Leek and Mince, soooo deeelicious

Leek and Minced meat
This is such a quick and easy recipe that one can hardly call it a recipe. But what it absolutely is, is deeelicious.

Smoked paprika is the key ingredient in this dish so do try to find it. You can make it without it and just use normal paprika, either sweet or hot, but it definitely tastes better with the smoked stuff. It tastes like you’ve put chorizo sausage in it when you use smoked paprika.

I always add tomato paste, but recently made it in South Africa and I didn’t have any and the dish worked just as well without it. As a huge tomato fan, I do like to add it. Should you find the tomato a bit acidic, add a tsp of sugar or a drop of stevia to balance it out.

Serves 4-6
1 tbsp olive or other vegetable oil
500g minced meat, beef or beef & pork
750g-1kg leeks, sliced in about ½ - 1cm pieces
Salt and pepper
1 tsp smoked paprika, or more to taste
2 tins tomatoes, chopped (3 if using 1kg leeks and you like tomatoes!)
1 tsp paprika, optional
2 tbsp tomato paste, or more to taste, optional
Splash soy sauce to taste
1 tsp sugar, optional, if the tomatoes are tart
1 cup rice and 1 cup water, optional (see Step 4 below)

1. Brown the minced meat in the oil, then add the leeks and simmer for 5 minutes.
2. Add everything else and cook till the leeks are softened, about 30 minutes. If you like them really soft, you can cook the dish for even longer.
3. If you want to add the rice to the dish, add it after 20 minutes with a cup of water and let it cook for 10-15 minutes, or until the rice is cooked. Alternatively, cook rice separately as per the package instructions and serve with the dish.
4. Taste and adjust the seasoning.
Quick to prepare and really deeelicious. Enjoy!!

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