Cream Carrots with Ground Beef
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- g 1,000 carrot (s), medium-sized, oranic
- 300 g round beef
- 1 medium onion (s)
- 50 g herb butter
- 1 cup whipped cream or Cremefine
- 1 cup crème fraîche
- 2 teaspoons vegetable stock, instant
- 2 teaspoons curry powder
- some stalks parsley
- salt and pepper
- sunflower oil or margarine
- water, hot
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices that are not too thick (max. 1 cm). Finely chop the onion.
- Fry the minced meat with a little oil in a medium-sized saucepan until crumbly, add the onions and sweat until translucent. Salt, pepper. Remove the contents of the pot and set aside.
- Steam the carrots in the herb butter for about 10 minutes. Stir more often. Deglaze with about 0.1 liter of hot water and pour on the cream. It can be a little more fluid. Mix in a maximum of 2 teaspoons of vegetable stock and one teaspoon of curry powder.
- Let the carrots cook for another 15-20 minutes in the closed pot. Stir in between and take the cooking sample. Then stir in the minced meat with the creme fraîche and heat everything for another 5 minutes. Finally season with curry powder, salt and pepper.
- Serve with a dollop of creme fraîche and chopped parsley. Baguette tastes very good with it.
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