Roxeler mincing pan

Ingredients for 4 servings:

• 500 g minced pork
• 200 g potatoes, mostly waxy
• 4 m.-sized tomatoes
• 2 bell peppers, yellow and green
• 1 m.-sized onion(s)
• 1 small can of mushrooms
• 1 small can of peas and carrots
• 2 tbsp Cremefine, for refining
• 125 ml Cremefine, for cooking
• 500 ml tomato juice
• 1 tbsp tomato paste
• Salt and pepper, from the mill
• some clarified butter or vegetable cream

Instructions

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

Reduced fat, Westphalian – Münsterland specialty, good home cooking

Peel, wash, and finely dice the onion. Peel, roughly dice, and wash the potatoes. Deseed, roughly dice, and wash the bell peppers. Score the tomatoes crosswise on the underside with a sharp knife, blanch, deseed, and roughly dice. Drain the mushrooms, peas, and carrots, and let them drain. Sauté the onion in clarified butter until translucent. Add the minced meat and fry. Add the tomato paste and sauté briefly. Add the tomatoes, bell peppers, and potatoes and toss briefly. Deglaze with Cremefine to bring to a boil. Stir in the Cremefine to refine the sauce and reduce briefly, top up with the tomato juice, and simmer over low heat for 10-15 minutes. After testing the cooking time (bell peppers and potatoes), add the mushrooms, peas, and carrots. Season the minced meat with salt and pepper, and serve hot. Serve with Westphalian black bread or pumpernickel.