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Mince Leek and Potato Saucepan

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Mince Leek and Potato Saucepan

The perfect mince leek and potato saucepan recipe with a picture and simple step-by-step instructions.

  • 2 Rods Leeks / leeks
  • 1 Pc. Onion
  • 1 toe Garlic fresh
  • 300 g Potatoes
  • 2 Pc. Bay leaves
  • 500 g Ground beef
  • 2 tbsp Oil
  • 500 ml Water
  • 200 g Processed cheese
  • 1 tsp Seasoned salt from my KB
  • 1 tsp Garlic pepper from my KB
  • 0,5 tsp Fenugreek powder
  • Telly cherry pepper
  • Freshly grated nutmeg
  1. Clean the leek, cut into rings and wash. Peel the onion and garlic, cut the onion into thin wedges and finely grate the garlic. Peel the potatoes, rinse with cold water and cut into small cubes.
  2. I let the minced meat through myself. I always do it like that 🙂 You just take what you have bought! 😉
  3. Then heat the oil in a saucepan and fry the onions a little, then add the minced meat and fry until crumbly. Until no more meat juice comes out. Then stir in the leek and potato cubes and sizzle for 5 minutes. Then deglaze with water, add bay leaves and some seasoned salt. Put the lid on and cook over a low heat for 10 minutes until the potatoes are done!
  4. Then add the processed cheese and season everything with seasoned salt, garlic pepper, pepper and fenugreek.
  5. Spread everything on 4 plates and serve! There was also baguette 🙂

My seasoning salt:

  1. My seasoning salt

Garlic pepper:

  1. Garlic and pepper all-rounder; o)
Dinner
European
mince leek and potato saucepan

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Written by John Myers

Professional Chef with 25 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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