Chopped Pea and Carrots in Delicious Creme Fraiche Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 420 g veetables, (canned peas and carrots)
- 400 g crème fraîche
- 3 teaspoon broth, instant
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ garlic granules
- some black pepper
- 800 ml water
- Sauce thickener
- Fat, for frying
Print Recipe
Pin Recipe Instructions
- Fry the mince in the pan until cooked through. Season with salt, pepper and garlic granules. Drain the peas and carrots. When the mince is done, add the peas and carrots and fry for about 2 minutes. Then add the water and season with broth. Now stir in the creme fraiche well with the whisk. Bring to the boil and thicken with a little sauce thickener.
- The Viking pot tastes best with rice. Our children could always fall for it.
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