Lean Beef and Root Vegetable Skillet
A comforting and nutritious skillet meal featuring lean ground beef, tender potatoes, carrots, and parsnips, seasoned with aromatic herbs, perfect for a cold February day.
Ingredients
- Lean Ground Beef150 g
- Carrot100 g
- Onion50 g
- Garlic2 clove
- Olive Oil17 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Potato150 g
- Parsnip100 g
- Paprika1 tsp
- Marjoram0.5 tsp
Instructions
- 1Step 1
Peel and dice the potatoes, carrots, parsnips, and onion into 1-2 cm pieces. Mince the garlic.
- 2Step 2
Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes.
- 3Step 3
Drain any excess fat from the beef. Add the diced onion, carrots, parsnips, and potatoes to the skillet. Cook, stirring occasionally, for 5 minutes.
- 4Step 4
Stir in the minced garlic, paprika, marjoram, salt, and black pepper. Continue cooking for another 5-7 minutes, until the vegetables are tender-crisp. Add a splash of water or broth if needed to prevent sticking.
- 5Step 5
Serve hot directly from the skillet.
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