Summary

Ingredients

• 400 g round beef
• 300 g carrot (s)
• 100 g tomato paste
• 600 ml vegetable stock
• 2 medium bell pepper (s)
• 1 medium onion (s)
• 2 cloves garlic
• 3 tablespoon crème fraîche or sour cream
• salt and pepper

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Instructions

1. Fry the minced meat in a large saucepan. Chop the onion and garlic and add. Peel the carrots, cut into small slices and add to the minced meat. Fry everything for 5 minutes, stirring occasionally. Add tomato paste and mix well. Then deglaze with the broth, bring to the boil and simmer covered for 40 minutes over a low heat.
2. Cut the peppers into small sticks and add about 10 minutes before the end of the cooking time. Finally, add salt and pepper to taste.
3. Arrange and put a dollop of crème fraîche on each plate.