Summary

Ingredients

• 1 tablespoon oil
• 100 g minced beef
• 4 slices salami
• 1 leek
• 2 pointed peppers, yellow or / and red
• 2 carrot (s)
• 1 clove garlic
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon paprika powder, hot pink
• 0.5 liter ½ vegetable stock
• 1 can tomato paste
• 1 teaspoon caraway seeds
• salt and pepper
• 80 g rice, (lon rain rice)
• 3 tablespoon crème fraîche

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Instructions

1. Clean, wash and cut the vegetables or roughly grate the carrots. Dice the garlic very small. Cut the salami into small pieces
2. Heat the oil in a saucepan, then fry the ground beef in it until crumbly. Add the salami and vegetables and sauté briefly. Then stir in the paprika powder and quickly deglaze with the vegetable stock. If the paprika gets too hot, it will taste bitter. But there is a nice sauce binding if it is seared for a short time.
3. Then add the tomato paste, caraway seeds, pepper and salt.
4. Bring it to the boil briefly and switch back to the lowest setting.
5. Now add the rice and let it soak for about 20 minutes.
6. Refine the finished dish with a few spoons of creme fraiche.
7. The paprika stew also tastes great with potatoes or pasta.
8. Instead of rice, add 4 medium-sized potatoes, cut into pieces.
9. I would add the noodles cooked at the end.