Summary

Ingredients

• 500 g minced meat, (half and half)
• 400 g tomato (s), cut into cubes
• 500 g bell pepper (s), red, yellow, reen, cut into cubes
• 1 large can (s) tomato (s), peeled
• 2 sachets rice
• 4 onion (s), cut into cubes
• 1 clove garlic, crushed
• salt and pepper
• Paprika powder, noble sweet
• 1 ½ cube beef broth

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Instructions

1. Fry the minced meat in a little oil and cook the rice on the side.
2. Dice tomatoes, canned tomatoes and peppers and add to the minced meat with the diced onions. Pour half a liter of the beef stock over it, add the spices - spicy to hot - season to taste and let everything simmer for about 20 minutes.
3. After these 20 minutes, add the finished rice to the tomato and pepper stew and mix everything together well. Let simmer for another 10 minutes. Fill up the stew with the rest of the beef or vegetable broth (if necessary) - it shouldn`t be a soup!
4. Season again to taste and possibly a little more seasoning.
5. Can be prepared very well as this stew tastes even better on the 2nd day!
6. Then possibly add some more beef or vegetable broth, as the stew still thickens.
7. Can also be frozen in portions.
8. 592 Kcal per serving