Tyrolean minced meat pan

Ingredients for 2 servings:

• ½ kg minced meat
• 1 bottle of Cremefine, for cooking
• 1 garlic clove(s)
• 1 onion(s)
• 5 medium-sized potatoes, waxy
• Salt
• pepper
• 150 g bacon, diced
• 4 gherkins, with liquid
• marjoram

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Finely chop the onion and garlic and fry with the bacon cubes in a large pan until translucent. Add a little vegetable oil if desired. Then add the minced meat, season with salt and pepper, and cook slowly. In the meantime, peel and dice the potatoes and cook in salted water until tender. Don’t overcook them, as they will fall apart when mixed in the pan. When the minced meat is ready, add the marjoram, the finely chopped cucumbers, a splash of the cucumber juices, and the Cremefine sauce. Simmer on low heat. Once the potatoes are ready, simply strain them and add them to the minced meat. Mix well and return them to the stove, switched off but still warm, to simmer for 15 minutes. The bacon cubes are not a must; they taste very good without them too.