A bean recipe for every taste:
In a frying pan, brown minced meat. Add the onions and continue to fry gently until the onions are translucent. Add apples, chopped egg, paradeis pulp and horseradish. Season this quantity with salt, bell pepper and paprika powder and sauté for 10 min, at low temperature, stirring occasionally.
In the meantime, blanch the beans in salted water and cut the potatoes into pieces of about two centimeters. Melt the butter in another frying pan and sauté the potatoes and the beans while they are still hot. Finally, add sour cream or crème fraiche to the minced meat and spread evenly.
Serve the minced meat with beans and potatoes.
If you mix the paradeis pulp with a little bit of cooled pressed rapeseed oil and a little bit of water, it spreads much better and coats the mince.