Peas in Tomato Sauce
Sterilized peas simmered in a tomato and paprika sauce with beef; also works with pork.
Ingredients
| 900 g | sterilized peas | |
| 5 tbsp | 75 ml | oil |
| 15-20 g | olive oil | |
| 1 tbsp | 15 ml | flour |
| 1 head | onion | |
| 7-8 sprigs / 1 tbsp finely chopped | dill | |
| 2 | tomatoes | |
| 2 tbsp | 30 ml | tomato puree |
| 1 | vegetable stock cube | |
| 1-2 tsp | 5–10 ml | sweet red pepper (paprika) |
| to taste | salt |
Instructions
Notes: The fat is a lot - at least 1 tbsp less oil is needed. The stock is a bit short - after boiling the meat you need at least another 250 ml (with the corresponding tomato puree and paprika). It also works with pork. Finely chop the head of onion. Remove the meat and, in the same fat, saute the onion. Dissolve the tomato puree in 1 cup of beef stock and add it to the onion. Sprinkle with sweet paprika and add 500 ml of beef stock (1 beef stock cube dissolved in 500 ml of hot water). Add the meat, salt it, and after about 45 minutes the beef should have softened. Add the peas and the finely chopped dill. Dissolve the flour in the butter. Once the butter with the flour has cooled, dilute it with the stock from the meat and add the chopped tomatoes and dill. Mix everything and this dish is now ready to serve. Enjoy a pleasant and tasty lunch with it!