Ich koche diese Rosenkohl Hackpfanne an Wochenenden, wenn die Küche nach Herdwärme riecht und der Bauch ein klares Signal sendet. Ich rüste den Rosenkohl, ich halbiere ihn, ich salze das Wasser. Die Köpfe werden zart und behalten Biss. Nebenbei brate ich Rinderhack, die Zwiebel singt leise, der Knoblauch duftet. Ich rühre Tomatenmark ein, ich gebe Brühe dazu, ich lasse es kurz ziehen. Warum klappt es bei mir so oft? Der Senf bindet Geschmack, die Paprika sorgt für Farbe, ein Hauch Zitrone macht alles hell. Ich mag Pfannen, die satt machen und trotzdem leicht wirken. Diese Pfanne schafft das. Sie passt zu Reis, sie passt zu Kartoffeln, sie passt sogar zu frischem Brot. Und ja, ich nasche direkt aus der Pfanne. Wer macht das nicht, oder? Wenn Gäste kommen, stelle ich die Pfanne in die Mitte. Jeder greift zu. Es riecht nach Röstaromen und Wintergemüse. Wir reden, wir lachen, wir essen weiter. Am Ende bleibt nur ein kleiner Rest. Den nehme ich am nächsten Tag mit zur Arbeit. Kalt schmeckt er fast noch besser. Kleine Freude, großer Effekt.
Table of Contents
- 1) Key Takeaways
- 2) Easy Ground Beef and Brussels Sprouts Skillet Recipe
- 3) Ingredients for Ground Beef and Brussels Sprouts Skillet
- 4) How to Make Ground Beef and Brussels Sprouts Skillet
- 5) Tips for Making Ground Beef and Brussels Sprouts Skillet
- 6) Making Ground Beef and Brussels Sprouts Skillet Ahead of Time
- 7) Storing Leftover Ground Beef and Brussels Sprouts Skillet
- 8) Try these Main Course next
- 9) Ground Beef and Brussels Sprouts Skillet
- 10) Nutrition
1) Key Takeaways
I wrote this skillet for busy nights. Heat meets comfort and the pan does the work. The flavor sits deep and warm. Clean up stays easy. We eat well and still keep time for a short walk.
The mix brings tender Brussels sprouts and juicy ground beef. Garlic wakes the pan. A small hit of mustard lifts the sauce. I add lemon zest for a bright edge. The bite feels balanced and cozy.
We serve it with rice or crusty bread. Kids steal bites from the pan. I act offended and then smile. It packs for lunch and reheats without fuss. On Emilia Rezepte at www.emiliarezepte.com I keep this in our weeknight hall of fame with Emilia as your cook.
2) Easy Ground Beef and Brussels Sprouts Skillet Recipe
I love how fast this cooks and how steady it tastes. Rosenkohl Rezepte Einfach fits this dish and my mood. Rosenkohl Rezepte Einfach also fits my family and our short patience. Steam rises, onions soften, and the kitchen smells like home. I test a sprout with a fork and grin.
Think of easy Brussels sprouts recipes that give comfort without fuss. This one sits at the top. I brown the beef until the edges crisp. Little bits stick to the pan and build flavor. That fond turns into a small lake of sauce with broth and a spoon of tomato paste.
I learned to keep heat steady and to salt early. The sprouts stay green and sweet. My neighbor once knocked during dinner and asked what smelled so good. I lied and said toast. He looked hurt. We laughed and ate later. On Emilia Rezepte I call this our weeknight dinner win.
3) Ingredients for Ground Beef and Brussels Sprouts Skillet
Brussels sprouts Fresh and firm give the best snap. Trim the ends and split them for even cooking. The leaves catch the sauce and taste sweet.
Ground beef I use eighty five percent lean for rich flavor. The fat carries spice and keeps the meat tender. Brown it well for depth.
Onion One small yellow onion adds gentle sweetness. Dice it fine so it melts into the sauce. It sets the base for the pan.
Garlic Two cloves wake the skillet. Chop them small so they perfume the oil. Do not let them burn.
Tomato paste A spoon brings body and color. I toast it for one minute to mellow the tang. The sauce turns round and bright.
Beef broth A short pour loosens the fond. The pan sighs and the sauce forms. It should coat a spoon, not drown the sprouts.
Dijon mustard A small dab adds snap. It ties the meat and sprouts together. Simple Brussels sprouts dishes love this trick.
Lemon zest A quick grate wakes the finish. The plate tastes clean. I use half a lemon for balance.
Olive oil and butter A mix gives sear and gloss. The sprouts brown and the beef shines. Small moves make big gains.
Salt and pepper Season in layers. Taste as you go. The pan will tell you when to stop.
4) How to Make Ground Beef and Brussels Sprouts Skillet
Step 1 Warm a wide skillet over medium heat. Add oil and butter. When the butter foams add the Brussels sprouts cut side down. Let them take on color. Move them to a plate once tender.
Step 2 Add the ground beef. Break it into small bits. Let it brown until edges crisp. Sprinkle salt and pepper. Scoop to one side of the pan.
Step 3 Add onion to the open space. Cook until soft. Stir in garlic and tomato paste. Toast the paste for one minute. The color deepens and the smell turns sweet.
Step 4 Pour in broth and scrape the browned bits. Add Dijon. Simmer until the sauce clings. Fold the sprouts back in. Toss to coat.
Step 5 Finish with lemon zest. Taste and adjust salt. Grind pepper over the top. Serve hot with rice or bread. This feels like healthy Brussels sprouts skillet comfort.
5) Tips for Making Ground Beef and Brussels Sprouts Skillet
Dry the sprouts after rinsing. Water fights browning. A dry surface kisses the pan and caramelizes fast. That browning tastes like late fall and cozy nights.
Do not rush the beef. Let one side sear before stirring. Small patience pays off with big flavor. Simple Brussels sprouts dishes thrive on that deep sear and gentle heat.
Salt in stages. Season the beef. Season the sprouts. Taste the sauce at the end. A squeeze of lemon wakes sleepy flavors. For quick Brussels sprouts ideas keep mustard close.
6) Making Ground Beef and Brussels Sprouts Skillet Ahead of Time
I batch cook on Sunday. The pan cools on a rack and then slides into boxes. The sauce thickens as it rests. Next day lunch feels like a small gift.
For best texture keep sprouts and beef separate. Reheat the meat with a splash of broth. Warm the sprouts in the same pan and fold together. One pan Brussels sprouts and beef tastes fresh again.
If you plan a party, cook to step four and stop. Finish right before guests arrive. Steam rises and plates fill. Friends ask for seconds and the pot answers yes.
7) Storing Leftover Ground Beef and Brussels Sprouts Skillet
Pack leftovers in shallow containers. They cool fast and stay safe. Label with date so you avoid guesswork. I keep mine for four days without worry.
Reheat on the stove over low heat. Add a spoon of broth to loosen the sauce. Stir now and then. The sprouts keep a gentle bite and the beef stays tender.
For the freezer let the pan cool fully. Freeze in meal size portions. Thaw in the fridge and reheat in a skillet. This keeps weeknight dinner smooth.
8) Try these Main Course next
[yarpp]9) Ground Beef and Brussels Sprouts Skillet
Gehacktes Rindfleisch mit Rosenkohl Pfanne Rosenkohl Rezepte Einfach
Zutaten
- 500 g Rosenkohl geputzt und halbiert
- 500 g Rinderhackfleisch
- 1 Zwiebel fein gewürfelt
- 2 Knoblauchzehen fein gehackt
- 2 EL Olivenöl
- 1 EL Tomatenmark
- 150 ml Rinderbrühe
- 100 ml Sahne optional
- 1 TL Senf
- 1 TL Paprika edelsüß
- Prise Muskat
- Salz und Pfeffer nach Geschmack
- Abrieb von 0,5 Zitrone
- 2 EL gehackte Petersilie
Anleitung
- Rosenkohl in gesalzenem Wasser bissfest garen, abgießen und gut abtropfen lassen.
- Öl in einer großen Pfanne erhitzen, Hackfleisch krümelig braten.
- Zwiebel und Knoblauch zufügen und glasig braten.
- Tomatenmark kurz mitrösten, dann Paprika und Senf einrühren.
- Mit Brühe ablöschen und auf kleiner Hitze köcheln lassen.
- Sahne nach Wunsch einrühren und cremig einkochen.
- Rosenkohl unterheben, mit Muskat, Salz, Pfeffer und Zitronenabrieb abschmecken.
- Mit Petersilie bestreuen und heiß servieren.
10) Nutrition
A serving lands near four hundred thirty calories. Protein sits strong from the beef. Fiber comes from the sprouts. The plate leaves you full yet light.
Sodium stays moderate if you taste as you season. Fat reads balanced when you drain a little after browning. Carbs remain low so the skillet fits many plans with ease.
For athletes I add a scoop of rice on the side. For low carb nights I spoon it over shaved cabbage. Either path works. The dish keeps flavor steady and the meal feels calm.
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