Beef Meat in Pizzaiola Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, lean beef
- 1 egg (s)
- 50 g breadcrumbs
- 1 onion (s), finely diced
- salt
- pepper
- Paprika powder, noble sweet
- 2 tablespoon flour
- 1 teaspoon oil
For the sauce:
- 1 teaspoon oil
- 1 large onion (s), finely chopped
- 2 clove (s) garlic, crushed
- 1 chilli pepper (s), red, pitted and finely chopped
- 2 bell pepper (s), very finely diced
- 400 g tomato (s), (tinned plum tomatoes)
- 300 ml vegetable stock, instant
- 2 tablespoon tomato paste
- 1 tablespoon basil, finely chopped
- 1 tablespoon oregano, finely chopped
- 1 tablespoon parsley, finely chopped
- 1 pinch (s) sugar
- 50 g olives, reen, sliced
Print Recipe
Pin Recipe Instructions
- First make the kofte. To do this, mix all the ingredients for the kofta thoroughly, divide into 10 equal parts, shape each into a ball and toss in a little flour. Heat the oil in a pan and brown the köfte evenly, turning them frequently. (~ 10 minutes)
- In the meantime make the sauce. To do this, heat the oil in a high pan, steam the onion and garlic in it until soft, but do not brown. Add the remaining ingredients, except for the olives, bring everything to a boil and cook over a high heat for 10 minutes so that the flavors mix and the liquid is reduced a little
- Now put the kofte in the sauce, cover and simmer gently for about 30 minutes, until the meat is cooked through and the sauce has thickened. Puree about 50-100 ml of the sauce in a blender and add back to the sauce. Heat the olives in the sauce and season everything with salt and pepper.
- Serve the kofte in the sauce with rice.
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