the garlic and bake briefly. Don’t let the garlic catch or it will become bitter.
Add the peas and the cream and let it simmer to thicken the cream (the peas will lose some moisture).
Season to taste with salt and pepper. Stir the chives in at the last moment.