Hackfleisch mit Kartoffeln (Print Version)
# Ingredients:
01 -
2 medium onions.
02 -
1 garlic clove.
03 -
700g waxy potatoes.
04 -
2 red bell peppers.
05 -
200g fresh carrots.
06 -
400g lean ground beef.
07 -
1 tbsp sweet paprika.
08 -
1 tsp hot paprika.
09 -
2 tbsp tomato paste.
10 -
2 bay leaves.
11 -
600ml vegetable stock.
12 -
1 tbsp vegetable oil.
13 -
400g canned diced tomatoes.
14 -
Salt to taste.
15 -
Black pepper to taste.
16 -
1 tbsp dark balsamic vinegar.
17 -
1/2 bunch fresh parsley.
18 -
1 tsp thyme leaves.
# Instructions:
01 -
Peel the onions and garlic, then chop them finely. Peel the carrots and potatoes—cut the carrots into small cubes and the potatoes into pieces about 2 cm big.
02 -
Rinse the peppers, remove the seeds and core, then dice the flesh into little cubes.
03 -
Heat up the oil and stir around the ground beef for 3 minutes until crumbly. Add the garlic, onions, and tomato paste, stirring for another 2 minutes.
04 -
Pour in the balsamic and deglaze the pot. Toss in the potatoes, carrots, peppers, bay leaves, stock, and canned tomatoes. Let it simmer gently for 20 minutes.
05 -
Give the parsley a rinse, shake it dry, and chop it up roughly while the stew cooks.
06 -
Fish out the bay leaves, then adjust the flavor with thyme, both types of paprika, salt, and pepper.
07 -
Scoop into deep dishes and sprinkle with the chopped parsley for garnish.
# Notes:
01 -
A hearty one-pot meal packed with veggies.
02 -
Gets even tastier if you eat it the next day.
03 -
Feel free to adjust the spice level to your liking.