Minced meat dish with swollen stew herbs

Name: minced meat dish with swollen stew herbs
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 500 g onion; 75 g unsalted butter; 1 kg crumbly potato; 500 g half to half chopped; 2 el Zwolsche stoof; 1 tablet beef broth tablet; 70 g tomato paste; 150 ml water; 450 g leeks a la crème; 2 el bread crumbs

Dish of minced meat, with potatoes, tomatoes and onions.

Ingredients

Kitchen Stuff

1 puree tamper
1 baking dish or roasting pan

Directions

Preheat the oven to 190 ºC. Peel the onions, halve them and cut them into half rings.
Heat the butter and fry the onions for 25 minutes on low to medium heat until soft and golden brown. Season with pepper and salt.
Meanwhile, peel the potatoes and cut into equal pieces. Cook them in water for 20 minutes with salt.
In the meantime, heat the butter in a frying pan and fry the minced meat together with the Zwolsche stoofkruiden and the crumbled bouillon tablet in 10 min. On medium heat.
Mix in the tomato puree and the water and simmer for another 5 minutes.
In the meantime, heat the leeks à la crème in a pan.
Drain the potatoes and put them back in the pan. Add the leek and puree with a puree damper.
Put the minced meat in the baking dish, cover with the onions and spread the puree over it again.
Sprinkle with the breadcrumbs and spread the rest of the butter in lumps.
Fry the minced meat dish in the middle of the oven for 30 minutes until golden brown.