Colorful chopping pan

For 1 person
  • 1/2 small onion (15 g)
  • 125 g Minced beef steak (tartare)
  • Salt
  • pepper
  • 150 g Spring onions
  • 5 Cherry tomatoes
  • 200 g mushrooms
  • 1 TL (5 g) Oil
  • 100-125 ml Vegetable stock (instant)
  • 10 g tomato paste
  • 1 TL lighter Sauce binder
  • 2 stem (s) Parsley
  • Sweet paprika
  • 15 g stichfeste sour cream
30 minutes
Peel the onionand dice very finely. Mix the mince, onions, a little salt and pepper and form about 6 small meatballs. Clean, wash and pat dry the spring onions, cherry tomatoes and mushrooms. Halve the cherry tomatoes and mushrooms. Cut the spring onions diagonally into pieces approx. 2 cm long. Heat the oil in a pan and fry the dumplings all over, turning them. Add the mushrooms and fry them too. Finally, briefly braise the spring onions and cherry tomatoes. Deglaze with broth, stir in tomato paste and sauce thickener and cook for about 1 minute. Wash the parsley, pat dry and chop except for something to garnish. Season to taste with salt, pepper and paprika powder. Put a dollop of sour cream on top and sprinkle with parsley and paprika powder. Serve garnished with parsley
Approx. 1420 kJ / 340 kcal. E: 35 g / F: 14 g / KH: 17 g


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