Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Organic
Vegan
Vegetarian
Alcohol Free
Egg-Free
Gluten-Free
Lactose-Free
Milk-Free (with lactose)
Meat-Free
Meat / Seafood-Free
Nut-Free
Peanut-Free
Shellfish-Free
Soy-Free
Low Fat

10g or less per serving

Low Calories

400 kcal or less per serving

High Fiber

6g or more per serving

Low Carb

30g or less per serving

Low Sodium

500mg or less per serving

Low Sugar

10g or less per serving

Baking
Grilling
Food Processor
Frying
Oven
Poaching
Slow Cooking
Steaming
Stewing
Stir Frying / Woking
American
Argentinian
Asian
Barbecue
Caribbean
Chinese
Dutch
East-European
French
Greek
Indonesian
Italian
Indian
Japanese
Mediterranean
Mexican
Middle Eastern
Moroccan
Scandinavian
Spanish
Surinamese
South African
South American
Thai
Turkish

Cooking time, less than:

5 min
10 min
15 min
20 min
30 min
45 min
1 hr
2 hrs
Stew with meatballs and red pepper gravy
 
 
4 ServingsPTM40 min

Stew with meatballs and red pepper gravy


A tasty Dutch recipe. The main course contains the following ingredients: meat, olive oil, grandmother's meatball (a 225 g), red pepper (halved and seeds removed), tomato paste (tin a 70 g), mild paprika, meat broth, stew vegetables and crisp potatoes (peeled and chopped ).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Heat 2 tablespoons of olive oil in a frying pan and fry the meatballs around brown.
  2. Cut the pepper into strips.
  3. Stir in the pepper strips with the tomato paste and tablespoon of paprika powder through the shortening and pour 200 ml of stock along the edge of the pan to prevent splashing.
  4. Let the meatballs gently simmer for 20 minutes.
  5. Turn them occasionally.
  6. Heat 2 tablespoon of olive oil in a large wok or frying pan and stir-fry the stew vegetables with the rest of the paprika for 3-4 minutes.
  7. Put the potatoes through and pour in the rest of the stock.
  8. Cook the stew with a lid on the pan for 15-20 minutes until tender.
  9. Mash the stew vegetables with potatoes and stir everything into a smooth stew.
  10. Season with salt and pepper.
  11. Spoon the stew into 4 deep plates.
  12. Cut the meatball into slices next to the stew and pour the red peppercorn over it..


Nutrition

780Calories
Sodium0% DV1mg
Fat55% DV36g
Protein64% DV32g
Carbs27% DV82g
Fiber4% DV1g

Loved it

Reviews


more


    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407
    Loading