Fry the meat with the diced onions in oil in a saucepan until crumbly. Pour in water and simmer together with the lovage (either remove the lovage again after a while or add it from the beginning, finely chopped). Now mix a little flour in a cup to avoid lumps later and add to the minced meat to thicken. Simmer for at least another 5 minutes, stirring to avoid burning.
The minced stick has a pulpy, bolognese-like consistency - similar to a Bolognese sauce. Season to taste with salt and pepper.
Boiled potatoes, which are mashed with the minced sticks, are usually served with this. A fresh, green salad goes perfectly with it.
This is a recipe from the former GDR from my grandma. As children we were really crazy about it, if only because you could mash the potatoes so nicely! My grandma always made this dish when there was minced meat left or there was still a lot of months at the end of the money - so it`s a very inexpensive meat dish.
Alternatives: Instead of lovage for the sake of simplicity: Maggi. Plenty. Instead of flour stirred into water to thicken: Fix roux.
Tip: Leek rings added together with the onions also taste great (for 500 g minced meat, I always count on half a stick of leek).
The minced stick is suitable for freezing, even if the potatoes have been mashed in. Stir frequently when defrosting / cooking in the microwave.
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