Main 10 ingredients · 5 steps

Minced beef in tomato sauce with bulgur and kale

Name: Minced beef in tomato sauce with bulgur and kale
Total time: 25 min
Yield: 2 servings
Ingredients: Minced beef 250 g; Red onion 70 g; Tinned tomatoes 400 ml; Garlic 1 clove; Bulgur wheat 120 g; Kale 100 g; Frozen baby carrots 200 g; Teriyaki sauce 3 tablespoons; Soy sauce 1 tablespoon; Ginger 2 cm

Minced beef simmered with red onion, tomatoes, garlic and ginger, seasoned with teriyaki and soy sauce. Served on bulgur with baby carrots and blanched kale — 25 minutes.

Time: 25 min
Servings: 2 servings
Ingredients: 10
Steps: 5

Ingredients

Servings

Before you cook, check the ingredient list against your household's allergens. In the app, the allergens on your profile keep a recipe out of the meal plan by themselves.

Preparation

Put the bulgur wheat and the baby carrots on to cook, following the packet instructions. Meanwhile, prepare the kale: place it in a sieve, pour boiling water over it, then ice-cold water.
Put the minced beef and the diced red onion into a dry frying pan. Cook over a low heat, mashing the meat with a spoon, until it changes colour.
Pour in the tinned tomatoes, press in the garlic and grate in the ginger. Cover and simmer for about 15 minutes, stirring now and then.
Pour the teriyaki sauce and the soy sauce over the meat and stir well. You can use tofu instead of the meat.
Put the bulgur on a plate, the beef in its sauce on top, and the carrots and kale alongside.

0 of 5 steps

Why keep it in your rotation

The meat fries in a dry pan, and the frozen baby carrots save the peeling and chopping.

The kale is only briefly blanched, so it keeps its colour and bite. The fourth step also suggests a meat-free version.

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