Paprika Pork Mince

Muban · 11-04-2009, 20:49

450g Pork mince
2 tbsp olive oil
1 onion chopped
2 garlic cloves chopped
1 bell pepper deseeded and chopped
250g potatoes peeled and chopped
2 tbsp ground paprika (I used the smoked variety)
1 tbsp ground cumin
3 large tomatoes chopped (or 1 tin of chopped tomatoes in rich sauce)
2 tbsp tomato puree
250ml vegetable or chicken stock
carton soured cream or creme fraiche (I realised I didn't have any so used some philadelphia thinned down with a little milk and added a few herbs)

Heat the oil in a large frying pan and cook the mince until coloured and crumbly. Add the onion, garlic, bell pepper and potato and cook for 5 minutes. Sprinkle in the paprika and cumin and cook for a further minute.

Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer and leave, uncovered, to cook for 10-20 minutes or until much of the stock has been absorbed and the potatoes are cooked (depends on how big you cut your potatoes!).

Serve with a spoonful of soured cream over the top.

Sorry no pics of prep as I was late getting started and in a bit of a hurry! There is one of the final product though

Glaucus · 11-04-2009, 20:55

Sounds good.. Will have to give it a try, but I'm feeling a bit of chorizo and a lot of chilli might add a bit to it. Especially with the sour cream.

Muban · 11-04-2009, 20:59

Having just ate it... yum yum

I am inclined to agree. Don't get me wrong it's very tasty as it is, but I think the flavour of chorizo and chilli would work really well.

leowyatt · 11-04-2009, 21:50

looks great Mubs

11-04-2009, 20:49	#1
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Paprika Pork Mince 450g Pork mince 2 tbsp olive oil 1 onion chopped 2 garlic cloves chopped 1 bell pepper deseeded and chopped 250g potatoes peeled and chopped 2 tbsp ground paprika (I used the smoked variety) 1 tbsp ground cumin 3 large tomatoes chopped (or 1 tin of chopped tomatoes in rich sauce) 2 tbsp tomato puree 250ml vegetable or chicken stock carton soured cream or creme fraiche (I realised I didn't have any so used some philadelphia thinned down with a little milk and added a few herbs) Heat the oil in a large frying pan and cook the mince until coloured and crumbly. Add the onion, garlic, bell pepper and potato and cook for 5 minutes. Sprinkle in the paprika and cumin and cook for a further minute. Stir in the tomatoes, puree and stock. Season then bring to a gentle simmer and leave, uncovered, to cook for 10-20 minutes or until much of the stock has been absorbed and the potatoes are cooked (depends on how big you cut your potatoes!). Serve with a spoonful of soured cream over the top. Sorry no pics of prep as I was late getting started and in a bit of a hurry! There is one of the final product though __________________ well, not to put a too fine point to it, he was discovered.. in the lounge

11-04-2009, 20:55	#2
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Sounds good.. Will have to give it a try, but I'm feeling a bit of chorizo and a lot of chilli might add a bit to it. Especially with the sour cream. __________________

11-04-2009, 20:59	#3
Muban Shoes, Boobs & Corsets Join Date: Jul 2006 Location: The fastest town in Scotland Posts: 1,882	Having just ate it... yum yum I am inclined to agree. Don't get me wrong it's very tasty as it is, but I think the flavour of chorizo and chilli would work really well. __________________ well, not to put a too fine point to it, he was discovered.. in the lounge

11-04-2009, 21:50	#4
leowyatt Chef extraordinaire Join Date: Jul 2006 Location: Infinite Loop Posts: 11,143	looks great Mubs __________________ "Dr Sheldon Cooper FTW!"

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