Summary

Ingredients

• 750 g potato (s), diced
• 500 g minced meat, mixed or oulash
• 1 small Can corn
• 1 small Can (s) tomatoes, peeled
• 2 bell pepper (s), diced
• 1 carrot (s), diced or thinly sliced
• 75 g bacon, mixed, diced
• Tomato paste, 1/3 tube
• 1 tablespoon sugar
• 0.25 liter ¼ meat broth
• 2 clove (s) garlic, chopped, not pressed
• 1 tablespoon Herbs Provence
• 1 tablespoon parsley, dried
• pepper
• Paprika powder, hot pink
• Olive oil, preferably cold-pressed
• Balsamic vinegar
• possibly chives
• possibly mashed potatoes powder

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Instructions

1. Fry the meat, onions, garlic and bacon with sugar in the hot olive oil. Add some balsamic vinegar and let it stew briefly. Add the corn (do not drain), tomatoes (do not drain), diced paprika and carrot pieces. Mash the tomatoes and simmer for about 10-20 minutes (depending on the type of meat).
2. Add the herbs, parsley, chives and potatoes and pour the meat stock on top until everything is just covered. Now cook for 20-30 minutes (until the potatoes are done).
3. Thicken with the tomato paste and season with pepper and paprika (there is more than enough salt in the meat stock and bacon). If the whole thing is not thick enough, you can thicken it with a little mashed potato powder.
4. Bread rolls or bread and salad go well as a side dish.