Russian mince-meat stew

Name: Russian mince-meat stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 Stem(s) Marjoram; 2 Onions; 1 red and yellow pepper; 1 large stick of leek (leek); 2 TABLESPOONS Oil; 600 g mixed minced meat; 3 TABLESPOONS Tomato paste; 300 ml Vegetable broth (instant); 1 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g ripened cream

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

6 Stem(s) Marjoram
2 Onions
1 red and yellow pepper
1 large stick of leek (leek)
2 TABLESPOONS Oil
600 g mixed minced meat
3 TABLESPOONS Tomato paste
300 ml Vegetable broth (instant)
1 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g ripened cream

Directions

1
Wash the marjoram, put something aside for garnishing. Remove leaves from the remaining stems. Peel and chop the onions. Clean, wash and cut the peppers into strips. Clean, wash and cut the leek into rings. Heat the oil and fry the minced meat for about 10 minutes while turning.
2
After 5 minutes add vegetables. Stir in tomato paste and braise for 2 minutes. Deglaze with broth and season with mustard, salt and pepper. Stir in cream and marjoram leaves, arrange in a bowl. Garnish with marjoram. Delicious with baguette