Angis Mince Pan with Kritharaki Noodles
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- Finally stir in the sour cream and season to taste again.
- A leaf salad tastes good with it.
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