Spaetzle Pan with Minced Meat and Leek
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g minced meat, mixed or just beef
- 1 leek, thick
- 2 cloves garlic
- 600 g spaetzle, ready from the coolin shelf
- 200 g cream cheese
- 1 liter broth, well flavored, hot
- 0.25 liter ¼ milk
- salt and pepper
- possibly broth, instant
Print Recipe
Pin Recipe Instructions
- Cut the leek into rings, heat the stock, finely chop the garlic.
- Fry the minced meat in a pan with a high rim. Add the spaetzle, garlic and leek, continue frying on a lower heat setting until the leek has softened a little.
- Add the stock, milk and cream cheese and stir well until the cheese has dissolved in the liquid. Let simmer for about five minutes. If necessary, season with salt, pepper and bouillon powder. If the whole thing is too dry for you, you can add milk.
- Good Appetite!
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