John Myers
Colorful Pan Stew
The perfect colorful pan stew recipe with a picture and simple step-by-step instructions.
- 0,5 Chinese cabbage fresh
- 1 Green peppers
- 8 small Tomatoes
- 8 size Potatoes
- 1 a cup Liquid cream
- 1 tbsp Cream cheese
- Salt
- Curry powder
- Sweet paprika
- Pepper
- Fondor
- 1 tbsp Curry ketchup
- 1 tsp Dried oregano
- 0,25 L Water approx.
- 2 Mettenden
- 1 Onion
- 1 tsp Sugar
- 1 Clove of garlic
- Peel and dice the onion, quarter the meatloaf and cut into thin slices, fry well with a teaspoon of sugar in a high-walled pan without any fat until it is nice and brown.
- Wash the Chinese cabbage and cut into thin small pieces, peel the potatoes and cut into small cubes, first add the potatoes to the sausages for a few minutes and add the onions to fry, then the Chinese cabbage. Peel and finely chop the garlic clove and add to it.
- Wash and quarter the tomatoes, wash the peppers and remove the seeds and cut into thin pieces, add to the other things in the pan and braise with the lid on, so that the own juice is retained. After a while, fill up with water until the vegetables are almost covered.
- Add the cream cheese and the cream, season with the spices, let cook until everything is nice and soft. Serve with toast if necessary
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