Beef Hackfleisch Auflauf

Version v1 older · History (2) · Made

Serves 3

Ingredients

• 30 ml olive oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 400 g ground beef
• 15 g tomato paste
• 5 g paprika
• 2 g cumin
• 2 g dried oregano
• 2 g salt
• black pepper
• 400 g canned chopped tomatoes (crushed or finely chopped, 1 tin)
• 100 ml vegetable broth
• 400 g zucchini (sliced into thin rounds)
• 100 g Schmand (or crème fraîche)
• 150 g Gouda (grated; or Emmentaler)
• 1 crusty bread (Brötchen or similar)

Steps

1. Preheat the oven to 200°C.
2. Heat olive oil (15 ml) in a large pan over medium-high. Add onion (1) and cook for ⏲ 3–4 minutes until soft. Add garlic cloves (2) and cook for ⏲ 1 minute.
3. Add ground beef (400 g) and break it up with a spoon. Cook for ⏲ 5 minutes until browned. Drain excess fat if needed.
4. 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) and vegetable broth (100 ml). Simmer for ⏲ 5–8 minutes until slightly thickened.
5. Pour the beef mixture into a baking dish if not already in one. Lay zucchini (400 g) over the top, overlapping slightly. Drizzle with olive oil (15 ml) and season with salt and black pepper.
6. Dollop Schmand (100 g) across the zucchini. Scatter Gouda (150 g) evenly over everything.
7. Bake for ⏲ 25–30 minutes until the cheese is golden and bubbling and the zucchini is tender.
8. Serve with crusty bread (1) 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.