Ingredients:
400 g prep. waxy potatoes
1 onion
100 g mushrooms
1/2 bunch of chives
3 tbsp oil
250 g mixed mince
salt
pepper
100 g frozen peas
150 ml whipped cream
1/2 teaspoon sweet paprika powder
1 teaspoon light sauce thickener
Preparation:
1. Peel 400 g mostly waxy potatoes, cut in half and bring to the boil in a saucepan covered with cold water. Salt and cook over medium heat for 20 minutes.
2. Dice 1 onion. Clean and quarter 100 g mushrooms. Cut 1⁄2 bunch of chives into fine rolls.
3. Heat 3 tablespoons of oil in a large non-stick pan. Fry 250 g of the mixed minced meat all around until light brown and crumbly. Season with salt and pepper. Add onions and mushrooms, fry for 3 minutes.
4. Add 100 g frozen peas, 150 ml whipped cream and 150 ml water. Season with salt, pepper and 1⁄2 teaspoon sweet paprika powder. Bring to the boil and bind with 1 teaspoon light sauce thickener.
5. Drain the potatoes and serve with the sauce and sprinkled with chives.