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Swabian Haschee with Spätzle | Quick & Hearty
(0)
25 min
Quick
Knuspr-Küche
Ein echter süddeutscher Küchenklassiker für den Feierabend: Saftig angebratenes Rinderhackfleisch in einer herzhaften, dunklen Sauce mit Zwiebeln, Tomatenmark und Majoran, serviert auf goldbraun in Butter geschwenkten Spätzle. In nur 25 Minuten auf dem Tisch!
Ingredients
Preparation method
Preparation & Searing
Peel and finely dice the onions and garlic cloves. Wash the parsley, shake dry, and finely chop.
Heat the vegetable oil in a large, deep frying pan. Add the ground beef and sear over high heat for about 5 minutes, breaking it up into crumbles, until nicely browned.
Finishing the Haschee
Add the diced onions and garlic to the ground beef and sauté over medium heat for about 3 minutes until translucent.
Chef's tip
If you prefer an even thicker sauce, mix 1 tsp of cornstarch with a little cold water and stir it into the Haschee shortly before the end of the cooking time.
Traditionally, a crisp green lettuce salad or a Swabian cucumber salad with sour cream makes a wonderful side dish.
30 min
Under an hour
