Summary

Ingredients

• 500 g Mett, Thurinian
• 300 g potato (s), mainly waxy
• 200 g carrot (s)
• 2 medium bell pepper (s)
• 2 bell pepper (s) (mini bell peppers)
• 2 medium onion (s)
• 1 leek
• 1 spring onion (s)
• 400 g sour cream
• 1 teaspoon, heaped fondor
• salt and pepper
• 200 ml vegetable stock
• sunflower oil or clarified butter

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Instructions

1. Peel the potatoes and cut into 1 cm cubes. Peel the carrots, cut in half lengthways and cut into slices or small sticks. Wash the peppers, remove the core and cut into 1 cm cubes. Peel the onions and cut into rings. Clean the leek, remove the ends (approx. 1 cm at the front, at the back) and cut into half rings. Prepare the spring onion in the same way. Prepare and prepare the vegetable stock.
2. Fry the mince in a wok or high pan in sunflower oil or clarified butter, but not too long so that it doesn`t get dry. Now add the onions and fry them until they are slightly translucent. Add the remaining vegetables and fry for 10 minutes. Stir occasionally.
3. Then deglaze with the broth and add the sour cream. Simmer for five to ten minutes over medium heat until the vegetables are a little softer than firm to the bite.
4. Season to taste with fondor, salt and pepper.
5. A pilsner goes just as well with it as a dry white wine.