Classic Swabian hash

Ingredients for 4 servings:

• 1 kg minced meat, mixed
• 4 large onions or more
• 4 large garlic cloves
• 14 tbsp olive oil
• 70 g Tomato paste, 3-fold concentrated
• 1 tbsp paprika powder, sweet
• 2 tbsp paprika powder, hot
• 1 tbsp oregano, dried
• salt and pepper
• Sugar
• Broth powder for 1 liter of meat broth
• 30 g butter
• 1 tsp mustard, medium hot
• 1 tbsp flour
• 150 ml water

Instructions

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

very spicy, inexpensive, a bit more complicated if a lot of people are very hungry.

Chop the onions into small pieces or dice them. Peel the garlic and cut it into fine pieces or slices. The more onions you use, the juicier the hash will be. Use one clove of garlic per onion. Heat 7 tablespoons of olive oil in a large pan. Add the onions and garlic and fry until light brown, stirring occasionally. Add 30g of butter and stir in. Add 1 heaped tablespoon of hot paprika, a heaped teaspoon of black pepper, and a pinch of salt. Fry until well browned, stirring constantly. The darker the onions are fried, the richer and more flavorful the hash will be. Remove the onions from the pan and set aside. Add 7 tablespoons of olive oil to the pan and heat. Add the ground beef and fry thoroughly until the beef is gray throughout. Break the beef into small pieces with a spatula while frying. Return the fried onions and garlic to the pan and mix. Continue frying for about 5 minutes, stirring constantly. Deglaze with 1 liter of clear meat broth and bring to a boil. Add 1 heaped tablespoon of paprika, 1 heaped tablespoon of sweet paprika, 1 heaped tablespoon of oregano, and 1 heaped teaspoon of black pepper and stir in. Add the mustard and tomato paste and stir in. Add a pinch of sugar. Simmer on medium heat for 15 minutes, stirring frequently. Season with black pepper, salt, and hot paprika. Remove the pan from the heat. Whisk 1 tablespoon of flour into 1/2 cup of water until the water and flour are combined. Whisk 3 tablespoons of the liquid from the hash into the water/flour mixture. Then stir this mixture into the hash and return the hash to the heat. This will thicken the liquid in the hash into a nice, creamy sauce. Let it cook for about 2-3 minutes more. Serve hot with spiral noodles or spaetzle.