Paprika and minced meat stew with noodles

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 large bell peppers, yellow and red
• 2 m.-sized onion(s)
• 1 clove(s) garlic
• 1 tsp Fondor
• 1 tsp paprika powder, hot
• 1 tsp curry
• ½ cup sour cream or natural yogurt
• 1 cube of gravy, instant
• some roux
• 350 ml water
• 500 g pasta
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Peel and dice the bell peppers. Also finely chop the onions. Place both in a bowl and drizzle with the olive oil and all the spices. Crush the garlic over the peppers and mix everything well. Tip: If you like and have the time, you can refrigerate this overnight. If you’re in a hurry, however, you should let it stand and infuse for at least 45 minutes. Now add the spice mix to a preheated pan and sauté for about 2 minutes. Then reduce the heat to medium and add the minced meat. Brown everything until well browned. Now add the cube of meat juices and the water. Bring to a boil briefly until the cube has dissolved, then reduce the heat to low and add the sour cream or yogurt and the roux. Simmer until creamy and season to taste. Tip: If you like it spicier, you can also add a little Tabasco and curry ketchup. Cook the pasta according to the package instructions and then serve everything together.