Celery stew with barrel finches

Name: celery stew with barrel finches
Total time: 40 min
Yield: 4
Ingredients: 500 gram minced beef; 500 gram half to half minced; 1 tablespoon Spice meatballs; 100 gram bacon; 1 kilogram crumbly potato; 1 bush celery; 100 gram butter; 100 gram liquid baking product; 2 Apple; 1 teaspoon curry powder

Ingredients

500 gram minced beef
500 gram half to half minced
1 tablespoon Spice meatballs
100 gram bacon
1 kilogram crumbly potato

1 bush celery
100 gram butter
100 gram liquid baking product
2 Apple
1 teaspoon curry powder

Directions

Mix the mince with the herbs and form rolls of it. Wrap the meat rolls with bacon.
Cook the potatoes with salt in about 20 minutes until done. Add the celery over the last 5 minutes of the cooking time.
Heat half of the butter and fry the kaanvinken around golden brown. Add a dash of water and cook for 10-12 minutes.
Drain the potatoes and celery, and collect a little bit of cooking liquid. Stamp with the rest of the butter, the apples, curry powder and some cooking water into a smooth stew.
Serve the katenfinches there.