Angi's Mince Pan with Kritharaki Noodles

Summary

Ingredients

• 2 tablespoon olive oil, good
• 2 onions)
• 2 cloves garlic)
• 1 bunch spring onion (s)
• 800 g round beef
• oregano
• thyme
• cumin
• Paprika powder, noble sweet
• Salt and pepper, freshly ground
• 4 pointed peppers
• 500 g Kritharaki (noodles in rice form)
• 500 ml beef broth
• 1 cup sour cream, 50 g each

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Instructions

1. Heat the olive oil in a large pan and fry the diced onions, the spring onions cut into small rings and the sliced garlic cloves. Add the minced meat and fry well until everything becomes crumbly.
2. Now add the spices. Amount to taste, I add about 2 teaspoons of each spice - but not too much at first - can be seasoned again at the end.
3. Cut the peppers into not too small cubes, add and fry for about 10 minutes - always stir well. Add the dry noodles and pour about 1/2 liter of beef stock.
4. Turn the temperature down and let everything steep for about 15 minutes at a medium temperature, do not boil. Stir well so that nothing burns. If necessary, pour in the broth from time to time.
5. Finally stir in the sour cream and season to taste again.
6. A leaf salad tastes good with it.