Summary

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

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Instructions

1. Peel the carrots and cut into slices that are not too thick (max. 1 cm). Finely chop the onion.
2. 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.
3. 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.
4. 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.
5. Serve with a dollop of creme fraîche and chopped parsley. Baguette tastes very good with it.