Heartbeat`s Colorful Spaetzle Stew with Tartare
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tartare
- 1 large can (s) tomato (s), peeled
- 1 bell pepper (s), yellow
- 3 carrot (s)
- 1 piece (s) celeriac
- 1 onion (s)
- 1 tablespoon vegetable stock, instant
- 1 teaspoon oil
- 250 g spaetzle
- 250 ml water
- salt and pepper
- Tabasco
- Paprika powder
Print Recipe
Pin Recipe Instructions
- First, fry the tartare in a saucepan in oil. Then you turn the flame down a little and the tartare is served with the chopped peppers, the carrots, as well as celery pieces and onion pieces.
- After everything has gotten some color and the tartare is cooked through, add about 250 ml of water. Now also add the large can of peeled tomatoes. Everything is well placed. Now come the spaetzle. These are simply put in the pot, if they are a bit soaked and pliable, you can lift them under the mass.
- After a quarter of an hour everything is ready. Season the stew with salt, pepper, vegetable stock as well as Tabasco and paprika.
- To have for 6.5 P per person.
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