John Myers
Ingredients for 2 servings:
- 4 bell peppers, mixed
- 200 g tartar
- 1 can of tomatoes, chopped
- 1 vegetable onion(s)
- salt and pepper
- herbal salt
- Paprika powder, hot and sweet
- Maggi
- Ketchup, optional
- Sambal Oelek, optional
- Sweetener, liquid
- 1 pack of konjac rice (slim rice made from konjac root)
- ¼ liter vegetable broth, approx.
- rapeseed oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Low fat, low calorie
Cut the onions and bell peppers into medium-sized pieces. Sauté the onions in a little rapeseed oil in a saucepan over medium heat until translucent, then add the bell peppers. After a few minutes, add a little vegetable stock and simmer the vegetables gently with the lid on. Meanwhile, fry the tartare until browned and crumbly, season with salt, pepper, and paprika. Add the tomatoes to the bell peppers. Continue simmering and season with the spices. After 15-20 minutes of cooking time, stir the fried tartare into the vegetables. The dish can be prepared well up to this point. It tastes best when it is left to stand for a while and then reheated. Prepare the slim rice according to the package instructions and serve with the paprika goulash.
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