Minced Meat Pan with Peppers and Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g minced meat, mixed
- 1 red pepper (s)
- 1 medium onion (s)
- 6 mushrooms
- 2 tablespoon spice mix (minced meat spice) from Baumfrau, from the database
- 2 tablespoon tomato paste
- 1 ½ tablespoon, leveled flour
- 1 teaspoon oregano
- 300 ml water
- Salt and pepper
- possibly vegetable broth, grained
Print Recipe
Pin Recipe Instructions
- Peel, halve and finely dice the onion. Wash, core and cut the pepper into fine strips. Rub the mushrooms with a kitchen towel and cut into fine slices.
- Sear the minced meat in a non-stick pan until it is crumbly and browned. Then sprinkle with the spice mixture (alternatively salt, pepper, paprika, curry, marjoram, allspice and cumin) and add the onion. Fry briefly over medium heat. Then add the peppers and sauté briefly. Add the tomato paste, dust with the flour and gradually deglaze with the cold water while stirring until the desired consistency is achieved.
- Add the oregano and simmer with the lid on, stirring occasionally, for about 10 minutes. Then add the mushrooms and simmer again for about 5 minutes. Season to taste and, if necessary, add salt, pepper and / or a little instant stock powder. Since the spice mixture already contains salt - please be careful not to over-salt it.
- Spaetzle, noodles or rice and a leaf salad go well with this.
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