Jules' colorful potato dumplings with minced meat

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 500 g potato dumplings
• 1 red bell pepper(s)
• 1 bunch of spring onions
• 2 stalk(s) leeks
• 1 class can/n mushrooms, whole
• ½ tbsp vegetable broth, instant
• 200 ml milk, alternatively Cremefine or coffee cream
• 400 ml water
• salt and pepper
• herb(s)
• marjoram
• Thyme
• Parsley
• Sauce thickener, light, OR:
• Cornstarch, for binding
• 1 tbsp cream cheese, low-fat, with herbs, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Fry the minced meat until crumbly, season with salt and pepper. Slice the spring onions and leek into rings, dice the bell peppers, and halve the mushrooms. Once the minced meat is cooked through, add the chopped vegetables and season with herbs. You can experiment, but don’t be too timid. Deglaze with water and milk and add the instant broth. Meanwhile, finish frying the potato dumplings separately and then add them to the minced meat pan. Mix everything together and thicken with sauce thickener or cornstarch, if desired. If you like, you can also stir in cream cheese with herbs.