John Myers
Ingredients for 2 servings:
- 1 large baguette(s)
- 250 g minced meat
- 100 g mushrooms
- ½ can corn
- 50 g cheese or feta, grated
- 150 ml broth
- 1 pearl onion
- 1 clove(s) garlic
- 1 tbsp tomato paste
- some salt and pepper
- some sweet paprika powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Clean the mushrooms and cut into strips. Brown the minced meat. Dice the onions and finely chop the garlic, then add both to the minced meat and fry. Add 1 tablespoon of tomato paste and fry briefly. Season with salt, pepper, and paprika. Place the cooked minced meat in a bowl and set aside. Add the mushrooms to the pan and fry. Add the drained corn and fry. Add the minced meat back in, deglaze everything with the stock, and let it simmer. In the meantime, cut off the top part, or rather the lid, of the baguette and hollow out the inside. Fill the baguette with the finished minced meat mixture and sprinkle with cheese or feta. If you like, you can put the lid back on the baguette at this point. This will allow the cheese to melt underneath. If you prefer crispy cheese, simply leave the lid off. Place the baguette in the preheated oven at 180°C fan-assisted oven for about 10-15 minutes. Serve with a nice, colorful salad. Tip: You can also make this with a loaf of bread. Cut off the top and hollow out the bread. Then fill it and put it in the oven.
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