Minced beef and vegetable pot

Ingredients for 3 servings:

• 2 onions
• Margarine or oil for frying
• 250 g minced beef
• Salt and pepper, white
• 150 g mushrooms, brown
• 1 bell pepper(s), red
• Paprika powder, sweet
• chili flakes
• 1 can tomatoes, chopped, 400 g
• 100 ml vegetable stock
• 1 tsp oregano, shredded
• 1 can kidney beans
• 2 tbsp tomato paste, or as needed
• n. B. Broth powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel the onion, trim and dice the bell peppers, and slice the mushrooms. Heat some fat in a pan or pot and sauté the diced onion until translucent. Add the ground beef and fry until crumbly, season with salt and pepper. Push some to one side and fry the mushrooms for a few minutes. Stir in the diced bell peppers, chili flakes (use these carefully), and a little sweet paprika, then the chopped tomatoes. Rinse out the can of vegetable stock and add this along with the oregano. Simmer everything for about 5 minutes. Pour the kidney beans into a sieve, rinse, drain, and stir in, along with the tomato paste (you can use a little more if you like). Simmer everything gently for about 5 minutes. Season the ground beef and vegetable pot to taste, adding a little stock powder if desired. We served it with fine potato dumplings. It also tastes great on its own, or with some baguette. It’s also delicious with pasta and dumplings.