Summary

Ingredients

• 500 g minced meat, mixed
• 1 red pepper (s)
• 1 medium carrot (s)
• 1 leek
• 1 onion (s), red
• 1 shallot (s)
• 1 clove garlic, or 2
• 1 can tomato (s), peeled (40 g), drained. 240 g
• 2 tablespoon tomato paste
• 0.5 ½ cup sour cream or crème fraîche
• 1 liter meat broth
• 1 teaspoon honey
• 1 teaspoon, leveled paprika powder
• 1 teaspoon marjoram, dried
• Chilli powder
• 1 bay leaf
• 1 tablespoon balsamic vinegar, darker
• salt and pepper
• 1 shot red wine
• Sauce thickener

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Instructions

1. Remove the skin from the bell pepper with a peeler or by grilling and cut into small cubes, peel and dice the onion and shallot. Peel the carrot and cut into very fine cubes, the leek into rings.
2. Fry the onion and shallot in oil with the honey until translucent, then add the minced meat and fry well. Briefly sweat the tomato paste with the minced meat and then add the peppers, carrots and leeks. After 1-2 minutes add the canned tomatoes and garlic. Pour approx. 750 ml of stock.
3. Season with salt, pepper, paprika powder, bay leaf, marjoram, chili powder and balsamic vinegar, add a dash of red wine if necessary and let the sauce simmer for at least 20 minutes. If necessary, add the rest of the broth and simmer again briefly. If you like the sauce thicker, thicken it with a little sauce thickener. Add the sour cream, remove the bay leaf and season again to taste.