Summary

Ingredients

• 1 kg potato (s), floury boiling
• 500 g minced meat, mixed
• 1 Swiss chard
• 4 carrot (s)
• 250 g mushrooms, fresh
• 1 tablespoon tomato paste
• 200 g processed cheese
• 1 cup sour cream, 200 g
• 50 g parmesan, rated
• 2 small onions
• 1 clove garlic
• 750 ml vegetable stock
• 2 tablespoon rapeseed oil
• 1 bunch basil
• Salt and pepper
• curry powder
• Nutmeg, freshly ground
• Splash lemon juice

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, carrots, onions and garlic and cut into cubes. Clean the mushrooms with kitchen paper and cut in half. Cut the chard into leaves, clean and cut into strips. Wash the basil, pluck the leaves off, pat dry and roughly chop.
2. Fry the mince in hot oil in a high-sided pan. Add the potatoes, onions, garlic, mushrooms and vegetables and sauté.
3. Stir in the tomato paste, pour in the broth, bring to the boil and cook covered for approx. 20 minutes. Then refine with processed cheese and sour cream, season the spices to taste and round off with a few squirts of lemon juice.
4. Finally, spread the basil and parmesan over the dish and serve. Serve with toasted white bread.