Summary

Ingredients

For the broth:

• 4 large carrot (s)
• 0.5 ½ celeriac
• 4 medium potato (s), waxy
• 1 bulb ginger
• 1 bell pepper (s), yellow
• 2 leeks
• 3 cloves garlic, peeled
• 6 bay leaves, dried
• 5 carnation (s)
• 5 juniper berries
• 1 teaspoon allspice grains
• Sea salt, coarse
• some parsley, curled with a stem, fresh
• some coriander green with roots, fresh
• 4 tablespoon rapeseed oil
• 3 liters water

For the spice mix:

• 4 teaspoon sea salt, coarse
• 2 teaspoons allspice grains
• 2 teaspoons black peppercorns
• 2 teaspoons white peppercorns
• 2 teaspoons cayenne pepper
• 5 teaspoon marjoram
• 1 teaspoon thyme

Also:

• 2 large onions
• 2 large onions, red
• 4 tablespoon sunflower oil
• 1 kg minced meat, mixed
• 1 teaspoon, heaped mustard, medium hot
• 1 tablespoon, heaped tomato paste
• 4 cl sherry medium dry
• 4 cl white wine (Grau- or Weißburgunder), dry
• 1 liter vegetable stock
• 200 g mushrooms, fresh, sliced
• 150 ml whipped cream
• 1 tablespoon, heaped flour (type 405)

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Instructions

1. For the vegetable stock, peel the carrots, potatoes, onions, garlic and ginger. Cut off the peppers around the core, remove the partitions and seeds. Clean the leek and celery. Roughly dice all ingredients except for the garlic.
2. Heat the rapeseed oil in a large casserole, add the vegetables, sprinkle some of the sea salt on top and sweat everything well without it browning. Then add 3 liters of water, the cloves, bay leaves, juniper berries and allspice grains, stir and bring to the boil.
3. Reduce the heat to half, add the uncut parsley and coriander and simmer covered for 40 minutes. Stir occasionally and season with sea salt if necessary.
4. Filter the finished broth through a sieve or the sieve insert of a pasta pot and set aside. Tip: Prepare the broth the day before, this saves time. It is best to freeze the remains of the broth in portions.
5. For the minced meat seasoning, finely grind the allspice grains, sea salt, white and black pepper as well as thyme, marjoram and cayenne pepper in a large mortar. Set aside the mortar with the spice mixture.
6. Peel the onions and finely dice them. Clean the mushrooms, cut them into slices and set them aside separately.
7. Sprinkle the minced meat in a bowl with the minced meat seasoning and mix well.
8. Heat the sunflower oil in a roasting pan or deep pan, add the minced meat and fry until crumbly (lightly browned is good). Then add the onions, reduce the heat a little and continue to fry for about 10 minutes, stirring constantly, until the onions are translucent.
9. Now create a free area in the middle of the pan, add the mustard and tomato paste, roast briefly and mix with the minced meat and onions. Pour in the sherry and let it boil briefly. Add the broth and cook covered for 15 minutes.
10. Now fold the flour into the cream and stir vigorously. Reduce the heat to half, fold in the flour and cream mixture, add the mushrooms and wine and simmer on low heat for another 15 minutes.
11. This goes well with rice, spaetzle, broad noodles and mashed potatoes.