4 Servings • 524 kcal / 2193 kJ, 25 g E, 22 g F, 57 g KH pro Portion
5 Sprigs of thyme
300 g millet
2 Tbsp rapeseed oil
300 g minced meat
500 ml of hot beef stock
400 g canned tomato pieces
that. 25 Minutes (plus cooking time)
Peel the onion and chop finely. Wash the fennel, clean and cut into fine strips. Wash the thyme, Shake dry and pluck the leaves off. Put the millet in a sieve and wash it in hot water.
Heat the oil in a pot. Add the minced meat and onion and 5 Fry minutes. millet, fennel, thyme, Add the beef stock and tomato pieces, Season with plenty of salt and pepper and cook over medium heat with the lid closed for approx. 20 Let simmer for minutes. If necessary, add a little more water.
Mix the millet chopping pan well before serving and season to taste.