Spicy Hash with Nutmeg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, half and half
- 2 large onions
- 4 cubes broth
- 3 bay leaves
- 1 teaspoon, heaped nutmeg, freshly grated
- 1 clove garlic
- salt and pepper
- 500 g pasta, (spiral pasta)
- 10 tablespoon oil
- 1 tablespoon flour
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in plenty of oil (10 tablespoon) in a deep pan until it is evenly gray. Dissolve the 4 stock cubes in a measuring cup with 750 ml of hot water and add to the minced meat. Roughly cut the two onions (approx. 2 cm x 2 cm pieces), wash them in a sieve after cutting (important, we don`t want onion milk in the food!) And put them in the pan with the minced meat. We add the three bay leaves, press the clove of garlic in, rub a quarter of a nutmeg (about 1 heaped teaspoon) into it and season with salt and pepper. Let the whole thing simmer over a medium heat for 40 minutes so that the aroma of the bay leaves can develop nicely. If necessary, add a little water, enough so that the fine tips of the minced meat just stick out of the brew.
- After 40 minutes we put the spiral noodles on.
- While the noodles are cooking, we bind our hash with a good tablespoon of flour (stirred in cold water until smooth), so that a nice, creamy sauce is created and let it simmer until the noodles are ready.
- We drain the finished noodles and put them in a large bowl. We taste the hash again with salt and pepper, pour it completely over the pasta and mix everything together well.
- I always serve it in the bowl at the table and everyone can take it themselves. I`ve never cleared anything left in the bowl from the table, but I could have gone back to the kitchen after dinner and made hash for dessert!
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