Potato and minced meat stew

Ingredients for 4 servings:

• 400 g minced meat
• 500 g potatoes, waxy
• 1 m.-large kohlrabi
• 300 g carrot(s)
• 1 onion(s)
• 2 cloves garlic
• 1 cup cream or crème fraîche
• 300 ml white wine or vegetable stock
• 2 tbsp mustard
• 1 tbsp tomato paste
• 1 tbsp horseradish
• salt and pepper
• Paprika powder
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

tasty and rich stew for cold winter days

Peel the potatoes, halve them lengthwise, and cut into thin slices. Trim and slice the kohlrabi and carrots. Peel and dice the onion, peel the garlic cloves, and press them down with the flat side of a knife. Brown the minced meat in a large pot, season with paprika and a little salt. Add the potato slices and let them brown slightly. Add the tomato paste and let them brown slightly. Add the kohlrabi, carrots, diced onion, and garlic cloves. Roast briefly, then deglaze with white wine or stock. Once all the browned ingredients have dissolved, add more liquid. The vegetables and meat do not need to be covered in liquid, as cream will be added later. Cover and simmer on low heat until the potatoes are tender. The vegetables can still have a bit of bite. At the end of the cooking time, add the cream and season with salt, pepper, nutmeg, horseradish, and mustard. Bring to a boil briefly and serve. I don’t think of this dish as a soup, so I use a bit less liquid. If you’d prefer it to be more soup-like, you can add more liquid. It’s especially important that the mustard is added at the end, otherwise it loses too much flavor.