John Myers
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Flickerklops with Jacket Potatoes
The perfect flickerklops with jacket potatoes recipe with a picture and simple step-by-step instructions.
Flicker Blobs:
- 300 g Beef meat
- 2 Onions approx. 100 g
- 2 Garlic cloves
- 1 Carrot approx. 100 g
- 1 piece Celery approx. 100 g
- 1 piece Leeks approx. 100 g
- 4 tbsp Sunflower oil
- 1 tsp Mild curry powder
- 100 g Cooking cream
- 100 g Solid sour cream
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 1 tsp Sambal oelek
- 2 tbsp Smooth, sliced parsley
Flicker Blobs:
- Fry the minced beef in a pan with sunflower oil (2 tbsp) until crumbly and remove. Peel and dice the onions. Finely dice the garlic cloves. Peel and finely dice the carrot and celery. Clean and wash the leek, quarter lengthways and cut into fine pieces. Put sunflower oil (2 tbsp) in the frying pan and fry the onion cubes with the garlic cubes, carrot cubes, celery cubes and leek pieces for approx. 5 – 6 minutes with mild curry powder (1 teaspoon) / stir-fry. Add the crumbly seared minced meat again, briefly sear it / stir-fry and pour / add the cooking cream (100 g) and sour cream (100 g). Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), and sambal oelek (1 teaspoon) and simmer covered for about 8-10 minutes (the longer, the better!) / cook / let. Finally fold in the cut, flat-leaf parsley (2 tbsp).
Jacket potatoes: (For 2 people!)
- Wash the potatoes, cook in salted water (1 teaspoon salt) for about 18 minutes, drain and peel off.
Serve:
- Serve Flickerklops (1 soup ladle each) with jacket potatoes garnished with parsley.
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