Description
Herzhaftes Hackfleisch trifft auf zarte Möhren, knackige grüne Bohnen und süße Paprika in einem cremigen Kartoffel-Mais-Eintopf. Saftig, würzig und sättigend – ein bunter Genuss mit vielfältiger Textur und tiefem Geschmack.
Ingredients
Scale
- 2 Paprikaschoten, rot
- 300 g Bohnen, grüne, frisch oder TK, nicht aus dem Glas
- 800 g Kartoffeln, geschält gewogen
- 300 g Möhren, geschält gewogen
- 600 g Hackfleisch
- 2 Zwiebeln
- 2 Knoblauchzehen
- ½ Dose Mais
- ½ Tube Tomatenmark
- 1 Liter Gemüsebrühe
- 2 EL Olivenöl
- 250 g Sahne-Schmelzkäse
- 250 g Sahne
- Salz und Pfeffer
- Paprikapulver
- Thymian
- etwas Crème fraîche zum Garnieren
Instructions
- Begin by preparing all the vegetables. Peel the onions and garlic cloves, then finely chop both. Next, wash the red bell peppers, remove the seeds and stems, and cut them into small, evenly sized cubes. Peel the carrots and potatoes, then cut them into small, uniform cubes as well to ensure even cooking.
- Heat 2 tablespoons of olive oil in a large soup or stew pot over medium heat. Once the oil is hot, add the 600 grams of ground meat (Hackfleisch) to the pot. Break the meat apart with a wooden spoon or spatula and sauté it thoroughly until it is browned evenly and no longer pink. This should take about 5-7 minutes.
- When the meat is browned, add the finely chopped onions and garlic to the pot. Stir frequently to prevent burning and cook until the onions become translucent and fragrant, about 3-4 minutes.
- Next, add half a tube of tomato paste to the pot. Stir well to coat the meat and onions with the tomato paste, allowing the paste to cook slightly for about 2 minutes. This will enhance its flavor and reduce any raw taste.
- Pour in 1 liter of vegetable broth to the pot, stirring to combine all ingredients. Bring the mixture to a gentle simmer over medium heat.
- Add the diced red bell peppers, carrots, potatoes, fresh or frozen green beans, and half a can of drained corn to the pot. Stir everything thoroughly to evenly distribute the vegetables in the broth.
- Cover the pot with a lid and reduce the heat to low. Allow the stew to cook gently for about 35 minutes, stirring occasionally. This will let the vegetables tenderize and the flavors meld together beautifully.
- After the cooking time has elapsed, remove the lid and stir in 250 grams of cream cheese and 250 grams of cream. Mix well until the cream cheese is fully melted and incorporated, resulting in a creamy and rich consistency.
- Taste the stew and season with salt, freshly ground black pepper, paprika powder, and thyme according to your preference. Stir well to distribute the seasoning evenly.
- Serve the Schlemmertopf hot, garnished with a dollop of crème fraîche on top. Optionally, sprinkle freshly chopped parsley or thyme for added freshness and visual appeal. Enjoy your hearty and satisfying meal!
Notes
For best results, use fresh or frozen green beans instead of canned to maintain a firmer texture and fresher taste. Adjust seasoning gradually, as the cream cheese and broth already add some saltiness. This dish can be prepared a day in advance and tastes even better after the flavors have melded overnight. Leftovers reheat well on the stove or in the microwave.
- 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
