Bring water to the boil for the potatoes. Peel and chop the potatoes. Cook in salted water until tender.

Peel and finely chop the onion and garlic. Peel, rinse, and grate the carrots.

Heat oil in a frying pan. Add the minced meat and fry for about 3–4 minutes.

Add the onions and carrots to the pan. Season with salt, black pepper, and dried herb mix. Continue frying for a few minutes.

Add the tomato purée, mustard, and flour. Fry briefly until the flour takes on a little colour.

Gradually pour in the measured water, stirring constantly. Stir in the beef stock and bring to the boil. Simmer for about 8–10 minutes.

Rinse and tear the lettuce into a bowl. Rinse and dice the cucumber, then add it to the salad. Season with salad dressing.

Drain the cooked potatoes and mash them with a potato masher. Stir in the butter and add salt to taste if needed.

Serve the minced meat sauce with the mashed potatoes and salad.