Description
Wikingertopf überzeugt mit saftigem Hackfleisch, zartem Gemüse und cremiger Sauce. Goldbraun angebraten, duftet er würzig, schmeckt vollmundig und sorgt mit bunter Optik für herzhaften Genuss.
Ingredients
Scale
- 500 g Hackfleisch (mixed ground meat, such as beef or pork)
- 1 small onion, peeled and finely diced
- A little olive oil, for frying
- Mixed frozen vegetables (peas, carrots, and corn)
- 400 ml beef broth
- 250 ml heavy cream
- Salt, to taste
- Black pepper, to taste
- Paprika powder, to taste
- Chopped chives
- Chopped parsley
- Optional: sauce thickener (such as cornstarch or a commercial sauce binder)
Instructions
- Begin by preparing all your ingredients. Peel and finely dice the onion. If using fresh herbs, finely chop the chives and parsley. If using frozen vegetables, measure out the desired amount (approximately 200–300 g). Set everything aside.
- Place the ground meat in a large mixing bowl. Season it generously with salt, black pepper, and paprika powder to taste. Mix well to evenly distribute the seasonings throughout the meat.
- With clean hands, form the seasoned ground meat into small, bite-sized meatballs, each about the size of a walnut. Place the formed meatballs on a plate or tray.
- Heat a large, deep frying pan or pot over medium-high heat. Add a little olive oil to the pan, enough to lightly coat the bottom.
- When the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Sear the meatballs on all sides until they are well browned and cooked through, turning them gently with tongs or a spatula. Remove the browned meatballs from the pan and set them aside on a plate.
- In the same pan, add the finely diced onion. Sauté the onion over medium heat for 2–3 minutes until it becomes soft and translucent, scraping up any browned bits from the bottom of the pan for extra flavor.
- Return the browned meatballs to the pan with the onions. Add the frozen peas, carrots, and corn to the pan and stir gently to combine.
- Pour in the beef broth, making sure the meatballs and vegetables are mostly covered. Stir gently and bring the mixture to a simmer over medium heat.
- Once simmering, reduce the heat to medium-low. Add the heavy cream to the pan and stir to combine. Let the mixture cook together for about 5 minutes, allowing the flavors to meld and the sauce to heat through. Stir occasionally, being careful not to break up the meatballs.
- If you prefer a thicker sauce, sprinkle a small amount of sauce thickener or cornstarch (dissolved in a little cold water) into the pan. Stir well and let the sauce simmer for another 1–2 minutes until it reaches your desired consistency.
- Taste the sauce and adjust the seasoning with additional salt, black pepper, and paprika powder if needed. Stir in the chopped chives and parsley for a fresh herbal flavor.
- Serve the Wikingertopf hot, garnished with extra herbs if desired. This dish pairs perfectly with freshly cooked rice, boiled potatoes, or creamy mashed potatoes. Enjoy your hearty and flavorful meal!
Notes
You can use any type of ground meat you prefer, such as beef, pork, or a mix. For extra flavor, you can add a pinch of garlic powder or a dash of Worcestershire sauce to the meat mixture. If you like a richer sauce, increase the amount of cream or add a spoonful of crème fraîche. The vegetables can be varied according to your taste or what you have on hand. Leftovers keep well in the refrigerator and can be gently reheated. Serve with your favorite sides for a complete meal.
- 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
