Viking pot
Our recipe for Viking pot is a hit with the whole family and you can easily make it yourself! The Viking pan is packed with spicy minced meat, tender peas and carrots and a creamy sauce.
INGREDIENTS
2 onions
2 cloves of garlic
2 carrots
½ bunch of parsley (approx. 15 g)
400 g minced beef
1 egg (size M)
50 g breadcrumbs
2 tsp medium-hot mustard
Salt
1 tsp paprika powder (hot as hot)
freshly ground pepper
3 tbsp sunflower oil
1 tbsp flour (type 405)
400 ml vegetable stock
200 ml cream (30% fat)
150 g frozen peas
PREPARATION
1. Peel the onions and garlic. Finely dice the onions and chop the garlic. Wash the carrots and parsley and let them drain. Peel the carrots and cut them into 0.5 cm thick sticks. Pick off the parsley leaves and chop them.
2. Put the minced meat, egg and breadcrumbs in a bowl and mix with mustard, 1 tbsp diced onion and 1 tsp chopped garlic. Season with salt, paprika powder and pepper. Knead the mixture vigorously for 3 minutes and form into approx. 20 small balls (for 4 portions).
3. Fry the meatballs in a pan over high heat in the oil for 3-4 minutes on all sides. Remove the meatballs from the pan and set aside.
4. Sauté the remaining onions and garlic in the remaining oil in the pan for 2-3 minutes. Dust with flour, sauté for 1 minute, stir in the stock with a whisk so that no lumps form and simmer for 2-3 minutes.
5. Add the cream, peas, carrots, meatballs and half of the parsley to the sauce and continue cooking for about 10 minutes. Season with salt and pepper and sprinkle with the remaining parsley. Serve with boiled potatoes, mashed potatoes or pasta if desired. Enjoy
