potato dumpling pan

Ingredients for 4 servings:

• 1 pack of Schupfnudeln from the refrigerated section (500 g)
• salt water
• 400 g minced meat, mixed
• some butter for frying
• 500 g beans, green
• 1 can of tomatoes, chunky (pizza tomatoes) or 3 – 4 fresh tomatoes
• 250 ml vegetable stock
• 200 ml cream
• 1 onion(s)
• 3 tbsp tomato paste
• salt and pepper
• savory
• Garlic
• Caraway seeds
• chili

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and trim the beans, and cut into 2-3 cm long pieces. Then boil them in salted water until al dente. Season the minced meat with salt, pepper, garlic, and caraway seeds to taste, and form it into small dumplings. Peel and dice the onion. Heat a little butter in a pan. Fry the meatballs and onions. Once both have taken on some color, add the potato dumplings and fry briefly. Then add the tomatoes, vegetable stock, and tomato paste, and simmer gently. Stir in the beans and cream. Season everything generously with salt, pepper, savory, chili if desired, and a pinch of sugar. Simmer gently for a while and season to taste. Serve. Tastes even better reheated the next day when everything is well marinated.