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Minced meat, leek and potato dumplings pan

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Ingredients for 4 servings:

  • 50 g butter
  • 1 pack of Schupfnudeln (500 g)
  • 1 tbsp rapeseed oil
  • 400 g leek, cleaned
  • 200 g crème fraîche with herbs
  • 250 g minced beef
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simply

Slice the leek into thin rings. Fry the potato dumplings in a pan with butter until golden brown. Heat the oil and fry the minced meat vigorously, seasoning with salt and pepper. When the minced meat is nicely browned, add the leek and fry everything until soft, about 5 minutes, then season generously with salt and pepper. Now add the minced meat and leek mixture to the potato dumplings and mix everything thoroughly. Add the herb crème fraîche and let it melt.

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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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