Minced meat, onions and caraway seeds stew
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One more simple recipe goes in to my collection. I found it about 8 year ago, just when my girl stopped eating everything that is mixed (stews, pilafs, salads and etc.) I had to set this recipe aside. Now my girl eat everything (almost) and we can return to stews. So it’s time to write this recipe in my blog.
This stew doesn’t require much of your time, it just needs time to braise. I think freshly baked buns would be perfect here, but I had no time for them, so we ate with white bread. Original recipe calls for a lot more caraway, but I adjusted the amount for my family taste. Also be careful with the salt if using stock or you can end up with too salty stew (as I do sometimes 🙂 ).
Minced meat, onions and caraway seeds stew
Time needed:
Yields: 4 servings
Calories: 373 kcal / 1 serving
Ingredients:
- 500 g lean minced pork
- 2 onions
- 1 leek
- 1 tbsp. mustard
- 2 tbsps. wine vinegar
- 3/4-1 tbsp. caraway seeds
- 400 ml stock or water
- salt
- peppers
- 3-4 tbsps. sour cream
- 1-2 tbsps. oil
Directions:
- Heat oil in a deep pan and fry in it minced meat. Season with salt and peppers.
- Cut in rings or half-rings onions and leek. Add them to the pan when meat will be all brown.
- When onions and leek starts to soften, add all ingredients except sour cream. Braise 20 minutes on a low heat.
- In the end add sour cream and serve. Enjoy!
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