Summary

Ingredients

• 750 g potato (s)
• 500 g carrot (s)
• 750 ml vegetable stock (instant)
• 1 medium onion (s)
• 400 g minced meat, mixed
• 1 egg (s)
• salt
• Pepper White
• Paprika powder, noble sweet
• 1 tablespoon oil
• 30 g butter
• 40 grams flour
• 2 tablespoon curry powder
• 125 ml milk
• 0.5 ½ bunch parsley

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Instructions

1. Dice the potatoes and carrots, cook in the broth for about 15 minutes.
2. Finely chop the onion. Knead the mince, onion and egg, season with salt, pepper and paprika. Shape the mixture into small dumplings and fry in hot oil for about 10 minutes.
3. Drain the vegetables, collecting the stock. Melt the fat, sweat the flour and curry in it. Deglaze with the stock and milk while stirring, simmer for about 5 minutes. Season to taste with salt and pepper. Finely chop the parsley. Heat the vegetables and meatballs in the sauce. Sprinkle with parsley.