Carrot and potato stew

Ingredients for 4 servings:

• 5 large carrots
• 5 large potatoes, mainly waxy
• 250 g minced beef or mixed
• 4 Vienna sausages
• 1 handful of peas
• 1 handful of leek, cut into rings
• 1 small onion(s)
• 2 tbsp, heaped sour cream
• 200 g cream cheese
• 1 tsp, heaped paprika powder, sweet
• ¾ liter vegetable broth or stock
• some vegetable oil for frying
• salt and pepper
• marjoram
• Parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, quick and delicious

Peel and finely chop the onion. Trim and roughly dice the carrots and potatoes. Cut the leek and sausages into approximately 1 cm thick rings. Sauté the onion in a little vegetable oil until translucent, add the minced meat, and fry until the meat is crumbly. Only now add the sausages and fry briefly. Sprinkle with 1 teaspoon of paprika, stir well, and deglaze with the stock. Add the carrots, potatoes, leek, and peas and simmer gently for about 20 minutes. It shouldn’t boil. Sprinkle over 1 teaspoon each of chopped parsley and marjoram, stir in the sour cream and cream cheese, and simmer for a few more minutes. Season with salt and pepper. Great for parties or as a quick lunch or dinner. I often make this stew in the fall or winter. It goes well with fresh baguette.