John Myers
Ingredients for 2 servings:
- 375 g minced beef
- 150 g lentils, red
- 80 g crème fraîche
- 2 small onions or shallots
- 400 ml tomatoes, peeled, possibly from the can
- 1 tbsp oil
- 100 ml red wine, dry
- ½ chili pepper(s)
- some chili powder
- 1 sprig of parsley
- Tabasco
- salt and pepper
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
First, cook the lentils in water for about 15 minutes. Do not add salt, or they will remain hard. Peel and finely chop the onions, then sauté them in oil. Immediately add the minced meat and fry until crumbly. Now clean, halve, deseed, wash, and finely chop the chili pepper. Once you’ve done that, fry it with the rest of the pepper for about 1 minute. Now it’s time to add the chili powder. Fry this for 1 minute. Then gently pour in the red wine and let it almost reduce. Add the drained lentils and the roughly chopped tomatoes. Simmer everything for about 10 minutes. Season the whole thing to taste with Tabasco, salt, and pepper. Next, add the crème fraîche to mix things up a bit, and after washing, shaking dry, and finely chopping the parsley, sprinkle it over the stew. It’s best to serve it while it’s still piping hot, otherwise the spiciness will be lost.
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