Potato Stew with Minced Meat

Make potatoes in their skins, cool, peel. Small potatoes whole, larger potatoes halve or quarter. Peel the garlic and chop into fine cubes.

Heat lard in a large saucepan and sauté finely chopped onion and garlic. Add the minced meat and stir-fry until brown. The meat must crumble. Season with salt, pepper and marjoram.

Heat the beef broth in another saucepan and add the paradeis pulp. If necessary, add a little salt and freshly ground pepper to taste. Add the clear soup and the paradeis pulp to the minced meat and simmer over medium heat. Stir occasionally.

Stir in the prepared potatoes and steam everything together for another 10 minutes. Sprinkle with a little parsley before serving.

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