Meaty farmer's stew with mettenden

Ingredients for 4 servings:

• 1 tbsp oil
• 600 g minced meat, mixed
• 1 m.-large onion(s), white
• 250 g bacon, diced
• 150 ml dry white wine
• 2 tbsp tomato paste
• 400 ml vegetable broth, strong
• 400 g potatoes
• 1 red bell pepper(s)
• 1 bell pepper(s), yellow
• 1 m.-large kohlrabi
• 4 carrots (snack carrots)
• 2 m.-large onion(s), red
• 400 g tomatoes, chopped, from the can
• 300 g Mettenden
• 200 g sour cream
• Pepper, white
• garlic powder
• Paprika powder, hot
• Sugar
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Peel the potatoes and rinse briefly under running water. Dice the white onion, cut the bell peppers, red onions, and potatoes into bite-sized pieces, and slice the snack carrots thickly. Peel the kohlrabi and cut it into bite-sized pieces, removing any woody bits. Cut the mettenden sausages into thick slices. Heat the oil in a large pot and fry the white onion and minced meat until crumbly. Then add the bacon and fry briefly. Deglaze with the white wine and bring to a boil briefly. Add the tomato paste and vegetable stock, stir well, and bring to a boil again. Add the chopped vegetables, canned tomatoes, and mettenden sausages, and simmer over low heat for about 40 minutes. Stir occasionally to prevent burning. (If you prefer, you can add the carrots and peppers after 20 minutes for a bit more crunch.) Finally, season to taste and stir in the sour cream. If the farmer’s stew is too runny, thicken with a little thickener or cornstarch. Serve hot. Serve with fresh baguette or toast. It’s best to prepare the farmer’s stew the night before so it can sit overnight. Season again the next day.