Urmeli's spicy turkey mince and mushroom pan

Ingredients for 2 servings:

• 200 g minced turkey
• 1 m.-sized onion(s)
• 350 g mushrooms
• 3 small cherry tomatoes
• 1 tbsp red wine vinegar
• 2 tbsp tomato puree
• 250 ml beef broth
• 2 tsp tomato ketchup, reduced sugar
• 2 tsp, strained mustard (chilli mustard)
• salt and pepper
• 1 pinch of chili powder
• 2 pinches of cumin powder
• oregano
• rosemary
• marjoram
• Paprika powder, hot and sweet

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low-fat, low-carb, delicious – as a side dish or main course

Make your own turkey mince in a meat grinder or use store-bought. Finely dice the onion, slice the mushrooms, and finely dice the cherry tomatoes. Heat a non-stick pan, brown the mince without adding any fat, then add the diced onion and fry briefly. Deglaze with the red wine vinegar, then add the diced tomatoes and tomato puree. Deglaze everything with the stock, bring to a boil, and simmer covered for about five minutes. Now add the mushrooms and simmer covered for another five minutes. Remove the lid, stir in the ketchup, mustard, and seasoning, and simmer uncovered over low heat for another 15 minutes. Season to taste. Serve as a main course or side dish. Tips: If you like, you can sprinkle everything with cheese. I like to use hand cheese for this, but other cheeses will work. You can also serve it as a ragù over zucchini noodles. It tastes just as good warm or cold. The reduced-sugar ketchup is available at discount stores. It’s low in carbohydrates and tastes delicious.