Chopped Stippe

Summary

Ingredients

• 500 g minced meat
• 1 medium onion (s)
• 2 bell peppers, red and yellow
• 1 handful cocktail tomatoes
• 1 small Jar pickled cucumber
• 0.5 liter ½ water or vegetable stock
• 1 tablespoon tomato paste
• 1 tablespoon flour, or sauce thickener)
• salt and pepper
• paprika powder
• parsley
• Oil, or margarine

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Instructions

1. Heat the oil in a large pan over medium-high heat.
2. Add the minced meat and cook for 5-7 minutes, breaking it apart with a spoon, until browned.
3. Finely chop the medium onion and add to the pan. Cook for 3-5 minutes, stirring frequently, until translucent.
4. Pour in the water or vegetable stock, scraping up any browned bits from the bottom of the pan.
5. While the stock heats, cut the 2 bell peppers, roughly a handful of cocktail tomatoes, and the pickled cucumber into bite-sized cubes.
6. Add the cubed vegetables and tomato paste to the pan and stir to combine.
7. Sprinkle the flour or sauce thickener over the mixture and stir vigorously until combined with no lumps.
8. Season with salt, pepper, and paprika powder to taste.
9. Simmer over medium heat for 10-15 minutes, stirring occasionally, until the sauce thickens and vegetables are tender.
10. Serve over potatoes or pasta and garnish with parsley.