Kartoffel Hackfleisch Topf mit Schmand und Möhren


500 g Hackfleisch vom Rind

500 g Möhre(n)

1 kg Kartoffel(n)

2 Becher Schmand

3 Liter Brühe

Salz und Pfeffer


evtl. Gewürzmischung (Hackfleischgewürz)


Die Kartoffeln und die Möhren schälen, in Würfel schneiden und mit reichlich Brühe, sodass Kartoffeln und Möhren gut bedeckt sind, in einem großen Topf gar kochen.

Gleichzeitig das Hackfleisch in einer Pfanne braun und krümelig braten. Dabei gut mit Pfeffer, Salz und Paprikapulver, evtl. auch Hackfleischgewürz, abschmecken.

Wenn die Kartoffeln und die Möhren gar sind, die Brühe gut zur Hälfte abgießen und auffangen. Dann das Hackfleisch mit in den Topf geben. Bei kleiner Flamme warm halten und alles vermischen. Dann den Schmand unterheben.

Jetzt kann man je nach Wunsch wieder etwas von der aufgefangenen Brühe hinzugeben. Das Gericht sollte am Ende eine schöne „matschige“ Konsistenz haben.


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