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Russian Mince
Ingredients
| 2 large | onions |
| 1 tbsp | oil |
| 1 tbsp | butter |
| 500 g | beef mince |
| 1 stalk(s) | leek, cut into small rings |
| 5 tbsp | tomato paste |
| 250 ml | beef stock or vegetable stock |
| 1 tbsp | mustard |
| 1 tsp | noble sweet paprika powder or mild paprika powder |
| 250 ml | sour cream |
| salt and black pepper, to taste |
Method
Preparation time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a
Gently fry the onion in butter and oil for a short time. Increase the heat, add mince and fry till brown, breaking it up with a fork.
Turn heat down and add the leek, tomato paste, stock, mustard and paprika powder. Cover and simmer on a low heat for about 30 minutes, stirring occassionally.
Saeson with salt and black pepper to taste, pour the sour cream over and heat gently through.
Serving suggestion: Serve with pasta, potatoes or boiled rice. Freezing recommended, but add sour cream after after defrosting and reheating.
Turn heat down and add the leek, tomato paste, stock, mustard and paprika powder. Cover and simmer on a low heat for about 30 minutes, stirring occassionally.
Saeson with salt and black pepper to taste, pour the sour cream over and heat gently through.
Serving suggestion: Serve with pasta, potatoes or boiled rice. Freezing recommended, but add sour cream after after defrosting and reheating.
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