Summary

Ingredients

• 3 leeks
• 1 large red pepper (s)
• 700 g potato (s), waxy
• 2 cloves garlic
• 400 g minced meat
• 0.25 liter ¼ vegetable stock
• 3 tablespoon sour cream
• salt
• pepper
• Paprika powder, or better still, ground cayenne pepper
• Herbs

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Instructions

1. First prepare the vegetables. Wash the potatoes and peppers and cut into cubes. Cut the leek lengthways and wash thoroughly under running water, then cut into half rings. Thorough washing is very important because there is often sand hidden between the layers!
2. Next, fry the minced meat in a large (!) Saucepan and season with salt, pepper, paprika powder or cayenne pepper and herbs. Add the leek and peppers and fry briefly. Cut the garlic very finely (or use the garlic press) and put it in the pot as well. Add the potatoes and pour the stock over them. Cook, about 15 to 20 minutes, until the potatoes are tender. Season to taste with the sour cream and finish seasoning with salt and pepper.