Summary

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

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Instructions

1. 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.
2. In the meantime, fry the tartare until brown and crumbly, season with salt, pepper and paprika.
3. 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.
4. 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.