Summary

Ingredients

• 400 g minced meat
• 500 g potato (s), waxy
• 1 kohlrabi
• 300 g carrot (s)
• 1 onion (s)
• 2 cloves garlic
• 1 cup cream or creme fraîche
• 300 ml white wine or vegetable stock
• 2 tablespoon mustard
• 1 tablespoon tomato paste
• 1 tablespoon horseradish
• salt and pepper
• Paprika powder
• nutmeg

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Instructions

1. Peel the potatoes, cut in half lengthways and cut into thin slices. Clean and slice the kohlrabi and carrots. Peel and dice the onion, peel off the garlic cloves and press down with the flat side of the knife.
2. Sear the minced meat in a large saucepan, season with paprika powder and a little salt. Add the potato slices and let them roast a little. Add the tomato paste and also let it roast a little. Add the kohlrabi, carrots, onion cubes and garlic cloves.
3. Let toast briefly, then deglaze with white wine or broth. When all the roasted substances have been dissolved, continue adding liquid. Vegetables and meat do not have to be covered in liquid, as cream will be added later. Cover and simmer on a low heat until the potatoes are cooked through. The vegetables may still have a bit of bite.
4. At the end of the cooking time, add the cream and season with salt, pepper, nutmeg, horseradish and mustard. Bring to the boil briefly and serve.
5. I don`t understand the dish as a soup stew and therefore have a little less liquid. If you want more soup, you can use more liquid. Above all, it is important that the mustard only comes in at the end, otherwise it will lose too much of its taste.