Summary

Ingredients

• 500 g potato (s)
• 1 pinch (s) salt
• 1 roll, from the day before
• 1 medium onion (s)
• 1 clove garlic
• 750 g minced meat, mixed
• 1 egg (s)
• 1 pinch (s) salt and pepper, from the mill
• 1 pinch (s) paprika powder, noble sweet
• 100 ml milk
• 60 g butter
• 1 bunch parsley
• 3 tablespoon fried onions
• 600 g leek
• 3 large carrot (s)
• 0.25 liter ¼ vegetable stock
• 200 g cream
• 2 tablespoon sauce thickener, light, possibly a little less

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Instructions

1. Peel and wash the potatoes and boil them in salted water for about 25 minutes, then drain and mash them finely or press them through the potato press.
2. Finely dice half a carrot and sauté in 30 grams of fat. Warm milk. Chop the parsley, except for something to garnish, stir into the puree with the fried onions, carrots and milk. Let cool down.
3. Soak the bun in cold water. Finely chop the onion. Knead the minced meat, egg, onion and the squeezed out bun. With salt. Season the pepper and paprika.
4. Roll out the minced meat on cling film into a plate measuring 30 x 30 cm. Spread the mashed potatoes on top and roll up the mince with the help of the foil. Place the roll with the seam side down on the pan of the oven and fry in the preheated oven (top and bottom heat: 175 ° / convection: 150 ° / gas: level 2) for about 1 ¼ hour.
5. In the meantime, clean and wash the leek and carrots and cut into pieces. Heat the remaining fat in a saucepan. Sauté the leek and carrots in it. Pour in the stock and cook for 5 minutes. Pour in the cream, bring to the boil and bind with a sauce thickener. Bring to the boil again briefly. Season to taste with salt and pepper.
6. Arrange the minced roll with the vegetables on a platter. Serve garnished with parsley.
7. Tip:
8. If the dough is too soft to roll out, knead in 1-2 tablespoons of breadcrumbs or cornstarch.