in Germany

Leek and potato stew

updated

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Ingredients for 4 servings:

  • 750 g minced meat, mixed
  • 2 onions, finely diced
  • 1 garlic clove(s), pressed
  • 750 g leek
  • 750 g potatoes
  • 2 carrots
  • ¼ celeriac
  • 375 ml broth
  • salt and pepper
  • 100 g bacon, streaky
  • ½ bunch parsley

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Brown the minced meat with onion and garlic in oil in a large pot. Trim the leek and slice into thin rings. Peel the potatoes and carrots and slice them very thinly using a cucumber slicer. Finely dice the celery. Mix the vegetables well with the minced meat, pour over the broth, season generously with salt and pepper, and simmer covered over medium heat for about 25 minutes. Finely dice the bacon and fry thoroughly, then finely chop the parsley. Serve both separately with the stew. Everyone sprinkles a little on top of the stew to taste. The stew tastes especially good when seasoned, black-smoked Tyrolean bacon is used.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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