Spicy minced meat stew with potatoes and peppers

Ingredients for 4 servings:

• 500 g minced beef
• 7 large potatoes
• 1 onion(s)
• 2 bell peppers, red and yellow
• 200 g tomatoes
• 1 small can of corn
• 200 ml vegetable stock, possibly more
• 1 tbsp olive oil
• 2 tbsp Italian herbs
• chili flakes
• salt and pepper
• 1 cup of crème fraîche, approx. 150 – 200 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and tasty

Peel the potatoes and cut into cubes. Boil briefly in salted water for about 2/3 of the normal cooking time. They should not be completely cooked. At the same time, peel and dice the onions and chop the tomatoes. Sauté the onions in a pan with a little olive oil until translucent. Add the tomatoes and cook until the skins come off. Remove the skin if necessary. Remove from the pan and fry the minced meat until crumbly. Cut one pepper into mini pieces and one pepper into very large pieces and add them. Add the drained corn. Add the herbs, chili, salt and pepper, and the onions and tomatoes. Add the stock, the amount according to your taste. It can be soup-like, runny, mushy, or thick. It always tastes good. Add the potatoes and simmer with the lid on for another 10 minutes. Season to taste. Finally, add the crème fraîche and simmer briefly again. Potato rolls go wonderfully with this if you make it a little more runny. Tip: If you like, you can add mushrooms, corn mix, and/or beans instead of or in place of corn for a more colorful dish. If you like or have it at home, you can also use cream cheese with or without herbs instead of crème fraîche.