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Minced meat, peas and carrots in a delicious crème fraîche sauce

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Ingredients for 4 servings:

  • 500 g minced meat, mixed
  • 420 g vegetables (peas and carrots from the can)
  • 400 g crème fraîche
  • 3 tsp broth, instant
  • ½ tsp salt
  • ½ tsp garlic granules
  • some black pepper
  • 800 ml water
  • Sauce thickener
  • Fat, for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Our Viking pot

Fry the minced meat in a pan until cooked through. Season with salt, pepper, and garlic granules. Drain the peas and carrots. When the minced meat is cooked through, add the peas and carrots and fry for about 2 minutes. Then add the water and season with stock. Whisk in the crème fraîche. Bring to a boil and thicken with a little sauce thickener. The Viking Pot tastes best with rice. Our kids could always eat it.

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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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