Minced Meat – Leek – Noodle Fork Stew

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

2 leeks, (about 500 g)
1 liter meat stock, (instant)
3 tablespoon vegetable oil, neutral
250 g minced meat, mixed
250 g pasta, (spirals)
1 gr.can tomato paste, (40 g)
0.5 teaspoon ½ salt
0.5 teaspoon ½ paprika powder, noble sweet

Instructions

Peel off the withered leaves from the leeks. Cut off dark green parts and roots. Use only the light and medium green of the leek. Cut the leek sticks lengthways, wash them thoroughly and cut into rings about 2 cm thick. Heat the broth. Heat the oil in a large saucepan and add all of the minced meat at once. Fry until crumbly while stirring over medium heat. Place the uncooked pasta, leek, tomato paste, salt and paprika on top of the meat. Pour the broth over it, stir everything, covered and bring to a boil over high heat.
Turn down the temperature and cook the fork stew over low heat for about 20 minutes.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.