Zucchini Beef Skillet

If you don’t have any cooked leftover potatoes, start by cooking the potatoes. Let cool slightly until you are able to hold them without burning your fingers, then peel them, halve them if large, and slice the halves thickly. Set aside.

Chop onion and garlic cloves. Heat the oil in a large skillet. Add ground beef and stir for a few minutes. Add onion and garlic and cook until onions are translucent and ground beef lightly browned.

In the meantime, halve the zucchini lengthwise and slice the halves. Chop the bell pepper into cubes. Add both to the skillet and fry for a few minutes. Add broth, cover the pot and cook for about 5 minutes or until the veggies are done to your liking. Add potatoes and heat them again.

Add cream and crème fraiche, chopped herbs and salt and pepper to taste. Stir carefully and serve immediately.