Shortcut To Stuffed Peppers Beef Hotpot
Pepper-haters read on for alternatives.
Ingredients
500 grams ground beef
Olive oil
1 large onion, diced
2 teaspoons crushed garlic
2 - 3 cups beef or onion stock
2 cans tomato sauce (see this week's special)*
1 teaspoon oregano or Italian herbs
1 teaspoon paprika (I love smoked paprika)
2 teaspoons red or white wine vinegar**
Salt and black pepper to taste
2 large peppers, seeded and diced (use both yellow and red for interest)
2 cups cooked rice (see notes)
Chopped parsley to garnish
Directions:
1: Add a splash of olive oil to a large pot and toss the beef till lightly browned then remove.
Olive oil
1 large onion, diced
2 teaspoons crushed garlic
2 - 3 cups beef or onion stock
2 cans tomato sauce (see this week's special)*
1 teaspoon oregano or Italian herbs
1 teaspoon paprika (I love smoked paprika)
2 teaspoons red or white wine vinegar**
Salt and black pepper to taste
2 large peppers, seeded and diced (use both yellow and red for interest)
2 cups cooked rice (see notes)
Chopped parsley to garnish
Directions:
1: Add a splash of olive oil to a large pot and toss the beef till lightly browned then remove.
2: Add the onions to the same pot and saute well till soft then add the garlic and allow to cook for another minute.
3: Return the ground beef to the pot with the stock, tomato sauce, herbs, spice, vinegar, and salt and pepper to taste. You may want to add a little brown sugar to taste later.
4: Simmer covered on low for about 30 minutes, then add the chopped peppers (if using) and cook another 5 minutes or so until just slightly softened.
5: Spoon the cooked rice into bowls, spoon over the beefy mixture, and garnish.
COOK'S NOTES: More people object to peppers than you may think. Leave these out if preferred or replace with canned red beans for added colour and protein. Replace tomato sauce with crushed tomatoes if desired but you will need to add a little sugar to balance the acidity. Apple cider vinegar or Worcestershire sauce can replace red or white wine vinegar. Increase stock quantities if you would like more of a soupy mixture. Cooked rice can be made without measuring for maximum ease. Simply bring a pot of salted water to the boil, add as much white rice as you think you'll need, and boil for exactly 12 minutes. Drain well, return to the empty hot pot, and cover for 5 minutes to absorb extra liquid. So much easier than the absorption method.
Enjoy!
Sputnik Ones Notes: I am an amateur cook and love these simple easy to make recipes from readily available ingredients
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