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Cheeseburger Schupfnudel pan

updated

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Ingredients for 2 servings:

  • 1 pack of Schupfnudeln from the refrigerated section
  • 300 g minced meat, mixed
  • 2 tbsp tomato paste
  • 2 tbsp ketchup
  • 1 tbsp mustard, medium hot
  • 150 ml water
  • 5 pickles
  • e.g. processed cheese slice(s)
  • salt and pepper
  • Paprika powder, sweet
  • Oil for frying

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Fry the potato dumplings in oil until golden brown. When they’re a nice color, remove them from the pan and set aside. Fry the minced meat until crumbly. Add the tomato paste, ketchup, mustard, and seasonings, and let them sizzle a bit. Then deglaze with the water. Slice the gherkins and add them to the pan. Add the cheese slices and let them melt. Finally, add the potato dumplings to the sauce and simmer briefly. Tip: I also added a dash of gherkin vinegar to the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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