Ground Beef, Zucchini and Potatoes
An easy and quick meal: ground beef and potatoes skillet with zucchini and herbs.
Servings: 6
Calories: 431kcal
Ingredients
- 1 lb potatoes See note 1
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 medium onion
- 4 garlic cloves
- 1 lb zucchini
- 1 red bell pepper
- 1 cup vegetable broth
- ½ cup single or heavy cream
- 2 tablespoons crème fraiche See note 2
- a few sprigs fresh summer savory or thyme See note 3
- small bunch of chives
- fine sea salt and black pepper
Instructions
- Potatoes: If you don't have any leftover potatoes, start by cooking the potatoes. Let cool slightly, peel, cube, or thickly slice them. Set aside.
- Chop: Finely chop the onion and the garlic cloves.
- Cook ground beef: Heat the oil in a large skillet. Add the ground beef and stir for a few minutes until the meat changes color.
- Add the onion and the garlic and cook until the onions are translucent and the ground beef lightly browned for about 5 minutes.
- Chop vegetables: In the meantime, halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and fry for 2-3 minutes.
- Simmer: Add the broth, cover the pot and cook for about 5 minutes or until the veggies are done to your liking.
- Add the potatoes and reheat them.
- Add cream, crème Fraiche, chopped herbs, salt, and pepper to taste.
- Stir carefully and serve immediately as suggested above.
Notes
- Leftover boiled potatoes can be used instead.
- The heavy cream and crème fraiche can be replaced with about 150 g/ 5.3 oz/ slightly more than ½ cup sour cream and a splash of milk
- You can use other fresh or frozen herbs instead, for instance parsley, dill or any other (frozen) herb mixture you like.
Nutrition
Serving: 1/6 of the dish | Calories: 431kcal | Carbohydrates: 24g | Protein: 27g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 316mg | Fiber: 3g | Sugar: 5g