Summary

Ingredients

• 250 g minced meat, beef or mixed
• 1 medium onion (s), diced
• some oil
• pepper
• salt
• Paprika powder, noble sweet
• thyme
• basil
• oregano
• 200 ml meat broth
• 250 g celery, (white celery)
• a little cornstarch mixed with a few drops water
• Worcestershire sauce or Maggi to round off
• some sugar, or other sweetness

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Instructions

1. Heat some oil in a large pan over medium-high heat. Add the minced meat and cook for 5-7 minutes, breaking it apart with a spoon, until crumbly and cooked through. Add the diced onion and cook for 1-2 minutes until softened. Season with salt, pepper, paprika powder, thyme, basil, and oregano.
2. Cut the cleaned celery into roughly 2-3 cm pieces and set the leaves aside. Add the celery pieces to the pan and pour in the meat broth. Bring to a simmer over medium heat and cook for 15 minutes until the celery reaches your desired tenderness.
3. Stir the cornstarch mixture until smooth, then add it to the pan while stirring constantly for 1 minute to thicken the sauce. Season to taste with Worcestershire sauce or Maggi and a pinch of sugar. Chop the reserved celery leaves, stir them in, and serve with boiled potatoes.
4. Optional gratin variation: Transfer the dish to an oven-safe baking dish, top with grated cheese if desired, and bake at 250°C (482°F) for 10 minutes. Sprinkle with paprika powder and serve with white bread.