Carinthian Cornmeal Sterz with Minced Meat | Hearty & Juicy

Peel and finely chop the onion and garlic cloves. Slice the chives into thin rings and set aside for the garnish.

Heat half of the clarified butter (approx. 25 g) in a large frying pan. Sauté the chopped onion until translucent, then briefly sauté the garlic. Add the mixed minced meat and brown it over high heat until crumbly and well-roasted.

Stir in the tomato paste and fry for 1 minute. Season with sweet paprika powder, dried marjoram, caraway seeds, salt, and pepper. Deglaze with about 150 ml of the hot beef broth, reduce the heat, and let the minced meat gently simmer covered for approx. 15 minutes until rich and saucy.