Ingredients:
1000 g mince (half and half)
1 glass of Schwartenwurst (speciality from the Magdeburg Börde)
2 onion(s), finely chopped
4 tbsp oil for frying
3 cloves of garlic
1 tbsp marjoram
pepper
Salt
Flour
Lovage (Maggi herb) or Maggi
1/3 liter of water or broth
Sauerkraut or pickles
Fry the meat with the diced onions, the chopped garlic and the pork rind in oil in a pan until “crumbly”. Pour water over it and let it simmer together with the lovage (either remove the lovage after a while or add it finely chopped from the start). Now mix some flour in a cup to avoid lumps later and add to the ground beef tip to thicken. Simmer for at least 5 minutes, stirring to avoid burning.
At the end, the minced meat has a pulpy, Bolognese-like consistency – similar to a Bolognese sauce. Season with salt and pepper.
This is usually served with boiled potatoes, which are “mashed” with the mince stuffing, and sauerkraut or just gherkins.
This is a recipe from the former GDR. We loved it as kids, just because you could mash the potatoes so nicely! My mom always made this dish when there was leftover ground beef or there was still plenty of month at the end of the money – so it’s a very inexpensive meat dish.
