Schupfnoodle Minced Meat Frying Pan
Today we have a new recipe from @sandraskochblog for you: German potato noodle and minced meat skillet from the Ceratal® Comfort.
The Ceratal® Comfort is Fissler's ceramic alternative. Simmer gently. Or turn up the heat when you want it crispy. Your choice with our Ceratal® Collection. The ceramic coating — made without PFAS/PTFE — lets ingredients glide effortlessly. Less scrubbing, more simmering. At home in your kitchen. Reliable on every stovetop. The CookStar® base distributes heat evenly, right to the rim.
Enjoy trying it out!
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 500 g | Schupfnudeln aus dem Kühlregal |
| 250 g | Rinderhack |
| 1 | gute Prise Salz & Pfeffer |
| 3 EL | Tomatenmark |
| 250 g | Sahne oder Sahneersatz |
| 1 | gute Handvoll halbierte Kirschtomaten |
| 75 g | geriebenen Käse |
| 3-4 | Zweige gehacktes Basilikum |
| Etwas | Öl zum Anbraten |
Instructions
Step 1 of 4:
Fry the Schupfnudeln in a little oil on all sides until they take on some colour. Remove from the Frying Pan and set aside.
Step 2 of 4:
Fry the minced meat until crumbly and season with salt and pepper. Add the tomato purée and sauté briefly.
Step 3 of 4:
Then stir in the cream and add the halved cherry tomatoes.
Step 4 of 4:
Return the Schupfnudeln to the Frying Pan, let everything simmer gently for another 2 minutes, and top with the cheese and basil before Serveing.
