John Myers
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Bulgur with Vegetables and Meat
The perfect bulgur with vegetables and meat recipe with a picture and simple step-by-step instructions.
For deep-frying the aubergine
- 1 Potato, waxy
- 1 Onion
- 1 Clove of garlic
- 1 Red pepper
- 1 Green pointed peppers
- 300 Size Beef
- 1 Tomato
- 200 Ml. Sieved tomatos
- 300 Ml. Water
- 250 Size Bulgur coarse
- 1 Teaspoon. Salt
- 1 pinch Sugar
- 0,5 Tl. Pepper
- 3 El. Olive oil
- 200 Ml. Sunflower oil
- Peel the aubergine, always leaving out a strip of peel. Heat the sunflower oil in a saucepan. Now dice the aubergine and place in the hot fat and deep-fry in it until golden brown. Then take it out with a slotted spoon and degrease on kitchen paper, lightly salt and put the aubergine cubes aside.
bulgur
- Skin the onion and finely dice it. Peel the garlic clove and chop it very finely. Peel and finely dice the potatoes. Core and dice red bell peppers and green pointed bell peppers. Finely dice the tomato. Dice the beef very finely (I tried it in the Thermomix and unfortunately it turned out almost like mince)
- Heat the olive oil in another saucepan and roast the garlic and onion until golden brown.
- Add the diced green pointed peppers, red peppers and tomatoes and roast for about 5 minutes, stirring occasionally for about 5 minutes.
- Then add the diced potatoes and the beef, roast again for approx. 5 minutes.
- Add the tomatoes and stir well. Season with salt, sugar and pepper. Let simmer for about 5 minutes.
- Finally stir in the bulgur and the water, bring to the boil once, then switch to the lowest setting, close the lid and simmer for approx.
- To serve, sprinkle some of the fried eggplant cubes on top.
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