Minced Meat Pot with Peppers and Potatoes

Summary

Ingredients

• 750 g minced meat, mixed
• some rosemary, chopped
• 1 large red pepper (s)
• 1 large bell pepper (s), yellow
• 8 medium potato (s)
• 1 large onion (s)
• 1 clove garlic
• 500 ml vegetable stock
• 1 can tomato (s), chopped
• 0.5 tube ½ tomato paste
• some salt and pepper
• sugar
• mustard
• Paprika powder
• 2 bay leaves
• 2 clove (s)

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Instructions

1. Wash the peppers and cut into small pieces. Peel and chop the onion and garlic. Peel and cut the potatoes into eighths.
2. Fry the minced meat in oil with the rosemary. When the minced meat is crumbly and cooked through, season with salt and pepper, add the onion and garlic and fry briefly. Then add the cut peppers and let simmer a little while stirring constantly. Add the potatoes and tomato paste, stir, deglaze with the vegetable stock and the chopped tomatoes. Add some mustard, 2 cloves and 2 bay leaves. Cook over a low flame for approx. 25 minutes until the potatoes are cooked through. If necessary, add a little broth. Remove the cloves and bay leaves. Season with salt, pepper, a little sugar and paprika powder and thicken a little if necessary.