Rheinhessen Hash
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 35 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 4 large mushrooms or 6 normal sized mushrooms
- 2 onions)
- 3 clove (s) garlic
- 4 teaspoons tomato paste
- 400 ml water
- 1 teaspoon, heaped paprika powder, noble sweet
- 1 teaspoon, heaped paprika, hot pink
- 1 teaspoon oregano
- 1 teaspoon, heaped beef stock powder
- 1 teaspoon Vegeta or the same amount vegetable stock powder with a pinch salt
- 0.5 teaspoon ½ pepper
- possibly sauce thickener or flour
- Olive oil or rapeseed oil
Print Recipe
Pin Recipe Instructions
- Clean and peel the mushrooms. Cut the onions into small cubes. Fry both in the pan with a little oil until the onions and mushrooms have turned brown. Then tip the pan`s contents onto a plate and set aside.
- Now fry the minced meat with a little oil, cut into pieces as small as possible and fry through. Return the onions and mushrooms to the pan and add the tomato paste. Press the three cloves of garlic, add and stir everything well. Let simmer on medium temperature for about 3 minutes. Then deglaze with the water, add the remaining spices and simmer uncovered for about 20 minutes on a medium heat, stirring several times.
- Then the sauce should have a thick consistency and can be served perfectly with pasta, rice, potatoes, etc. If this is not the case, you can help with a sauce binder or some flour.
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