Beef Hackfleisch Auflauf

Version v2 current · History (2) · Made

Compare to v1

Serves 3

Ingredients

• 6 potato (mehligkochend, cut into wedges)
• 45 ml olive oil
• 2 g salt
• black pepper
• 1 onion (diced)
• 2 garlic cloves (minced)
• 100 g carrots (1 medium, grated)
• 400 g ground beef
• 15 g plain flour
• 15 g tomato paste
• 5 g paprika
• 2 g cumin
• 2 g dried oregano
• 500 g canned chopped tomatoes (1 large tin)
• 100 ml vegetable broth
• 15 ml Worcestershire sauce
• 400 g zucchini (sliced into thin rounds)
• 100 g Schmand (or crème fraîche)
• 150 g Gouda (grated; or Emmentaler)

Steps

1. Preheat the oven to 200°C. Toss potato (6) with olive oil (15 ml), salt, and black pepper on a sheet pan. Put in the oven now — they need ⏲ 35–40 minutes and will finish alongside the Auflauf. Flip once halfway.
2. Heat olive oil (15 ml) in a large pan over medium-high.
3. Add onion (1) and cook for ⏲ 3–4 minutes until soft. Add garlic cloves (2) and carrots (100 g) and cook for ⏲ 2 minutes.
4. Add ground beef (400 g) and break it up with a spoon. Cook for ⏲ 5 minutes until browned. Drain excess fat if needed.
5. Sprinkle plain flour (15 g) over the beef and stir well to coat, about ⏲ 1 minute. Add tomato paste (15 g), paprika (5 g), cumin (2 g), dried oregano (2 g), salt (2 g), and black pepper. Stir. Pour in canned chopped tomatoes (500 g), vegetable broth (100 ml), and Worcestershire sauce (15 ml). Simmer for ⏲ 5–8 minutes until thickened.
6. 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.
7. Dollop Schmand (100 g) across the zucchini. Scatter Gouda (150 g) evenly over everything.
8. Bake for ⏲ 25–30 minutes until the cheese is golden and bubbling and the zucchini is tender.
9. 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.