Bell Pepper Noodle Pot with Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g minced meat
- 2 egg (s)
- 100 g onion (s)
- 2 tablespoon breadcrumbs
- Salt and pepper, paprika powder
- 0.5 liter ½ meat broth
- 200 g pasta (croissants)
- 1 clove garlic
- 2 tablespoon butter
- 2 tablespoon flour
- 2 tablespoon tomato paste
- 2 bell pepper (s)
- 2 tablespoon parsley, chopped
Print Recipe
Pin Recipe Instructions
- Mix a meat dough made from minced meat, eggs, 50 g onions, breadcrumbs and 4 tablespoons water, season with salt, pepper and paprika powder. Bring the meat stock to the boil, form small dumplings out of the meat dough and let it simmer in the stock. Keep the dumpling broth!
- Cook and chill the pasta.
- Peel the garlic and chop in to fine slithers. Froth the butter in a saucepan over moderate heat, fry the garlic and the remaining onions in it until translucent. Mix with the flour, briefly toast the tomato paste and fill up with the dumpling broth while stirring constantly. Simmer for 5 minutes on a low flame, stirring frequently.
- Quarter, core and dice the peppers. Add to the sauce, bring it to the boil again, simmer for a few more minutes. Add pasta and dumplings. Season to taste and sprinkle with parsley.
- The dumplings can also be frozen in advance. Then it`ll be faster next time.
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