Prep time: 15 min
Cook time: 40 min
Total time: 85 min
Ingredients: 600 g all-purpose potatoes; 400 g lean ground beef, about 5% fat; 2 leeks, about 500 g in total; 2 large garlic cloves; 1 tbsp rapeseed oil; 120–150 g crème légère; about 150–180 ml vegetable stock, as needed; 1 tsp medium-hot mustard; sweet paprika; salt and black pepper; freshly grated nutmeg; about 1 tbsp dried parsley; optional fresh parsley, to garnish

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https://www.kitchensplace.de/en/creamy-potato-leek-ground-beef-skillet/

Creamy Potato, Leek & Ground Beef Skillet | kitchensplace

Tender potatoes, browned beef and leek in a creamy crème légère sauce with mustard and nutmeg. A hearty skillet dinner for three.

Rezept

Main course

Zubereitungszeit ca. 85 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 40 Minuten

Zutaten:

600 g all-purpose potatoes
400 g lean ground beef, about 5% fat
2 leeks, about 500 g in total
2 large garlic cloves
1 tbsp rapeseed oil
120–150 g crème légère
about 150–180 ml vegetable stock, as needed
1 tsp medium-hot mustard
sweet paprika
salt and black pepper
freshly grated nutmeg
about 1 tbsp dried parsley
optional fresh parsley, to garnish

Arbeitsschritte:

Cook the potatoes in water for 15–20 minutes, until partly cooked but still firm. Drain and leave to cool for about 30 minutes, then cut into small slices or chunks.
Split the leek lengthways and rinse carefully between the layers. Slice into thin rings or strips. Finely chop or crush the garlic.
Heat the rapeseed oil in a deep skillet over medium-high heat. Add the ground beef and leave it to brown for 1½–2 minutes. Turn, break into crumbles and continue cooking until cooked through.
Briefly fry the garlic, then stir in the leek. Season with salt, black pepper and sweet paprika.
Gently fold in the parboiled potatoes and cook for a few minutes, turning occasionally to keep the pieces intact.
Pour in about 80–100 ml of the vegetable stock and loosen the browned bits from the bottom of the pan.
Lower the heat and stir in the crème légère and mustard. Add the nutmeg and dried parsley, with more paprika and black pepper to taste.
Simmer gently for about 2 minutes. Check that the potatoes are tender and cook a little longer if needed. Gradually add the remaining stock until the sauce has the consistency you like. Adjust the seasoning, divide between three plates and garnish with fresh parsley if you wish.