Quick stew with red cabbage and parsley puree

Name: quick stew with red cabbage and parsley puree
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram potato; 2 tablespoon olive oil; 500 gram minced beef; 0.5 tablespoon cornstarch; 200 milliliters Beef broth; 2 onion; 1 tin can tomato paste; 2 clove; 2 twig rosemary; 1 tablespoon balsamic vinegar; 250 gram mushroom; 1 pot Red cabbage; 100 milliliters warm milk; 50 gram butter; 1 bunch flat leaf parsley

Ingredients

1 kilogram potato
2 tablespoon olive oil
500 gram minced beef
0.5 tablespoon cornstarch
200 milliliters Beef broth
2 onion
1 tin can tomato paste
2 clove

2 twig rosemary
1 tablespoon balsamic vinegar
250 gram mushroom
1 pot Red cabbage
100 milliliters warm milk
50 gram butter
1 bunch flat leaf parsley

Directions

Boil the potatoes for about 20 minutes. In the meantime, heat the oil in a frying pan and fry the minced meat in 3 minutes.
Stir in the cornstarch through the stock. Add the onions, tomato paste, cloves, rosemary, vinegar, bouillon mixture and mushrooms.
Stir through, season with salt and pepper and simmer for about 15 minutes. Add some extra broth if it boils dry.
Heat the red cabbage. Mash the potatoes and add the milk, butter and parsley. Season the puree with salt and pepper.
Remove the cloves and sprigs of rosemary from the hachee. Serve the stew with the red cabbage and parsley puree.