Milan stew \"in Westphalian\"

Name: Milan stew \"in Westphalian\"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 medium-sized onions; 2 red and yellow peppers; 4 (approx. 320 g) smoked meads; 6 medium-sized tomatoes; 1 TABLESPOON Meat broth (instant); 175 g Minifarfalle pasta; 1⁄2 Federation flat leaf parsley; 4 TABLESPOONS Tomato ketchup; 7-10 Tbsp salt, pepper, sweet paprika; 4 TABLESPOONS ripened cream

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 medium-sized onions
2 red and yellow peppers
4 (approx. 320 g) smoked meads
6 medium-sized tomatoes
1 TABLESPOON Meat broth (instant)
175 g Minifarfalle pasta
1⁄2 Federation flat leaf parsley
4 TABLESPOONS Tomato ketchup
7-10 Tbsp salt, pepper, sweet paprika
4 TABLESPOONS ripened cream

Directions

1
Peel onions and cut them into rings. Clean, wash and chop the peppers. Cut sausage into thin slices. Fry in a pot without fat for about 10 minutes until brown. After about 5 minutes add onions to the sausage slices and fry until transparent.
2
Wash the tomatoes and cut into thin slices. Add paprika to the sausage-onion-mix. Deglaze with approx. 1 1⁄4 l water, bring to the boil and stir in broth. Cover everything with tomato slices and cook for about 10 minutes.
3
Stir in the noodles and continue cooking for about 10 minutes.
4
Wash parsley and shake dry, chop. Season pasta stew with ketchup, salt, pepper and paprika powder. Sprinkle with parsley and arrange with 1 blob of sour cream each.