Summary

Ingredients

• 600 g potato (s)
• 3 tablespoon oil
• 2 onions)
• 600 g minced meat, mixed
• 2 teaspoons tomato paste
• 1 red pepper (s)
• 0.5 teaspoon ½ vegetable stock, instant
• 1 packet tomato (s), happened
• salt and pepper
• 3 tablespoon crème fraîche
• 1 green pepper (s)
• 150 ml water, hot

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Instructions

1. Peel the potatoes and cut into wedges. Heat the oil in a pan and fry the potato wedges on all sides for approx. 10 minutes. Peel and dice the onions. Clean and wash the peppers and cut into large pieces. Salt and pepper the potatoes. Remove and set aside.
2. Fry the minced meat in the roasting fat in the same pan. Add onion cubes, pepper pieces and tomato paste and fry. Pour in 150 ml of hot water and tomato strains, stir in the stocking powder and simmer for approx. 2 minutes. Mix in the potatoes and heat them up in the sauce. Pour the crème fraiche on top.
3. My tip: I like to season a little stronger, e.g. add a little hot paprika powder.