Minced Beef and Bell Pepper Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fork spahetti (Farfalle or Fusilli)
- 300 g round beef
- 1 medium onion (s), chopped
- 1 clove garlic, pressed or very finely chopped
- 1 small Can / s tomato paste, approx. 3 teaspoons
- 1 teaspoon sambal oelek, as desired
- 1 bunch spring onion (s)
- 1 half bell pepper (s), red
- 1 half bell pepper (s), green
- 1 half bell pepper (s), yellow
- 500 ml vegetable stock
- 2 teaspoons curry powder
- oil
- salt
- pepper
- Paprika powder, hot pink
- Paprika powder, noble sweet
- some sugar to neutralize the acid
- some flour to thicken
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet.
- Put the oil in a pan and heat it up and fry the minced meat in it. Add the chopped onion and garlic and fry. Add the tomato paste and roast, if you like, add Sambal Oelek at this point. Season well with curry powder and roast briefly.
- Cut the peppers in cubes and the spring onions in rings that are not too thin. Add the peppers and spring onions and fry for 2-3 minutes. Pour approx. 500 - 700 ml of stock and simmer over medium heat for approx. 5 minutes, the vegetables should still have a bite. Season again with the above mentioned spices and add a little sugar to neutralize the acid, if necessary thicken with flour if it is too runny. If you like, you can also add 3 - 4 tablespoons of sour cream to the sauce.
- Spread the pasta on the plates and pour the sauce over them
- If you don`t like that much meat, you can only take 150-200 g minced meat and fill up the rest with grated carrots. The carrots would then be put in the pan with the peppers and spring onions.
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