Potato and carrot stew

Ingredients for 6 servings:

• 500 g minced meat, mixed
• 800 g floury potatoes
• 4 carrots
• 1 onion(s)
• 2 cubes of stock
• 3 tsp curry powder
• salt and pepper
• Parsley
• 1 egg(s)
• Flour
• 200 ml cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the minced meat with the onion, egg, salt, and pepper. Form ping-pong ball-sized dumplings from the dough. Brown these in a pan. Set the finished meatballs aside. Meanwhile, peel and dice the potatoes and carrots. Pour the fat from the roast into a large pot and fry the diced potatoes and carrots in it. Reduce the heat to low, sprinkle over 2 tablespoons of flour and 2 teaspoons of curry powder, and sauté briefly. Pour in 1 liter of water, then increase the heat again. When the water boils, sprinkle in the stock cubes, bring to a boil briefly, and add the cream. Season with salt and pepper. Simmer over low heat with the lid on for 15 minutes, stirring occasionally. Season again to taste, stirring in the last teaspoon of curry (salt and pepper) if necessary. Then add the dumplings and parsley.