Minced Sauce
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced beef
- 2 tomato (s)
- 4 carrot (s)
- 1 celeriac
- 2 cubes broth (fat broth)
- margarine
- water
- salt
- pepper
- food starch
- 1 tube tomato paste
- 1 cup cream
- 1 cup cream cheese or creme fraiche
- 2 small onions
- 2 cloves garlic
Print Recipe
Pin Recipe Instructions
- Clean the carrots and celery and cut into small cubes. Peel the onions and garlic and also cut into small cubes. Put a little margarine, if you like, and a cube of broth in a saucepan and sauté the carrots and celery. Next, add the ground beef, onions and garlic and sauté until cooked through. Deglaze with water and bring to the boil, then add the cup of cream and cream cheese. Now you can start seasoning, some salt, pepper and the tube of tomato paste, sometimes you don`t need the whole tube, everyone can do it as they want, you can also leave out the tomato paste entirely.
- Next come the tomatoes, which of course have been skinned and chopped up beforehand. Fill the sauce with water (also if you like). Now bring everything to a boil, in the meantime add a little cornstarch in a bowl, add water and stir. When the sauce boils, thicken with the cornstarch that we have mixed up. Now it depends on whether you want the sauce thicker or thinner, I`ll say what you want, some like the sauce thicker, others thinner. As a final touch, season the sauce with salt and pepper. Possibly add a cube of fat broth if you like it a little more spicy. I recommend pasta or rice as a side dish. You can also mix the sauce thinner and enjoy it as a soup, very diverse.
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