John Myers
Potato Chopping Pot
The perfect potato chopping pot recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 200 g Carrots
- 200 g Red pepper
- 500 g Ground beef
- 400 g Chunky tomatoes (canned)
- 400 g Olive oil
- 2 tablespoon Tomato paste
- 800 Milliliters Vegetable broth
- 1 cups Sour cream (approx. 200g)
- 1 pinch Sugar
- Salt, pepper, paprika powder
- To start with, peel the potatoes and then cut them into small cubes. Let this simmer in salted water for about 10 minutes.
- In the meantime, peel the carrots, wash the peppers and cut both into cubes. Then drain the potatoes.
- Heat the oil in a large saucepan and fry the minced meat until it is no longer pink. Add the tomato paste, the chunky tomatoes and the stock. Also add the potatoes, carrots and peppers. Cover and simmer for approx. 40 minutes.
- Finally stir in the sour cream and season with salt, pepper, sugar and paprika powder.
- It also tastes great when you add broad beans or simply use the stew for the leftover of vegetables.
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