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Quick minced meat pan with peppers and carrots

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Ingredients for 2 servings:

  • 250 g minced meat, mixed
  • 1 bell pepper(s), red
  • 1 carrot(s)
  • 1 onion(s)
  • ¼ tube(s) Tomato paste
  • Vegetable broth, granulated
  • salt and pepper
  • 1 pinch(s) of sugar
  • Paprika powder
  • oregano
  • Frozen herbs (8 herbs)
  • oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Dice the bell pepper, onion, and carrot. Brown the minced meat in hot oil, add the vegetables, and fry briefly. Stir in the tomato paste and fry briefly. Add a little water (just enough to cover) and then season with vegetable stock, the remaining spices, and a pinch of sugar. Then add the herbs and simmer for another 5 minutes. If the sauce is too runny: Mix a tablespoon of flour and a little cold water until smooth and stir into the sauce to thicken.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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