Beef kofte in pizzaiola sauce

Ingredients for 4 servings:

• 500 g minced meat, lean beef
• 1 egg(s)
• 50 g breadcrumbs
• 1 onion(s), finely diced
• Salt
• pepper
• Paprika powder, sweet
• 2 tbsp flour
• 1 tsp oil
• 1 tsp oil
• 1 large onion(s), finely chopped
• 2 garlic cloves, crushed
• 1 chili pepper(s), red, pitted and finely chopped
• 2 bell peppers, very finely diced
• 400 g tomatoes (plum tomatoes from a can)
• 300 ml vegetable broth, instant
• 2 tbsp tomato paste
• 1 tbsp basil, finely chopped
• 1 tbsp oregano, finely chopped
• 1 tbsp parsley, finely chopped
• 1 pinch(s) of sugar
• 50 g green olives, sliced

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious and low-fat dish

First, make the kofte. Mix all of the ingredients for the kofte thoroughly, divide into 10 equal parts, shape each into a ball, and coat in a little flour. Heat the oil in a pan and brown the kofte evenly, turning frequently. (Approx. 10 minutes) Meanwhile, make the sauce. Heat the oil in a high pan and sauté the onion and garlic until soft, but do not brown. Add the remaining ingredients, except for the olives, bring everything to a boil, and cook over high heat for 10 minutes to allow the flavors to blend and the liquid to reduce slightly. Now add the kofte to the sauce, cover, and simmer gently for about 30 minutes, until the meat is cooked and the sauce has thickened. Purée about 50-100 ml of the sauce in a blender and add it back to the sauce. Heat the olives in the sauce and season everything with salt and pepper. Serve the kofte in the sauce with rice.