Description
Herzhafter Wikingertopf: Zartes Hackfleisch, sanft gebräunte Zwiebeln und buntes Gemüse in cremiger Sauce. Sämig, würzig, mit feinem Biss – goldgelb und einladend, ein Fest für Gaumen und Auge.
Ingredients
Scale
- 500 g Hackfleisch (mixed ground meat, e.g., beef and pork)
- 1 small onion, peeled and finely diced
- A little olive oil, for frying
- Frozen peas, carrots, and corn (amount as desired, e.g., 200-300 g)
- 400 ml beef or meat broth
- 250 ml heavy cream
- Salt, to taste
- Pepper, to taste
- Paprika powder, to taste
- Chives, chopped (for garnish)
- Parsley, chopped (for garnish)
- Optional: sauce thickener (such as cornstarch or instant sauce thickener)
Instructions
- Place the ground meat in a large mixing bowl. Season it generously with salt, pepper, and paprika powder to taste. Mix everything thoroughly with your hands or a spoon until the seasonings are evenly distributed throughout the meat.
- With damp hands, form small meatballs from the seasoned ground meat, each about the size of a walnut. Set the meatballs aside on a plate.
- Heat a large frying pan or deep skillet over medium-high heat. Add a splash of olive oil and swirl to coat the bottom of the pan.
- Add the meatballs to the hot pan in a single layer, making sure not to overcrowd them. Fry the meatballs on all sides until they are nicely browned and cooked through, about 6-8 minutes. Turn them gently to ensure even browning.
- Once the meatballs are browned, add the finely diced onion to the pan. Stir and continue to sauté for 2-3 minutes, until the onion becomes soft and translucent.
- Add the frozen peas, carrots, and corn to the pan. Stir to combine the vegetables with the meatballs and onions, and cook for another 2 minutes until the vegetables start to thaw.
- Pour in the beef or meat broth, making sure to scrape up any browned bits from the bottom of the pan to incorporate more flavor into the sauce.
- Reduce the heat to medium. Add the heavy cream to the pan and stir well to combine. Allow the mixture to come to a gentle simmer.
- Let the mixture cook for about 5 minutes, stirring occasionally, so that the flavors meld and the sauce slightly thickens. If the sauce seems too thin, sprinkle in a little sauce thickener or mix a small amount of cornstarch with water and stir it into the sauce. Cook for an additional 1-2 minutes until the desired thickness is reached.
- Taste the sauce and adjust the seasoning with more salt, pepper, and paprika powder as needed. Stir in chopped chives and parsley for fresh flavor.
- Serve the finished Wikingertopf hot, garnished with more fresh herbs if desired. It pairs perfectly with rice, boiled potatoes, or creamy mashed potatoes as a side dish.
Notes
You can customize the vegetables according to your taste or use a pre-mixed bag of frozen mixed vegetables. If you prefer a thicker sauce, adjust the amount of sauce thickener to reach your desired consistency. For a lighter version, you can substitute some or all of the cream with milk. Wikingertopf is a family-friendly dish and can easily be doubled to serve a larger group. Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
