John Myers
Ingredients for 8 servings:
- 150 g bacon, streaky
- 500 g Mett (seasoned minced pork)
- 1 egg(s)
- 350 g onion(s)
- 3 garlic cloves
- 750 g bell pepper(s), yellow, red, green (approx. 5 pieces)
- 750 g tomatoes
- 300 g tomato paste (1 1/2 tubes)
- 1 cube of broth (clear meat soup)
- 20 g margarine
- Salt
- Paprika powder
- Cayenne pepper
- Sauce thickener
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Inspired by the Hungarian Lecsó
Cut the streaky bacon into cubes. Mix the minced meat and a whole egg in a bowl with a fork. Peel and dice the garlic cloves and onions. Trim, clean, halve, and slice the bell peppers. Peel and slice the tomatoes. Bring 600 ml of water to a boil and dissolve one 1-liter stock cube of “Clear Meat Soup” in it. Heat the margarine in a large saucepan and fry the bacon until well browned. Then add the minced meat, stir in, and fry. Add the garlic, onions, and bell peppers and fry. Next, add the tomato paste and fry briefly. Deglaze with the hot stock and mix well. Add the chopped tomatoes, cover the pot, and simmer over medium heat for 1 hour, stirring occasionally. Finally, season with cayenne pepper, salt, and paprika, and thicken with a sauce thickener if desired. Tastes even better the next day when it’s well-saturated! Serve with rice or noodles.
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