Mexico Stew
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g minced meat, mixed
- 1 egg (s)
- 2 tablespoon oat flakes, crunchy
- salt and pepper
- 1 teaspoon mustard, medium hot
- 2 tablespoon oil (sunflower oil)
- 2 onions)
- 1 clove garlic
- 2 red pepper (s)
- 1 small chilli pepper (s), red
- 1 leek
- 300 ml vegetable stock
- 1 can tomato (s), peeled (800 g)
- 2 zucchini (approx. 400 g)
- 1 can kidney beans (250 g)
- 1 can corn (40 g)
Print Recipe
Pin Recipe Instructions
- Knead the minced meat, egg and oat flakes together. Season with salt, pepper and mustard. Shape the mixture into small dumplings. Heat the oil in a saucepan and fry the dumplings in it and remove them.
- Roughly chop the onions and garlic. Roughly dice the peppers, coarsely chop the chilli. Halve the leek lengthways and cut into strips. Sweat onions, garlic, chilli pieces, diced paprika and leek strips in portions in the remaining fat.
- Pour in the broth, bring to the boil and cook covered for approx. 10 minutes over low heat. Add the tomatoes and bring to the boil while stirring, season with salt and pepper. Finely puree the ingredients in a hand blender.
- Halve the zucchini lengthways and cut into slices. Put the beans and corn in a colander, rinse with cold water and drain. Add the zucchini slices, beans and corn to the tomato mixture and cook for another 8 minutes over low heat.
- Add the meatballs and heat for 3 - 5 minutes. Season again with salt and pepper.
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