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Recipe of: © Monsieur Cuisine

Colourful country casserole with lemony sour cream

MC connect
6 portions
Ready in: 0:52 h
Preparation time: 20 min.
Created on: 30.01.2019
  • 150 g soured cream (20% fat)
  • a squeeze of lemon juice
  • 1 tsp salt plus an extra pinch
  • ½ tsp pepper plus an extra pinch
  • 1 red pepper (125 g)
  • 1 yellow pepper (125 g)
  • 400 g waxy potatoes
  • 150 g fine green beans
  • 1 leek (100 g, white and pale-green parts only)
  • ½ Spanish onion (180 g)
  • 1 mild red chilli (15 g)
  • 3 tbsp olive oil
  • pinch of sugar
  • 600 g mixed beef and pork mince
  • 1 tbsp plain flour (type 405)
  • 400 g chopped tomatoes, tinned
  • 300 ml hot vegetable stock
  • 50 g soft Gouda (30% fat)
  • 1 tbsp dried herbes de Provence
  • 1 tsp sweet paprika
  • ½ tsp nutmeg


Per portion:

  • calorific value
    1922 kj / 459 kcal
  • protein: 25 g
  • carbohydrates: 20 g
  • fat: 31 g
Preparation time
20 min.
Ready in
0:52 h
  1. Put the soured cream, lemon juice and 1 pinch each of salt and pepper in the blender jug and, with the measuring beaker in place, process for 20 seconds/speed setting 3. Decant and rinse out the blender jug.
  2. Cut the peppers into quarters, remove the cores, wash them inside and out, then cut them into bite-sized pieces, discarding the stalks. Peel and wash the potatoes and trim and wash the fine green beans. Cut the potatoes and beans into bite-sized pieces.
  3. Trim and wash the leek, cut into quarters lengthways and slice into small pieces.
  4. Peel the Spanish onion and cut it into eighths. Wash the chilli, cut it in half lengthways, deseed and wash.
  5. Place the onion and chilli in the blender jug and, with the measuring beaker in place, chop for 6 seconds/speed setting 8. Use the spatula to scrape the pieces down the inside of the blender jug.
  6. Add the olive oil and 1 pinch of sugar and, the measuring beaker not inserted, sauté everything with the roast button/4 minutes/110 °C. Add the minced meat and leek and, the measuring beaker not inserted, brown with the roast button/6 minutes/120 °C.
  7. Sieve in the flour. Add the peppers, potatoes, beans, tomatoes, hot vegetable stock, soft cheese, herbs, paprika, nutmeg, 1 teaspoon of salt and ½ teaspoon of pepper and, with the measuring beaker in place, cook everything with the reverse button/22 minutes/speed setting 1/100 °C.
  8. Season the casserole again with salt and pepper and, with the measuring beaker in place, process with the reverse button/20 seconds/speed setting 2.
  9. Arrange the casserole on deep-rimmed plates and serve with a dollop of lemon sour cream on top of each.



Rice or French bread make a good accompaniment.




Bon appétit with Monsieur Cuisine