Summary

Ingredients

• 3 red pepper (s)
• 2 vegetable onion (s)
• 4 garlic clove (s)
• 2 large potatoes
• 400 g round beef
• 125 ml white wine
• 600 ml vegetable stock
• 200 ml heavy cream or cooking cream
• 150 g processed herb cheese
• 1 tablespoon turmeric
• 2 teaspoons paprika powder, noble sweet
• 2 teaspoons paprika powder, hot pink
• 8 sprig (s) thyme, fresh
• 2 pinch (s) sugar
• salt and pepper
• oil
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Cut a bell pepper into small cubes. Finely dice two cloves of garlic. Also cut a vegetable onion into small cubes.
2. Fry the minced meat in oil until lightly browned and crumbly. Add the onion, paprika and garlic cubes and season with salt and pepper. Continue frying for 3 minutes, then remove from heat.
3. Roughly dice the remaining peppers, garlic cloves and the second onion. Peel the potatoes and chop them roughly as well.
4. Fry everything together in oil and sauté for 2 minutes while stirring. Add the white wine and let it boil down almost completely. Add the vegetable stock, cream, turmeric, both kinds of paprika powder and the thyme stalks. Season to taste with salt and pepper. Bring to the boil and simmer for 20 minutes in a closed pot over low heat.
5. Remove the thyme stalks, stir in the processed herb cheese and puree everything with the hand mixer. Season again with salt, pepper and sugar. Add the minced meat and paprika mixture and serve sprinkled with coarsely chopped parsley.
6. Baguette or ciabatta tastes good with it.