Carrot Stew À La Grandmother
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g minced half and half
- 2 bunch carrot (s)
- 10 potato (s), predominantly waxy
- 0.5 ½ cup cream
- 1 large onion (s)
- 2 teaspoons broth (instant)
- Fondor
- salt and pepper
- Sweet paprika powder
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Peel, wash and slice the carrots. (Not too thin, otherwise they will disintegrate) Peel and wash the potatoes and also cut them into slices. (The amount of chopped potatoes should be a little less than the amount of chopped carrots).
- Cook the potatoes in salted water for about 15-20 minutes at a medium temperature until they are firm to the bite. Just cover the carrots with water, add a pinch of sugar and salt and cook for about 20 minutes at medium temperature. Just before they are done, add 2 teaspoons of stock to the water.
- Steam the onions until translucent and season the minced meat and fry with the onions until crumbly.
- Now drain and mash the potatoes (so that pieces of the potatoes remain). Fold the potatoes under the carrots. Do not pour off the broth! Add the minced meat and fold in as well. Add the cream until the stew is nice and creamy. Season the whole thing with salt, pepper, paprika, broth and fondor and cook for another 10 minutes, stirring so that nothing burns.
- You can also eat bread rolls or baguettes.
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