Description
Herzhaftes Hackfleisch, zart geschmorte Kartoffeln und Möhren, knackige Bohnen und Paprika verschmelzen im Schlemmertopf zu einem bunten, aromatischen Eintopf mit sanftem Knoblauchduft und feiner Mais-Süße.
Ingredients
Scale
- 500 g Hackfleisch (ground meat, such as beef or mixed)
- 2 Zwiebeln (onions)
- 2 Knoblauchzehen (garlic cloves)
- 2 rote Paprikaschoten (red bell peppers)
- 300 g grüne Bohnen, frisch oder tiefgekühlt (fresh or frozen green beans, not from a jar)
- 800 g Kartoffeln, geschält gewogen (potatoes, weighed after peeling)
- 250 g Möhren, geschält gewogen (carrots, weighed after peeling)
- 1/2 Dose Mais (half a can of corn)
- 1/2 Tube Tomatenmark (half a tube of tomato paste)
- 1 Liter Gemüsebrühe (vegetable broth)
- 2 EL Olivenöl (2 tablespoons olive oil)
- 200 g Sahne-Schmelzkäse (cream cheese spread, melting cheese)
- 200 g Sahne (cream)
- Salz und Pfeffer (salt and pepper)
- Paprikapulver (paprika powder)
- Thymian (thyme)
- etwas Crème fraîche zum Garnieren (some crème fraîche for garnish)
Instructions
- Begin by preparing all your vegetables. Peel and finely chop the onions and garlic cloves. Wash the red bell peppers, remove the seeds and stems, and cut them into small, even cubes. Peel the carrots and potatoes, then cut them into small, uniform cubes to ensure even cooking. If you are using fresh green beans, wash and trim the ends, then cut them into bite-sized pieces. Drain the corn from the can and set aside.
- Heat the olive oil in a large stew pot or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up with a wooden spoon, until it is browned and cooked through. This will take about 5-7 minutes. Season the meat generously with salt, pepper, paprika powder, and thyme as it cooks.
- Add the chopped onions and garlic to the browned meat. Sauté for 2-3 minutes, stirring frequently, until the onions are translucent and the garlic is fragrant. Stir in the tomato paste and mix thoroughly so it coats the meat and aromatics.
- Pour the vegetable broth into the pot, stirring well to combine and deglaze any bits stuck to the bottom. Add the prepared potatoes, carrots, red peppers, green beans, and corn to the pot. Stir everything together to distribute the ingredients evenly.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the stew simmer gently for about 40 minutes. Stir occasionally to make sure nothing sticks to the bottom, and check that the vegetables become tender and the flavors meld together.
- After 40 minutes, remove the lid and add the cream cheese spread (Schmelzkäse) and the cream to the pot. Stir thoroughly until the cheese melts completely and the soup becomes creamy and smooth. Taste and adjust the seasoning with additional salt, pepper, paprika, or thyme if needed.
- Ladle the finished Schlemmertopf into bowls. For a special touch, add a dollop of crème fraîche on top of each serving, and sprinkle with freshly chopped parsley or additional herbs if desired. Serve hot, ideally with a crusty bread on the side.
Notes
You can use mixed ground meat (beef and pork) for extra flavor. For a lighter version, substitute with ground turkey or chicken. If you prefer a vegetarian version, omit the meat and add more beans or use a plant-based ground meat alternative. Feel free to add other vegetables you enjoy or have on hand, such as zucchini or celery. The stew tastes even better the next day, as the flavors have had more time to meld.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-550
- Sugar: 2-6g
- Sodium: 600-900mg
- Fat: 25-35g
- Saturated Fat: 9-15g
- Carbohydrates: 20-35g
- Fiber: 1-4g
- Protein: 35-50g
- Cholesterol: 90-150mg
