Stock Pot with Minced Meat
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 500 g minced meat
- 3 sachets rice
- 3 bell pepper (s)
- 4 carrot (s)
- 1 zucchini
- 3 tomato (s)
- 400 g mushrooms
- 1 can corn
- 1 can kidney beans
- 1 can peas
- Vegetable broth
- Garlic powder
- salt and pepper
- Paprika powder
- Chilli powder
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Chop peppers, mushrooms, carrots, zucchini and tomatoes into small pieces.
- Then fill a saucepan with water and add the rice bags and about 3 heaped teaspoons of vegetable stock. When the rice is boiling, season the minced meat with salt, pepper and paprika powder in a second large saucepan and fry it. Then add the fresh, cut vegetables.
- Put the rice from the bags in the large saucepan and also add the vegetable stock water in which the rice was boiling. Then add the canned vegetables. Pour in enough water until the food is not completely covered. Then season with garlic and chilli according to taste and maybe again season with salt, pepper, vegetable stock and paprika and simmer for about 45 minutes.
- Watch out, it can burn.
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