Summary

Ingredients

• 500 g minced meat, mixed
• 600 g potato (s)
• 1 medium onion (s)
• 1 clove garlic
• 2 stalks celery
• 2 bell pepper (s)
• 500 ml meat stock
• 2 tablespoon tomato paste
• 1 tablespoon ajvar if necessary
• 1 teaspoon paprika powder, hot pink
• salt and pepper
• Cayenne pepper or Sambal Oelek your choice
• Thyme, chopped
• Rosemary, chopped
• Marjoram, chopped
• Caraway seeds, chopped
• Fat for frying

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Instructions

1. Clean the vegetables and cut into small pieces. Peel the onions and garlic and cut into small cubes. Peel the potato and cut into not too small cubes.
2. Sweat the vegetables in a little fat (I use clarified butter), add the chopped herbs and then add the minced meat. Add the tomato paste, paprika and possibly ajvar and stew everything for about 5 minutes. Season to taste with salt and pepper. Add the potatoes and the stock and stew everything together for approx. 20 minutes with the lid closed, until the potatoes are cooked (you can also boil the potatoes in salted water and then just stir them into the stewed vegetables). The vegetables should then stew mildly long enough so that they still have bite. Finally, season with cayenne pepper or sambal oelek. Serve hot.
3. Tip: The dish is hearty, but very tasty and becomes a little fruity if you add one or two peeled, pitted and finely chopped tomatoes last.