Sour Minced Meat with Hokkaido and Paprika
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 teaspoons oil
- 500 g round beef
- 0.25 ¼ Hokkaido pumpkin (se)
- 1 bell pepper (s), yellow, diced
- 200 g sauerkraut
- 400 ml tomatoes, passed
- 2 teaspoons crème fraîche
- salt and pepper
- paprika powder, hot as rose
- Garlic powder
- Onion powder
Print Recipe
Pin Recipe Instructions
- First clean the Hokkaido pumpkin and the bell pepper and cut into pieces approx. 1 cm in size. If necessary, drain the sauerkraut and let it drain.
- Now it starts: Heat the oil in a coated pan and fry the minced meat vigorously until it turns lightly brown. Add the peppers and pumpkin and fry with them. Season everything with salt, pepper and rose paprika. After approx. 5 - 7 minutes, add the tomatoes and the sauerkraut that have been drained to the pan. Mix everything vigorously and cook for another 5 - 10 minutes with the lid on, so that the peppers and pumpkin are still firm to the bite but nice and tender. Stir in the crème fraîche in the last few minutes and simmer gently. Finally, season again with salt, pepper, rose paprika, garlic powder and onion powder.
- Ready to serve.
- We serve with rice and a small salad.
- I like to use leftovers when I have sauerkraut left over.
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