Zucchini and Beef Dish
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 garlic clove (finely chopped)
- 1 onion (finely chopped)
- 2 Tbsps vegetable oil
- 14 ozs ground Beef
- 1 Tbsp flour
- 1 cup vegetable stock
- ⅔ cup frozen peas
- 2 Tomatoes (finely chopped)
- 1 tsp fresh ginger (grated)
- 1 Tbsp Curry powder
- 9 ozs Zucchini (finely chopped)
- 7 ozs Boiled potatoes (finely sliced)
Preparation
Kitchen utensils
1 Springform pan (24–26 cm Ø), 1 Parchment paper, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Mixing bowl, 1 Hand mixer, 1 Kitchen scale, 2 Bowls, 1 Wooden spoon, 1 Fine-mesh sieve, 1 deep bowl, 1 Rubber spatula, 1 Wire rack, 1 Fine grater, 1 Citrus juicer, 1 Bowl aus Metall, 1 Measuring cups, 1 Pot (für das Wasserbad), 1 Whisk, 1 Large knife, 1 Small knife, 1 Cup, 1 Tea strainer
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Fry the onion and the garlic in hot oil. Add the ground beef and fry until crumbly. Dust with flour and pour on the stock.
3.
Bring to a boil, add the peas and remove from the heat. Add the tomatoes and season well with salt, ground black pepper, ginger and curry powder.
4.
Mix half the courgette/zucchini with the potatoes and press firmly into four small baking dishes. Press the meat mixture firmly on top making sure to include some of the juices.
5.
Put the remaining courgette/zucchini pieces on the top and sprinkle with curry powder. Bake in the preheated oven for 20 minutes.
