Potato pancakes with meat sauce

Name: Potato pancakes with meat sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Onions (approx. 240 g); 1 Garlic clove; 5 TABLESPOONS Oil; 400 g mixed minced meat; 2 TABLESPOONS Tomato paste; 4 TABLESPOONS Flour; 100 ml dry red wine; 1 can(s) (850 ml) Tomatoes; 1 Carrot; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 g Potatoes; 1 egg (size M); 75 g Fresh cream; 7-10 Tbsp Marjoram

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Onions (approx. 240 g)
1 Garlic clove
5 TABLESPOONS Oil
400 g mixed minced meat
2 TABLESPOONS Tomato paste
4 TABLESPOONS Flour
100 ml dry red wine
1 can(s) (850 ml) Tomatoes
1 Carrot
7-10 Tbsp dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 g Potatoes
1 egg (size M)
75 g Fresh cream
7-10 Tbsp Marjoram

Directions

1
Onions peel and in fine cubes cut. Peel the garlic and press it through a garlic press. Peel, wash and finely dice the carrot. Heat 1 tablespoon of oil. Meat approx. 5 Mi
2
Add 2/3 onion cubes and garlic. Stir in tomato paste and fry briefly. Dust with 2 tablespoons of flour and deglaze with red wine. Add the tomatoes and chop coarsely with a spatula.
3
Add the carrot and simmer for about 5 minutes. Season with herbs from Provence and season to taste with salt and pepper. Keep sauce warm. Peel, wash and grate the potatoes. Add the remaining onion cubes, egg and 2 tablespoons of flour and mix.
4
Season with salt and pepper. Heat 4 tablespoons of oil in a pan one after the other. Fry 16 small potato pancakes in portions and keep warm. Serve the potato pancakes with the sauce and crème fraîche.
5
Garnish with marjoram.