Onion Mince Pot
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large vegetable onions
- oil
- 500 g minced meat, mixed
- 2 tablespoon tomato paste
- 500 g potato (s), floury
- 350 g carrot (s)
- 250 g leeks
- 50 g celeriac
- 2 cloves garlic)
- 2 twigs lovage
- 0.25 teaspoon ¼ thyme
- 0.25 teaspoon ¼ rosemary
- 0.25 teaspoon ¼ oregano
- 2 teaspoons salt
- 0.5 tablespoon ½ pepper
- 1 tablespoon paprika powder
- 2 teaspoons mustard, hot
- 450 ml water, hot
- 0.5 ½ bunch parsley
- 150 g peas, fresh or frozen
Print Recipe
Pin Recipe Instructions
- Peel and roughly dice the onions (each weighing approx. 250-300 g). Heat the oil in a large saucepan and sauté the onion pieces for about 5 minutes until translucent. Add the minced meat. Cook with the onions over a medium heat for another 10 minutes, stirring occasionally, until the meat takes on a little color.
- Peel and wash the potatoes and cut them into very small cubes (length 0.5 cm, under no circumstances too big). Do not wash after cutting. Peel the carrots and cut into small cubes. Immediately add the diced vegetables with the tomato paste to the minced meat and sauté a little. Puree the leek, celeriac, cloves of garlic and lovage very finely with a food processor.
- Now add the thyme, rosemary and oregano. Increase the amount of fresh herbs slightly compared to dry goods. Cut everything very small. Add to the minced meat together with salt, pepper, paprika powder and mustard. Pour in water and bring to the boil. Cover and simmer the vegetables on medium heat for approx. 10-15 minutes until they are firm to the bite. If you like the vegetables even softer, you can extend the cooking time.
- Finely chop the parsley. Add the peas and parsley and simmer gently for another 5 minutes.
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