Paprika-tatar ragout

Name: Paprika-tatar ragout
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g floury potatoes; 7-10 Tbsp Salt; 1 (150 g each) red, yellow and green peppers; 2 medium-sized onions; 200 g Carrots; 250 g Beefsteak minced meat; 1 tablespoon (10 g) Oil; 1 tablespoon (16 g) Tomato paste; 2 TEASPOONS dried herbs of Provence; 1 can(s) (850 ml) peeled tomatoes; 175 ml low-fat milk; 7-10 Tbsp grated nutmeg; 7-10 Tbsp black pepper; 1 pinch Sugar; 30 g grated gouda cheese; 7-10 Tbsp Marjoram

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g floury potatoes
7-10 Tbsp Salt
1 (150 g each) red, yellow and green peppers
2 medium-sized onions
200 g Carrots
250 g Beefsteak minced meat
1 tablespoon (10 g) Oil
1 tablespoon (16 g) Tomato paste
2 TEASPOONS dried herbs of Provence
1 can(s) (850 ml) peeled tomatoes
175 ml low-fat milk
7-10 Tbsp grated nutmeg
7-10 Tbsp black pepper
1 pinch Sugar
30 g grated gouda cheese
7-10 Tbsp Marjoram

Directions

1
Wash, peel and cut the potatoes into pieces. Cook in salted water for about 20 minutes. Clean, wash and dice the peppers. Peel and halve the onion and cut it into slices.
2
Wash, clean, peel and dice the carrots. Fry the minced meat in hot oil. Add paprika, onion and carrots and fry for 1-2 minutes. Add tomato paste and herbs, sweat.
3
Add the canned tomatoes, chop the tomatoes in the pot. Let simmer at mild heat for about 10 minutes. Heat milk. Drain the potatoes, let them steam briefly. Pour in milk, mash everything to puree.
4
Season to taste with salt and nutmeg. Season ragout with salt, pepper and sugar. Pour the ragout into an ovenproof dish (26 cm Ø). Pour on the puree and sprinkle with cheese. Bake in a preheated oven (200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes.
5
Serve garnished with marjoram.