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Autumn Chestnut & Minced Meat Skillet | Hearty with Apple & Thyme
(0)
30 min
Quick
Gurkerl Küche
Eine herbstliche Hausmannskost: Deftig angebratenes Faschiertes vereint mit süßlichen Maroni, säuerlichen Apfelspalten und frischem Thymian in einer herzhaften Rindssauce.
Ingredients
Preparation method
Preparation
Peel and finely chop the onion and garlic cloves. Wash, quarter, core, and cut the apples into bite-sized wedges. Roughly halve the pre-cooked chestnuts. Wash the fresh thyme, shake dry, and pluck the leaves from the sprigs. Finely chop the parsley for the garnish.
Cooking in the skillet
Heat the clarified butter in a large, heavy skillet. Sauté the chopped onion in it over medium heat until translucent. Briefly sauté the garlic along with it.
Add the mixed minced meat and fry vigorously over high heat for about 5 to 7 minutes until nicely browned and crumbly. Season with salt and freshly ground black pepper.
Chef's tip
Tart apple varieties such as Boskoop, Braeburn, or Kronprinz are best suited for this dish, as their fresh acidity balances wonderfully with the nutty sweetness of the chestnuts and the hearty minced meat.
Leftovers can be kept in the refrigerator for up to 2 days and taste almost more intense when reheated.
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