Minced meat and onion casserole

Ingredients for 8 servings:

• 750 g minced meat, mixed
• 750 g vegetable onions
• 500 g tomatoes
• 3 tbsp tomato paste
• 1 pack of parsley, frozen
• 1 pack of chives, frozen
• 3 tsp sweet paprika powder
• 150 ml broth
• 6 tbsp flour
• 3 tbsp butter
• 250 ml milk
• 200 g Emmental cheese, grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Halve the onions and cut into strips. Heat a little clarified butter in a pan and sauté the onions until translucent, then remove from the pan. Add a little more clarified butter to the pan and fry the minced meat briefly and quickly. Add the tomato paste, herbs, and paprika, salt and pepper if desired, and deglaze with the stock. Then dust with flour (a small sieve is helpful) and cook for about 1-2 minutes, stirring constantly, until creamy. Add the minced meat mixture to the onions. Blanch the tomatoes, then quarter or eighth them (depending on their size). Carefully add them to the minced meat and onion mixture and transfer everything to a baking dish. Now make a roux with the butter and flour and deglaze with the milk, add the grated cheese, and season with salt and nutmeg. Pour the sauce over the minced meat and onion mixture in the casserole dish and bake in the oven at 200°C (400°F) for about 35-40 minutes (convection oven: about 350°F). When the sauce is bubbling in the dish and the cheese sauce has a nice golden color, it’s ready. Serve with potatoes or pasta; rice is also an option.