Paprika goulash with Tartare and Low-carb Rice
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 peppers, colored
- 200 g tartare
- 1 can tomato (s), chunky
- 1 vegetable onion (s)
- salt and pepper
- Seasoned Salt
- Paprika powder, hot and noble sweet
- Maggi
- Ketchup, optional
- Sambal Oelek, optional
- Sweetener, liquid
- 1 pck.konjakreis (slim rice made from konjac root)
- 0.25 liter ¼ vegetable stock, approx.
- Rapeseed oil
Print Recipe
Pin Recipe Instructions
- Cut the green onions and peppers into medium-sized pieces. Sauté the onions in a little rapeseed oil in a saucepan over medium heat until translucent, add the bell peppers. After a few minutes, add a little vegetable stock and let the vegetables simmer gently with the pot closed.
- In the meantime, fry the tartare until brown and crumbly, season with salt, pepper and paprika.
- Add the tomatoes to the pepper vegetables. Let simmer and season with the spices. After 15-20 minutes of cooking, mix the fried tartare with the vegetables.
- Up to this point, the dish can be prepared well. It tastes best if it permeates for a while and is then warmed up again. Prepare the slim rice according to the package instructions and serve with the paprika goulash.
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