Summary

Ingredients

• 250 g bacon, mixed
• 250 g Mett (Thurinian)
• 250 g round beef
• 3 leeks
• 3 onion (s)
• 2 cloves garlic)
• 0.5 liter ½ white wine
• 1 large can (s) mushrooms, sliced
• 1 large can tomato (s)
• 400 g herbal cream cheese
• 1 cup cream
• 2 points herbs, frozen

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Instructions

1. Dice the bacon into small pieces. Cut the leeks into rings. Chop the onions into large cubes. Mince the garlic cloves finely.
2. Heat a large pan over medium-high heat. Add the bacon and fry for 3–4 min until the fat renders.
3. Add the onions and garlic, fry for 2–3 min, stirring occasionally.
4. Add the leeks and fry for 2 min, stirring occasionally.
5. Transfer all the fried ingredients to a large saucepan.
6. Pour the white wine into the hot pan to deglaze (scrape up any browned bits), then add this to the saucepan.
7. Add the canned mushrooms with their liquid and the mashed tomatoes. Stir everything together.
8. Bring to a simmer over medium heat and cook for 20 min, stirring occasionally.
9. Remove from heat. Stir in the herbal cream cheese, cream, and frozen herbs until well combined.
10. Return to medium heat and simmer for 3–5 min until the cream cheese is melted and the mixture is heated through.
11. Serve hot with baguette on the side.