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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!
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
