Minced Carrot Noodle Stew
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 250 g noodles (snail noodles)
- 250 g minced beef
- 1 small onion (s)
- 1 bunch parsley
- some oil
- some flour, or potato starch
- salt and pepper
- sugar
- water
Print Recipe
Pin Recipe Instructions
- Peel the carrots and cut into slices about 1/2 cm thick.
- Fry the minced meat and onion in a saucepan. Add the carrot slices and cover everything with water.
- Clean and chop the parsley.
- Just before the carrots are cooked, add the pasta and parsley, possibly add more water until everything is covered again. Season with salt, pepper and sugar and simmer until the noodles are firm to the bite.
- Put the flour with a little cold water in a shaker beaker and shake well, stir into the stew and bring to the boil again briefly. The water in the stew should only thicken a little so that it has the consistency of cream.
- Tip:
- You can also use an egg and some breadcrumbs to form small balls from the minced meat. It doesn`t really make a difference in taste.
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