Clean, wash and cut the leek into rings. Clean mushrooms, wash and halve if necessary. Fry the minced meat in 1 tbsp. hot oil until crumbly. Season with salt, pepper and paprika, take out. Heat 1 tbsp. oil in the frying fat.
Sauté the mushrooms in it, season. Fry the leek briefly and fold in the minced meat.
Peel garlic and chop finely. Wash parsley, shake dry, chop. Heat butter in a large pan. Sauté garlic in it. Add bread and roast on each side until golden brown. Sprinkle with parsley.
Let it cool down a little.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Coarsely grate the cheese. For the icing, mix sour cream and eggs, season with salt and pepper. Stir in half the cheese. Line a greased casserole dish with 3-4 slices of bread and pour 1⁄4 cast on top.
Pour in the chopping mass. Again 1⁄4 Spread the cast on it. Halve the rest of the bread and spread it on top. Pour the rest of the icing over it and sprinkle with the rest of the cheese. Bake in a hot oven for about 45 minutes.