Potato and Carrot Saucepan with Mince
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g Mett, Thurinian
- 1 egg (s)
- 3 tablespoon breadcrumbs
- oil
- 500 g carrot (s), cleaned
- 750 g potato (s), peeled
- salt and pepper
- curry
- 2 tablespoon flour
- 0.75 liters ¾ water
- 1 cup whipped cream (200 ml)
- 2 teaspoons vegetable stock
- 0.5 ½ pack parsley, frozen, fresh or dried
Print Recipe
Pin Recipe Instructions
- Knead the ground meat, egg and breadcrumbs and form small dumplings. Heat the oil in a large saucepan and fry the dumplings all around until golden brown (if I`m too lazy, I don`t form dumplings and just fry the mince in a crumbly manner). Take out the dumplings and set aside.
- Add sliced carrots and chopped potatoes to the remaining frying fat or add a little oil. Sauté briefly and season with salt and pepper. Dust the curry and flour over it and sauté briefly. Deglaze with 3/4 liter of water and the cream. Bring to the boil and add the broth. Cover and cook until the carrots and potatoes are soft (approx. 15-20 minutes). Just before the end of the cooking time, add the mince, season again if necessary. Scatter parsley on top.
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