Bell bell pepper leaf salad
1/2 sm onion
3 sm bell bell pepper (red/yellow/green) 9 tbsp clear meat stock
3 tablespoons vinegar
1 teaspoon chopped kitchen herbs 3 soup spoons oil
salt
Pepper
1) Cook sparrows according to directions on package.
2) Meanwhile, separate onion and garlic from skin. Finely chop onion, chop garlic into small cubes. Coarsely chop marjoram and parsley leaves.
3) Sauté onion in about 6 tbsp oil, add minced meat, season with salt and pepper and brown, stirring frequently. Add garlic and herbs and fry briefly. Remove the pan from the fire and set aside.
4) Pour the sparrows into a sieve and let them drain. Whisk the spareribs into the mince and heat again.
Season with salt and pepper before serving, if desired.
Serve with paprika salad:
Remove peel from 1/2 small onion and chop into small cubes.
Clean 3 small peppers (red, yellow, green) and cut into 5 mm wide strips.
Mix 9 tbsp clear stock with 3 tbsp vinegar, 1 tsp chopped herbs, pepper and salt.
Add 3 tbsp oil in a thin stream while stirring.
Mix peppers and onions, pour the vinaigrette and stir gently.FmMW250
Our tip: It is best to use fresh herbs for extra flavor!
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