Description
Herzhafter Kartoffel-Hackfleisch-Topf mit zartem Rinderhack, süßen Möhren und cremigem Schmand. Goldgelbe Kartoffelstücke treffen auf würzige Brühe, feine Gewürze und eine sanfte, sämige Konsistenz.
Ingredients
Scale
- 500 g Hackfleisch vom Rind
- 500 g Möhren
- 1 kg Kartoffeln
- 2 Becher Schmand
- 3 Liter Brühe
- Salz
- Pfeffer
- Paprikapulver
- eventuell Gewürzmischung (Hackfleischgewürz)
Instructions
- Begin by preparing the vegetables: Peel the potatoes and carrots thoroughly. Cut both the potatoes and carrots into evenly sized cubes, about 1 to 2 centimeters in size, to ensure even cooking.
- Place the diced potatoes and carrots into a large soup pot or Dutch oven. Pour in enough broth (about 3 liters) to generously cover the vegetables. Set the pot over medium-high heat and bring the broth to a boil.
- Once boiling, reduce the heat to a gentle simmer. Cook the potatoes and carrots for about 15 to 20 minutes, or until both vegetables are tender when pierced with a fork. Stir occasionally to prevent sticking.
- While the vegetables are cooking, heat a large frying pan over medium-high heat. Add the ground beef and break it up with a spatula or wooden spoon.
- Sauté the ground beef until it is well browned and crumbled, ensuring there are no large clumps. Season the meat generously with salt, pepper, and paprika powder. If you like, add some Hackfleischgewürz or your favorite ground meat seasoning blend. Continue to cook until all moisture has evaporated and the meat is fragrant.
- Once the potatoes and carrots are fully cooked, use a ladle to carefully remove about half of the broth from the pot. Pour the broth into a bowl or container and set it aside; you may need it later to adjust the consistency.
- Add the cooked and seasoned ground beef to the pot with the potatoes and carrots. Stir gently to combine all ingredients thoroughly.
- Reduce the heat to low and keep the pot warm. Add the Schmand (sour cream or crème fraîche) into the mixture, stirring gently to incorporate it completely. The dish should become creamy with a slightly thick and ‚mashy‘ texture.
- If the mixture is too thick, gradually add some of the reserved broth back into the pot until you reach your desired consistency. The final dish should be hearty and creamy, not soupy.
- Taste the stew and adjust the seasoning with additional salt, pepper, or paprika as needed. Serve hot, garnished with fresh parsley or chives if desired.
Notes
For a richer flavor, you can sauté a chopped onion with the ground beef. If you prefer a vegetarian version, substitute the ground beef with plant-based mince and use vegetable broth. The dish can be prepared ahead of time and reheated; it often tastes even better the next day as the flavors meld together.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache 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
