Stepan`s Sour Cream Chop
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g Mett, Thurinian
- 300 g potato (s), mainly waxy
- 200 g carrot (s)
- 2 medium bell pepper (s)
- 2 bell pepper (s) (mini bell peppers)
- 2 medium onion (s)
- 1 leek
- 1 spring onion (s)
- 400 g sour cream
- 1 teaspoon, heaped fondor
- salt and pepper
- 200 ml vegetable stock
- sunflower oil or clarified butter
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into 1 cm cubes. Peel the carrots, cut in half lengthways and cut into slices or small sticks. Wash the peppers, remove the core and cut into 1 cm cubes. Peel the onions and cut into rings. Clean the leek, remove the ends (approx. 1 cm at the front, at the back) and cut into half rings. Prepare the spring onion in the same way. Prepare and prepare the vegetable stock.
- Fry the mince in a wok or high pan in sunflower oil or clarified butter, but not too long so that it doesn`t get dry. Now add the onions and fry them until they are slightly translucent. Add the remaining vegetables and fry for 10 minutes. Stir occasionally.
- Then deglaze with the broth and add the sour cream. Simmer for five to ten minutes over medium heat until the vegetables are a little softer than firm to the bite.
- Season to taste with fondor, salt and pepper.
- A pilsner goes just as well with it as a dry white wine.
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