Schupfnudel pan with minced meat, peppers and corn

Ingredients for 3 servings:

• 500 g potato dumplings
• 500 g minced meat
• 1 onion(s)
• 1 bell pepper(s), red
• 1 can Mexican corn mix
• 200 ml beef broth
• 200 ml cream or Cremefine
• ½ tsp salt
• 1 tsp pepper
• 1 tsp sweet paprika powder
• 1 tsp paprika powder, hot
• 3 tbsp ajvar
• Parsley, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and dice the onions. Deseed and slice the bell peppers. Brown the ground beef in a little oil in a large pan. Add the onions to the ground beef and cook for 2 minutes, stirring. Add the bell peppers and corn and cook for another 2 minutes. Deglaze with the beef broth, bring to a boil, and stir in the cream. Add the ajvar and simmer over low heat. Season to taste. Meanwhile, fry the potato dumplings in a second pan according to the package instructions until golden brown. Then add them to the ground beef mixture along with the chopped parsley and stir in. Serve and enjoy.