Description
Herzhafter Eintopf mit zartem Rinderhack, süßen Möhren und cremigem Schmand. Goldene Kartoffelstücke und würzige Brühe verschmelzen zu einem sämigen, aromatischen Gericht mit feiner Paprika-Note.
Ingredients
Scale
- 500 g Hackfleisch vom Rind
- 500 g Möhren
- 1 kg Kartoffeln
- 2 Becher Schmand
- 3 Liter Brühe
- Salz
- Pfeffer
- Paprikapulver
- Gewürzmischung (Hackfleischgewürz, optional)
Instructions
- Begin by preparing the vegetables. Peel the potatoes and carrots thoroughly. Cut the potatoes into small, even cubes and the carrots into diced pieces of similar size. This ensures they cook evenly and quickly in the stew.
- Place the diced potatoes and carrots into a large soup pot. Pour in enough of the broth (from the 3 liters) to completely cover the vegetables. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Cook for about 20-25 minutes, or until both the potatoes and carrots are tender when pierced with a fork.
- While the vegetables are cooking, heat a large skillet over medium-high heat. Add the ground beef (Hackfleisch vom Rind) to the pan and break it up with a spatula or wooden spoon. Cook the beef, stirring occasionally, until it is browned and crumbly. This should take about 6-8 minutes.
- Season the beef generously with salt, pepper, and paprika powder. If you wish, add a Hackfleischgewürz (ground meat spice blend) for extra flavor. Stir the spices well into the meat and let it cook for an additional minute to release the flavors.
- Once the potatoes and carrots are tender, carefully pour off about half of the cooking broth from the pot into a separate bowl or container. Reserve this liquid, as you may need to adjust the stew’s consistency later.
- Add the seasoned, cooked ground beef to the pot with the potatoes and carrots. Stir everything together until the meat is evenly distributed throughout the vegetables. Reduce the heat to low to keep the mixture warm.
- Add the Schmand (sour cream) to the pot. Stir thoroughly to combine, ensuring the sour cream is fully incorporated and the mixture becomes creamy. The schmand will add richness and a pleasant tang to the stew.
- Check the consistency of the stew. If it seems too thick, gradually add some of the reserved broth back into the pot, stirring after each addition, until you reach a soft, slightly mashed and creamy consistency. The desired texture is a hearty, “matschig” (soft and a bit mushy) stew, not too soupy.
- Taste the finished stew and adjust the seasoning with additional salt, pepper, or paprika as needed. Serve the Kartoffel Hackfleisch Topf hot, ideally with some fresh bread or a sprinkle of fresh herbs if desired.
Notes
For an even richer flavor, you can sauté a chopped onion with the ground beef before adding it to the pot. The dish works well with different vegetables—try parsnips or peas for variety. Leftovers taste even better the next day, as the flavors continue to meld. Use full-fat Schmand or sour cream for the creamiest result.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 3 Portionen
- Calories: 350-500
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 20-30g
- Saturated Fat: 6-12g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
