Paprikäse Hackfleisch

A friend brought us back some incredible cheese from Switzerland not too long ago, and we’d been waiting for the perfect time to use it. Well, after he grew a pumpkin in the garden, my sous chef was reading through some past Pumpkin Recipes looking for something to make, and he found a Swiss style preparation (Kürbis Rösti). He then said he wanted that soon, and we started thinking Swiss (which admittedly, is never too far from front of mind)! So, we defrosted our stash of Sbrinz (a lot like a fresh Parmesan) and some ground venison and built this meaty, creamy, paprika-ey, full flavoured entree! For what it’s worth, we think adding peas to the pan as it all cooks would be awesome.

We served our meat with Kürbis Rösti. That said, this would go well with other Rösti (Classic Potato, Beet and Potato, or Turnip)…or if you prefer dumplings, try out Spätzli (or one of our variants with Spinach, Beets, or Sweet Potatoes)!

Time: 25 Minutes


  • Ground Meat. We used Venison, but Beef, Chicken, and Pork would also work.
  • Onion
  • Heavy Cream
  • A salty melting cheese. We used Sbrinz, but since that can be extremely difficult to find, we suggest fresh Parmesan or Gruyere.
  • Paprika
  • Salt
  • Black Pepper


  • Melt some butter in a large pan.
  • Dice your onion, and add it to your pan. Sauté for a few minutes until the onion begins to caramelize.
  • Add your ground meat to your onions, and break it all up with your spatula. Then, sprinkle in a little salt, a medium amount of black pepper, and a heap of paprika. Cook until your meat is fully cooked, and the liquids have evaporated from your pan.
  • Pour in some cream, and add your cheese. Heat to melt, and stir to coat your meat in the cheesey goodness.
  • Plate, devour, and enjoy!


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