Hunter's Stew with Minced Meat, Mushrooms and Potatoes

Ingredients

• 500 g small waxy potatoes
• 450 g white cabbage (1/2 small head)
• 200 g mushrooms
• 2 tbsp olive oil
• 250 g beef mince
• Salt
• Pepper
• piment d’Espelette
• 0.5 tsp dried marjoram
• 2 fresh bay leaves (or dried)
• 1 l beef broth
• 0.5 bunch Parsley (10 g)
• 2 tbsp wine vinegar

Instructions

1. 1.

   Peel, wash and halve or slice the potatoes. Clean the white cabbage, remove the core and cut the leaves into approximately 2 cm squares. Clean the mushrooms and halve, quarter or slice them depending on their size.

2. 2.

   Heat 1 tbsp of oil in a large pot. Sauté the mushrooms in it over medium heat for about 3 minutes. Then remove and set aside. Heat the remaining oil in the pot. Fry the minced meat in it over medium heat until crumbly in 8 minutes. Season with salt and pepper. Add the white cabbage, season with a pinch of piment d’Espelette and fry for 3-4 minutes.

3. 3.

   Add the potatoes, marjoram and bay leaves to the pot, pour in the broth and simmer everything over low heat for about 15 minutes. Add the mushrooms again and continue simmering for 3-5 minutes.

4. 4.

   Meanwhile, wash, shake dry and chop the parsley. Remove the bay leaves from the stew and stir in the vinegar. Season the hunter's stew with salt and pepper and sprinkle with parsley.