Recipe: Hörnlieintopf


Minced Meat & Macaroni - the way my mother in law used to prepare it

The first time I ate this was the day I met my then future-parents in law for the first time. My mother used to cook minced meat with macaroni regularly and I never liked it the way she prepared it (sorry mum!). So there I was, sitting at the table with curious eyes on me thinking I will have to eat something I don't like but will just pretend I do (no bad impression at the first meeting!). But this was heavenly! I absolutely loved it. So here it is, the recipe of this Swiss standard how my deceased mother in law used to prepare it. Enjoy!

Gericht Main Course
Länder & Regionen Switzerland
Portionen 4 portions


  • 1 tbsp butter
  • 1 piece big onion finely chopped
  • 1 piece clove of garlic finely chopped
  • 450 g minced beef
  • 1 knive tip paprika
  • 1 knive tip curry
  • 3 tbsp lemon juice
  • 3 tbsp white wine
  • 8 dl stock
  • 1 tsp salt
  • pepper
  • 350 g macaroni
  • 1 dl cream
  • 1 dl creme fraiche cheese
  • 3 tbsp parsley finely chopped


  1. Heat the butter in a wide pot.

  2. Add the chopped onion and garlic and brown them on low heat.

  3. Add the meat together with paprika and curry and cook it for some minutes on high heat, until the meat is slightly brown.

  4. Add the lemon juce, white wine and bouillon and add the salt and some pepper. Let this simmer on very low heat for 10 minutes.

  5. Add the macaroni, close the pot with a lid and let this simmer for another 15 minutes until the macaroni are al dente.

  6. Add the cream, creme fraiche cheese, parsley and season it with salt and pepper.


Best served with a green salad.

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