Ground beef with red currants and carrot puree — Meal
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Macros (per serving)

Fat

48%

(38 g)

Protein

25%

(45 g)

Carbs

27%

(49 g)

34 g Net,

15 g Fiber

717 Calories (per serving)

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Ground beef with red currants and carrot puree

Ingredients

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For the carrot puree:

Carrot (small)

600 g

Mixed Nut paste

2 Tbsp

Cinnamon

1 tsp

Garlic powder

14 tsp

Celtic sea salt

1 pinch

For the ground beef with currants:

Onion

1 piece

Ground beef

400 g

Spring onion

3 pieces

Fresh rosemary

2 twigs

Fresh thyme

3 twigs

Garlic powder

12 tsp

Salt

12 tsp

Black pepper

to taste

Coconut oil

1 Tbsp

Red Currants

100 g

Instructions

Difficulty

Normal

Prep time

5 min

Cook time

15 min

1

Wash the carrot and cut it into slices. Bring the carrot slices to the boil in a pan of water and simmer for about 8-10 minutes until they are soft.

2

Cut the onion and spring onion into thin half rings.

3

Meanwhile, prepare the minced meat: heat the coconut oil in a frying pan and fry the onion over medium heat for a few minutes.

4

Add the minced meat and fry it until no more pink pieces are visible. Then add the spring onion, rosemary leaves, thyme leaves, garlic, salt and pepper and fry for about 2 minutes.

5

Stir the currants through and fry for up to 1 minute.

6

Drain the carrots, add the other ingredients for the puree and puree with a hand blender.

7

Serve the minced meat with the puree and enjoy your meal!

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Details

Allergens

Nuts, Fruit

Diet

Paleo

Course

Dinner

Cooking equipment

Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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