Swabian-style Imperial Minced Meat

Ingredients

In this adaptation of Sminuzzata imperiale to Swabian cuisine, the traditional Italian flavors are transformed to incorporate the unique spices and ingredients of Swabian cuisine. The original dish typically uses Italian herbs and spices, such as basil and oregano, whereas the Swabian version incorporates spices like caraway seeds and juniper berries. Additionally, the Swabian-style Imperial Minced Meat includes traditional Swabian vegetables, such as onions and carrots, to enhance the flavor profile. We alse have the original recipe for Sminuzzata imperiale, so you can check it out.

• 500g (1.1 lb) minced beef or pork 500g (1.1 lb) minced beef or pork
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon juniper berries 1 teaspoon juniper berries
• 1 bay leaf 1 bay leaf
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced meat and cook until browned, breaking it up with a wooden spoon.
3. 3.
   Add the chopped onion, diced carrots, and minced garlic to the pan. Cook until the vegetables are softened.
4. 4.
   Stir in the caraway seeds, juniper berries, and bay leaf. Cook for another minute to release the flavors.
5. 5.
   Pour in the beef broth and tomato paste. Stir well to combine.
6. 6.
   Reduce the heat to low and simmer the mixture for 30-40 minutes, or until the sauce has thickened and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Swabian-style Imperial Minced Meat hot with your choice of side dishes.

Treat your ingredients with care...

• Caraway seeds — Toast the caraway seeds in a dry pan for a few minutes before using to enhance their flavor.
• Juniper berries — Crush the juniper berries slightly to release their aroma before adding them to the dish.

Tips & Tricks

• For a richer flavor, you can use a combination of beef and pork mince.
• Serve the Swabian-style Imperial Minced Meat with traditional Swabian side dishes like Spätzle or potato dumplings.
• Adjust the seasoning according to your taste preferences. Swabian cuisine often incorporates bold flavors, so don't be afraid to add more spices if desired.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the dish during the last few minutes of cooking.

Serving advice

Serve the Swabian-style Imperial Minced Meat hot, garnished with fresh parsley or chives. Accompany it with a side of Spätzle or potato dumplings to complete the meal.

Presentation advice

To enhance the presentation, place a generous portion of the Swabian-style Imperial Minced Meat in the center of a plate and surround it with a ring of Spätzle or potato dumplings. Drizzle some of the flavorful sauce over the meat and garnish with a sprig of fresh herbs.