Served as a main dish with salad or as a side dish - this recipe is just brilliantly simple!approx. 20 minutes
500 g potatoes
400 g leeks
100 g carrots
100 g red pepper
150 g HANDL TYROL Tiroler Speck PGI Ham Cubes
200 g HANDL TYROL Tyrolean Kaminwurzerl
800 ml meat stock
125 ml white wine
1 tin tomato passata
1 garlic clove
1 bay leaf
- For the stew, peel the potatoes and cut into cubes. Cut the leeks into approx. ½ cm rings and grate the carrots into fine strips. Cube the pepper.
- Add the Tiroler Speck PGI Ham Cubes and the thin slices of Tyrolean Kaminwurzerl to a pan to sweat.
- Add the vegetables, cook briefly and add white wine. Then add the hot stock and herbs and cover and simmer for approx. 20 minutes.
- Add the tomato passata and cook for approx. 5-10 minutes.
- When the potatoes have the right consistency, remove the garlic, bay leaf and lovage, season and add extra seasoning to taste.
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