Paprika pot

Ingredients for 3 servings:

• 1 cup millet (170 g)
• Water, boiling
• 2 cups water
• 1 kg beef, shredded
• olive oil
• 1 onion(s)
• 3 garlic cloves, – 5
• Water
• 500 g peppers, cut into strips, frozen
• 125 ml water / wine, -250 ml
• ¼ tsp paprika granules
• 1 tsp cane sugar
• 1 tsp salt
• 5 grains of pepper, ground
• Balsamic vinegar from Modena
• Soy sauce (Tamari)

Instructions

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

gluten-free + egg-free + dairy-free

Rinse/wash 1 cup of millet with boiling water to remove any bitterness, then add the millet to 2 cups of boiling water. Since we usually use small pots, the millet can quickly rise over the edge, just put a spoon in, or just use a larger pot. Reduce heat when the water is below the surface, usually 8-12 minutes, turn off heat, put the lid on, and let it swell. The millet will then be nice and dry and white. Brown the strips of millet in olive oil, add the finely chopped onion and garlic, fry briefly, deglaze with water and simmer over low heat until al dente or soft, if desired. Add the frozen bell pepper strips, sugar + salt, paprika granules and ground pepper and 125-250 ml water/wine, simmer until al dente or soft, if desired. Mix the bell peppers with the braised meat, bring to a boil, reduce the heat, stir in the millet, and season with balsamic vinegar and tamari to taste. My own recipe.