Description
Herzhafter Hackfleisch-Kartoffeltopf mit zartem Gemüse, cremiger Sahne und schmelzendem Käse: Sämige Konsistenz, würziger Geschmack, goldene Farbe, kräftige Aromen und einladender Duft – pure Wohlfühlküche.
Ingredients
Scale
- 500 g mixed ground meat (Hackfleisch, gemischt)
- 2 cloves garlic
- 2 onions
- 500 g potatoes
- 500 g carrots
- 500 g leek (Porree)
- 1 cup cream (Sahne)
- 1 cup processed cheese (Schmelzkäse)
- 750 ml vegetable broth
- Salt and pepper
Instructions
- Prepare all the ingredients before starting: Peel the potatoes and carrots, then cut both into small, bite-sized cubes. Clean the leek thoroughly under running water to remove any grit, then slice it into thin rings. Peel the onions, cut them in half, and slice them into half-rings. Peel the garlic cloves and set aside.
- In a large, heavy-bottomed pot or Dutch oven, heat a little oil over medium-high heat. Add the mixed ground meat and cook, breaking it up with a wooden spoon or spatula, until it is browned and crumbled. This should take about 5-7 minutes.
- While the meat is browning, press the garlic cloves through a garlic press or finely chop them. Once the meat is mostly browned, add the pressed or chopped garlic and the sliced onions to the pot. Stir well and continue to cook for about 3-4 minutes, until the onions are softened and translucent and the garlic is fragrant.
- Add the prepared potato cubes, carrot cubes, and sliced leek to the pot with the meat, onions, and garlic. Stir everything together so the vegetables are well mixed with the meat. Allow the mixture to sauté for about 3-5 minutes, stirring occasionally, so the vegetables begin to soften slightly and take on some flavor.
- Pour in the vegetable broth, stirring to combine and making sure all the ingredients are submerged. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 25 minutes. Check occasionally and stir to prevent sticking. The potatoes and carrots should become tender during this time.
- After 25 minutes, check that the potatoes and carrots are cooked through by piercing them with a fork. Then, add the cup of cream and the processed cheese to the pot. Stir well until the cheese has completely melted into the broth and the soup is creamy and smooth.
- Season the stew with salt and freshly ground black pepper to taste. Stir and let everything simmer for another 2-3 minutes, uncovered, to allow the flavors to meld and the soup to thicken slightly.
- Taste the stew and adjust the seasoning if necessary. Once the stew is creamy and well-flavored, remove from heat. Serve the Hackfleisch Kartoffeltopf hot, garnished with fresh herbs if desired. Enjoy your hearty, comforting meal!
Notes
For extra flavor, you can add a pinch of nutmeg or some fresh chopped parsley at the end. The dish can be made ahead and reheats very well, making it perfect for meal prep or a cozy family dinner. If you prefer a slightly lighter version, you can use light cream or substitute some of the cream with milk.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 30-45g
- Cholesterol: 90-150mg
