Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 750 g potato (s)
- 375 g carrot (s), approx.
- 0.75 liter ¾ meat broth
- salt and pepper
- 40 g bacon, fat, approx.
- 2 onions)
- 1 tablespoon flour
- 0.5 stick ½ / l leek
- 1 teaspoon mustard, medium hot
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop the potatoes and carrots (e.g. quarter), cook in the stock for approx. 25 minutes, drain (collect the stock). Mash with a potato masher and pour in the broth again.
- Dice the fat bacon and onions. Leave the bacon in a pan, fry the onions until translucent and sweat the flour. Briefly fry the half leek stick cut into strips. Put everything in the stew and let it warm up again. Season to taste with salt, pepper and mustard.
- Wiener sausages taste great with it
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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