Beef Hackfleisch Auflauf
Comparing v1 → v2 · Back to recipe · History
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22 title: Beef Hackfleisch Auflauf
33 servings: 3
4-changelog: Initial version. Untested in kitchen.
4+changelog: Added grated carrot to sauce. Upped tomatoes to 500g (full large tin). Added flour to thicken sauce. Swapped crusty bread for roasted potato wedges. Added Worcestershire sauce.
5+made: true
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7-Preheat the oven to 200°C.
8+Preheat the oven to 200°C. Toss @potato{6}(mehligkochend, cut into wedges; Kartoffeln) with @olive oil{15%ml}(Olivenöl), @salt{}(Salz), and @black pepper{}(schwarzer Pfeffer) on a #sheet pan{}. Put in the oven now — they need ~{35-40%minutes} and will finish alongside the Auflauf. Flip once halfway.
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9-Heat @olive oil{15%ml} in a #large pan{} over medium-high. Add @onion{1}(diced) and cook for ~{3-4%minutes} until soft. Add @garlic cloves{2}(minced) and cook for ~{1%minute}.
10+Heat @olive oil{15%ml} in a #large pan{} over medium-high.
1011 -- Use an oven-safe pan if you have one, otherwise transfer to a baking dish before the oven step.
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12-Add @ground beef{400%g} and break it up with a spoon. Cook for ~{5%minutes} until browned. Drain excess fat if needed.
13+Add @onion{1}(diced; Zwiebel) and cook for ~{3-4%minutes} until soft. Add @garlic cloves{2}(minced; Knoblauchzehen) and @carrots{100%g}(1 medium, grated; Karotten) and cook for ~{2%minutes}.
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15+Add @ground beef{400%g}(Hackfleisch) and break it up with a spoon. Cook for ~{5%minutes} until browned. Drain excess fat if needed.
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14-Add @tomato paste{15%g}, @paprika{5%g}, @cumin{2%g}, @dried oregano{2%g}, @salt{2%g}, and @black pepper{}. Stir well. Pour in @canned chopped tomatoes{400%g}(crushed or finely chopped, 1 tin) and @vegetable broth{100%ml}. Simmer for ~{5-8%minutes} until slightly thickened.
17+Sprinkle @plain flour{15%g}(Mehl) over the beef and stir well to coat, about ~{1%minute}. Add @tomato paste{15%g}(Tomatenmark), @paprika{5%g}(Paprikapulver), @cumin{2%g}(Kreuzkümmel), @dried oregano{2%g}(getrockneter Oregano), @salt{2%g}, and @black pepper{}. Stir. Pour in @canned chopped tomatoes{500%g}(1 large tin; gehackte Dosentomaten), @vegetable broth{100%ml}(Gemüsebrühe), and @Worcestershire sauce{15%ml}. Simmer for ~{5-8%minutes} until thickened.
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16-Pour the beef mixture into a baking dish if not already in one. Lay @zucchini{400%g}(sliced into thin rounds) over the top, overlapping slightly. Drizzle with @olive oil{15%ml} and season with @salt{} and @black pepper{}.
19+Pour the beef mixture into a #baking dish{} if not already in one. Lay @zucchini{400%g}(sliced into thin rounds) over the top, overlapping slightly. Drizzle with @olive oil{15%ml} and season with @salt{} and @black pepper{}.
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18-Dollop @Schmand{100%g}(or crème fraîche) across the zucchini. Scatter @Gouda{150%g}(grated; or Emmentaler) evenly over everything.
21+Dollop @Schmand{100%g}(or crème fraîche; sour cream) across the zucchini. Scatter @Gouda{150%g}(grated; or Emmentaler) evenly over everything.
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2023 Bake for ~{25-30%minutes} until the cheese is golden and bubbling and the zucchini is tender.
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22-Serve with @crusty bread{1}(Brötchen or similar) on the side. For Cozy: scoop from the centre where the seasoning is mildest; the cheese and tomato-beef layer are naturally kid-friendly. Offer bread separately for dipping.
25+Serve with the potato wedges alongside. For Cozy: scoop from the centre where the seasoning is mildest; the cheese and tomato-beef layer are naturally kid-friendly. Wedges are great for dipping.
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24--- Calories: about 680 kcal per adult portion, about 380 kcal for Cozy.
27+-- Calories: about 750 kcal per adult portion, about 420 kcal for Cozy.
2528 -- Swap zucchini for eggplant if you have one to use up — slice thinner (about 5 mm) and add 5 min to bake time.
2629 -- Leftovers reheat well the next day.
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