Ground Beef and Kidney Bean Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g round beef, or mixed
- 1 can kidney beans
- 1 onion (s), cut into cubes
- 3 cloves garlic, cut into cubes
- 500 g tomato (s), sieved
- 2 tablespoon tomato paste
- 1 tablespoon ajvar
- 0.5 teaspoon ½ sugar
- salt
- pepper
- paprika powder, noble sweet
- Thyme, dried
- Marjoram, dried
- Vegetable stock powder
Print Recipe
Pin Recipe Instructions
- Fry the minced meat in a little oil. Then add onion cubes and garlic and sauté. Stir in tomato paste and ajvar and toast briefly. Season well with the spices and deglaze with the tomatoes. Let the sauce simmer for about 20 minutes, then add the drained and rinsed kidney beans and heat for another 10 minutes. Season again to taste.
- If the sauce is too thick for you, just dilute it with water, but then season again to taste.
- We had jasmine rice and salad with it, but it also tastes good with pasta, gnocchi and much more.
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