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Ingredients
- 2 Zwiebeln, halbiert
- 30 g Öl
- 500 g Rinderhackfleisch
- 1 TL Salz
- ½ TL Pfeffer
- 1 EL Paprika edelsüß
- ¼ TL Paprika rosenscharf
- 1 EL Zucker
- 1 Knoblauchzehe
- 500 g passierte Tomaten, konserviert
- 200 g Wasser
-
1
geh. TL Gewürzpaste für Fleischbrühe, selbst gemacht
or 1 Würfel Fleischbrühe (für 0,5 l) - 700 g Kartoffeln, in mundgerechten Stücken
- 800 g Paprika, gemischt, in mundgerechten Stücken
- 1 EL Petersilie, gehackt
- Nutrition
- per 1 Portion
- Calories
- 2323 kJ / 554 kcal
- Protein
- 33 g
- Carbohydrates
- 45 g
- Fat
- 26 g
- Fibre
- 13.5 g
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