John Myers
Ingredients for 3 servings:
- 60 g sea spaghetti (seaweed)
- 350 g beef strips
- 300 g cocktail tomatoes, yellow
- 1 m.-large zucchini
- ½ onion(s), red
- 75 g diced ham
- 1 tbsp tomato paste
- 100 ml milk
- ½ tsp sweet paprika powder
- Black cumin
- Salt
- 1 pinch(s) of sugar
- e.g. guar gum, locust bean gum or similar for thickening
- some oil for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes
simple, light, low-carb
Cook the sea spaghetti like normal pasta in a pot with about 1.5 liters of water. Caution: The seaweed already contains salt, so no salt is needed. After 15-20 minutes, it will be al dente. Dice the onion and zucchini. Heat a pan and briefly fry the beef strips over high heat in a little oil, but do not overcook. Remove from the pan and set aside. Reduce the heat slightly and fry the diced onion and ham. When the onions are translucent, add the tomato paste and black cumin seeds and fry. After one to two minutes, add the zucchini cubes to the pan. Season with salt and a pinch of sugar. Once the zucchini is sautéed, pour in the milk and thicken with guar gum or locust bean gum (or another thickener). Add the tomatoes and the strips and let stand for a few more minutes. Season to taste, drain the pasta, and serve!
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