Ingredients for 4 people:
500 g potatoes, mainly waxy potatoes
salt
500 g green beans
2 large onions
80 g streaky, lean bacon
4 tbsp oil
1 tbsp marjoram leaves
500 g minced beef
1/2 l vegetable stock (instant)
Pepper
1 tsp grated organic orange zest
4 small panicles of cocktail tomatoes (approx. 250 g)
1 tsp olive oil
2 tbsp chopped parsley
Preparation:
1. Peel, rinse and cut the potatoes into wedges. Cook in salted water for approx. 20 minutes. Rinse and clean the beans and cut into pieces. Cook in salted water for about 10 minutes. Drain the potatoes and beans.
2. Peel and dice the onions. Dice the bacon. Fry the bacon in a pan until crispy. Remove the bacon cubes from the pan and put aside on a plate. Add 2 tbsp. oil to the pan and fry the onions and marjoram in it. Add to the bacon on the plate. Add the remaining oil to the pan and fry the minced meat until crumbly. Pour in the stock and simmer for 5 minutes. Add the potatoes, beans, bacon, onions and marjoram and season with salt, pepper and orange zest. Simmer gently for a further 5 minutes.
3. Rinse the cocktail tomatoes. Heat a dry frying pan and fry the tomatoes, add the olive oil and toss the tomatoes in the pan. Arrange everything together and sprinkle with parsley.
Preparation time approx. 45 minutes
Nutritional values per serving approx.:
Calories: 526
joules: 2207
Protein: 33,7 g
Fat: 32,4 g
Carbohydrates: 25 g
(FoodCentrale by ddp images)
