Summary

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

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Instructions

1. 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.
2. 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.