Description
Herzhafter Eintopf mit zartem Blumenkohl, würzigem Hackfleisch und cremigen Kartoffelwürfeln, gebunden durch schmelzenden Schmelzkäse. Feine Paprika- und Chili-Noten sorgen für eine angenehme, samtige Wärme.
Ingredients
Scale
- 2 onions, chopped
- 400 g mixed ground meat
- 800 g potatoes, peeled and diced
- 1 head of cauliflower
- 200 g processed cheese
- 1 pinch chili powder
- 1 teaspoon sweet paprika powder
- Salt and pepper, to taste
- 1,200 ml water
- 1 tablespoon oil
Instructions
- Prepare all the ingredients: Peel and finely chop the onions. Peel the potatoes and cut them into small cubes. Wash the cauliflower, remove the leaves and core, and break or cut it into bite-sized florets. Set all prepared vegetables aside.
- Heat the oil in a large, heavy-bottomed pot over medium-high heat. Once the oil is hot, add the mixed ground meat. Sauté the meat, breaking it apart with a wooden spoon or spatula, until it is well browned and cooked through. This should take about 5–7 minutes.
- Add the chopped onions to the browned meat in the pot. Cook the onions with the meat for about 2–3 minutes, stirring occasionally, until the onions are translucent and softened.
- Sprinkle the chili powder and sweet paprika powder over the meat and onions. Stir well to combine the spices evenly into the mixture, allowing the flavors to develop for about 1 minute.
- Add the cauliflower florets and diced potatoes to the pot. Stir thoroughly to mix the vegetables with the meat and spices.
- Pour in enough water (about 1,200 ml) to almost cover all the ingredients in the pot. Stir to combine.
- Season the mixture generously with salt and pepper according to your taste.
- Bring the contents of the pot to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for about 20 minutes. During this time, the potatoes and cauliflower should become tender and cooked through. Stir occasionally to prevent sticking.
- After 20 minutes, check the doneness of the vegetables by piercing them with a fork. If they are soft, add the processed cheese to the pot. Stir until the cheese is completely melted and evenly distributed, creating a creamy consistency.
- Taste the stew and adjust the seasoning with additional salt and pepper if needed. Let the stew simmer uncovered for a few more minutes to allow the flavors to meld and the texture to thicken slightly.
- Serve the Blumenkohl Hack Kartoffel Eintopf hot in bowls. Optionally, garnish with fresh herbs like parsley or coriander, or add a dollop of sour cream for extra creaminess. Enjoy!
Notes
For an even creamier stew, you can add a cup of heavy cream along with the processed cheese. Adding a bit of chopped coriander provides a fresh flavor twist. If you prefer a thicker consistency, you can slightly mash some of the potatoes in the pot or use a thickening agent of your choice. The stew tastes even better when reheated the next day, as the flavors deepen and meld together. Serve with crusty bread for a complete meal.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 4 Portionen
- Calories: 250-350
- Sugar: 4-8g
- Sodium: 800-1200mg
- Fat: 13-20g
- Saturated Fat: 5-8g
- Carbohydrates: 30-40g
- Fiber: 3-6g
- Protein: 10-15g
- Cholesterol: 30-60mg
