Summary

Ingredients

• 5 onion (s)
• 3 tablespoon oil
• 300 g minced meat
• 500 g potato (s)
• 350 g carrot (s)
• 400 ml meat broth
• 150 g peas, frozen
• 1 tablespoon tomato paste
• 2 tablespoon parsley, chopped
• 150 g crème fraîche
• salt
• pepper
• Paprika powder

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Instructions

1. Peel and dice 5 onions into roughly 2cm pieces. Peel and dice 500g potatoes into roughly 2cm cubes. Wash and dice 350g carrots into roughly 2cm pieces.
2. Heat 3 tablespoons oil in a large pot over medium-high heat.
3. Add 300g minced meat to the pot and cook for 3-4 minutes, breaking it up with a spoon as it cooks, until it starts to brown.
4. Add the diced onions to the pot and cook for 2-3 minutes, stirring occasionally.
5. Add the diced potatoes and carrots to the pot and cook for 2-3 minutes, stirring occasionally.
6. Pour 400ml meat broth over everything. Add 150g frozen peas and 1 tablespoon tomato paste, and stir well to combine.
7. Reduce heat to medium-low, cover the pot with a lid, and simmer for 25 minutes until the potatoes and carrots are tender.
8. Stir in 150g crème fraîche until well combined.
9. Season with 2 tablespoons chopped parsley, salt, pepper, and paprika powder to taste.