Description
Saftiges Hackfleisch trifft auf zartes Gemüse in cremiger Sauce, fein gewürzt. Der Wikingertopf begeistert mit herzhaftem Aroma, zartem Biss und appetitlich goldener Farbe – ein schnelles Wohlfühlessen für jeden Tag.
Ingredients
Scale
- 450 g mixed ground meat
- 1 small onion, peeled and finely diced
- Some oil for frying
- 1 small can peas with carrots
- 250 ml meat broth
- 150 ml cream
- Salt, to taste
- Pepper, to taste
- Paprika powder, to taste
- Chives, to taste
- Parsley, to taste
- Sauce thickener, if needed
Instructions
- Prepare all your ingredients before you begin. Finely dice the onion, measure out the cream and meat broth, and drain the can of peas and carrots if necessary.
- In a large mixing bowl, combine the mixed ground meat with salt, pepper, and paprika powder to taste. Mix thoroughly so the seasonings are evenly distributed throughout the meat.
- With your hands, form small, evenly sized meatballs from the seasoned ground meat. Try to make them all similar in size so they cook evenly.
- Heat a large frying pan over medium-high heat and add a little oil. Once the oil is hot, carefully place the meatballs into the pan, making sure not to overcrowd them.
- Fry the meatballs on all sides until they are well browned and cooked through. This should take about 5-7 minutes, depending on their size. Turn them occasionally for even browning.
- Add the finely diced onion to the pan with the meatballs. Sauté the onion for 2-3 minutes, stirring occasionally, until it becomes soft and translucent.
- Add the peas and carrots (with their liquid if desired, or drained) to the pan. Stir well to combine all the ingredients.
- Pour in the meat broth and stir, making sure to scrape up any browned bits from the bottom of the pan for extra flavor.
- Add the cream to the pan and stir to combine. Bring the mixture to a gentle simmer over medium heat.
- Let the mixture cook for about 5 minutes at a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly.
- If the sauce is too thin, sprinkle in a little sauce thickener according to package instructions while stirring constantly, until the desired consistency is reached.
- Taste the sauce and adjust the seasoning with additional salt, pepper, and paprika powder if needed.
- Just before serving, sprinkle over freshly chopped chives and parsley for a burst of color and flavor.
- Serve the Wikingertopf hot, ideally with mashed potatoes, rice, or noodles as a side dish.
Notes
For an extra touch, you can add a splash of mustard or a pinch of nutmeg to the meat mixture for more depth of flavor. Wikingertopf pairs perfectly with mashed potatoes, rice, or pasta. If you like a thicker sauce, use more sauce thickener or let the sauce simmer a bit longer. Fresh herbs give a brighter flavor, but dried can be used in a pinch.
- 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: 15-25g
- Cholesterol: 60-100mg