Leek Vegetables with Minced Meat and Tomatoes

This hearty skillet dish combines gently cooked leeks with savory minced meat and tomatoes. It is straightforward to prepare and pairs well with rice, potatoes, pasta, or crusty bread.

Ingredients

• Minced beef or mixed minced meat
• Fresh leeks
• Chopped tomatoes, fresh or canned
• Onion
• Garlic
• Cooking oil
• Tomato paste
• Vegetable or meat stock, as needed
• Salt and black pepper
• Paprika or dried herbs, to taste

Preparation

1. Wash the leeks thoroughly, removing any soil trapped between the layers, and slice them into rings.
2. Finely chop the onion and garlic.
3. Heat a little oil in a large pan. Add the minced meat and cook until browned and crumbly.
4. Add the onion and garlic, then cook until softened.
5. Stir in the tomato paste and cook briefly to deepen its flavor.
6. Add the sliced leeks and cook for several minutes, stirring occasionally.
7. Pour in the chopped tomatoes. Add a small amount of stock if the mixture is too thick.
8. Season with salt, pepper, paprika, and herbs. Cover and simmer gently until the leeks are tender and the sauce has thickened.
9. Taste, adjust the seasoning, and serve hot.

Serving Suggestions

Serve the leek and minced-meat mixture with boiled potatoes, mashed potatoes, rice, pasta, or fresh bread. For a richer finish, stir in a spoonful of cream or top the dish with grated cheese shortly before serving.

Useful Tips

• Separate and rinse the leek layers carefully because grit often collects between them.
• Brown the meat in batches if necessary so that it fries instead of steaming.
• For a meat-free variation, replace the minced meat with cooked lentils or a plant-based mince.
• Leftovers can be cooled promptly, refrigerated in a covered container, and reheated thoroughly before serving.