Quick Chopping Pan with Peppers and Carrots
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g minced meat, mixed
- 1 red pepper (s)
- 1 carrot (s)
- 1 onion (s)
- 0.25 tube ¼ tomato paste
- Vegetable broth, grained
- salt and pepper
- 1 pinch (s) sugar
- Paprika powder
- oregano
- Herbs, frozen (8 herbs)
- oil
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper, onion and carrot into small cubes.
- Fry the minced meat in hot oil, add the vegetables and fry with them. Mix in the tomato paste and roast briefly. Fill up with a little water (approx. Until everything is just covered) and then season with vegetable stock powder and the remaining spices and a pinch of sugar. Then add the herbs and let everything simmer for another 5 minutes.
- If the sauce is too runny: Mix a tablespoon of flour and a little cold water until it becomes smooth and stir into the sauce to thicken.
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