Minced meat pan with peppers and mushrooms

Ingredients for 2 servings:

• 300 g minced meat, mixed
• 1 red bell pepper(s)
• 1 m.-sized onion(s)
• 6 mushrooms
• 2 tbsp spice mix (minced meat spice) from Baumfrau, from the database
• 2 tbsp tomato paste
• 1 ½ tbsp, leveled flour
• 1 tsp oregano
• 300 ml water
• e.g. salt and pepper
• possibly vegetable broth, granulated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel, halve, and finely dice the onion. Wash, deseed, and finely slice the bell pepper. Wipe the mushrooms with a kitchen towel and finely slice them. Sear the minced meat in a non-stick pan until crumbly and browned. Sprinkle with the spice mix (alternatively salt, pepper, paprika, curry, marjoram, allspice, and cumin) and add the onion. Fry briefly over medium heat. Then add the bell pepper and sauté briefly. Add the tomato paste, dust with the flour, and gradually add the cold water, stirring constantly, until the desired consistency is reached. Add the oregano and simmer with the lid on for about 10 minutes, stirring occasionally. Then add the mushrooms and simmer for another 5 minutes. Season to taste and, if necessary, add salt, pepper, and/or a little bit of instant bouillon powder. Since the spice mix already contains salt, please be careful not to oversalt it. This dish goes well with spaetzle, noodles or rice, and a leaf salad.