John Myers
Contents
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Ingredients
Minced meat pot:
- 800 g Minced meat (half and half)
- 2 tbsp Peanut oil
- 1 Leek (approx. 300 - 400 g)
- 500 g Paprika (yellow, orange and red)
- 1 Red chi pepper (approx. 20 g)
- 2 Onions (approx. 200 g)
- 2 Garlic cloves
- 1 Tomato paste (70 g)
- 1,5 tbsp Mustard medium hot
- 400 ml Clear meat broth (from Maggi)
- 2 tsp Sweet paprika
- 0,5 tsp Hot pepper
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 0,5 tsp Sugar
- 2 tbsp Sweet soy sauce
- 150 g Creme fraiche Cheese
- 50 g Crème fraîche with herbs
Side dishes:
- 2 kg Salt potatoes
- 500 g Zaziki
- Alternatively: baguette
Instructions
- Clean the leek, wash it well and cut into fine rings. Clean, wash and finely dice the chilli pepper. Peel and dice the onions. Peel the garlic and dice very finely. Clean and wash the peppers and cut into small diamonds. Fry the minced meat in a large, high pan with peanut oil (2 tbsp) until crumbly and stir in / fry in tomato paste (70g). Add the leek rings, chilli cubes, onion cubes, paprika diamonds and garlic cubes and stir fry vigorously for 3 - 4 minutes. Pour meat stock (400 ml) and season with sweet paprika (2 teaspoons), salt (½ teaspoon), pepper (½ teaspoon), sugar (½ teaspoon) and sweet soy sauce (2 teaspoons). Boil / reduce everything for 8-10 minutes and stir fry every now and then. Finally fold in the crème fraîche. The minced meat pot tastes particularly good if you let it stand / steep overnight and carefully reheat / warm it up the next day and serve it with boiled potatoes and tzatziki. An alternative to boiled potatoes is baguette.
Nutrition
Serving: 100gCalories: 123kcalCarbohydrates: 17.2gProtein: 2.2gFat: 4.9g
