Ingredients serves 4:
2 tablespoon cooking oil, 2 onions, 17 1/2 oz/50
dkg ground beef, 1 clove garlic (1 teaspoon garlic cream), 1 teaspoon corn flour, 1 teaspoon chili powder (1 teaspoon hot Red Gold or “Strong Steven” hot cherry pepper paste), 10 1/2 oz/3 dl beef stock (may substitute bouillon cubes), 1 teaspoon oregano, 1 teaspoon ground caraway seeds, 1 teaspoon ground coriander, 7 oz/2 dl sour cream, 1/4-1/2 teaspoon smoke-flavoring or hickory smoke flavored salt
Heat the oil slightly in a pot and wilt the finely chopped onions in it. Add the meat and stirring, sauté 5-6 minutes. Add the crushed garlic (garlic cream) and corn flour and continue to cook another minute. Add the chili powder (paprika cream). Pour in the broth. If it does not cover the meat, add a little water. Season with oregano, caraway powder and coriander, cover and stew 30 minutes over low heat, stirring a few times and replacing any water that may have evaporated. Add the sour cream and smokeflavoring and continue to cook another 15-20 minutes. Adjust the seasoning if necessary and serve
with black beans on the side.
Preparation time: 1 hour 30 minutes
Calories per serving: 419
Skill: Easy to prepare