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🍽️ Peasant Stew with Lemon Sour Cream

678 kcal · 30 min · 4 servings

Ingredients

• Sour cream 150 g
• Lemon juice 1 tsp
• Salt 1 tsp
• Pepper, black ground 0.5 tsp
• Pepper, red 125 g
• Pepper, yellow 125 g
• Potatoes, waxy 400 g
• Green beans 150 g
• Leek 100 g
• Shallots 180 g
• Chili Mix 15 g
• Olive oil 3 tbsp
• Sugar Pinch
• Minced meat, mixed 600 g
• Wheat flour, Type 405 1 tbsp
• Tomatoes, chopped 400 g
• Vegetable broth 300 ml
• Processed cheese 50 g
• Herbs of Provence, dried 1 tsp
• Sweet paprika 1 tsp
• Nutmeg, ground 0.5 tsp

Instructions

1. 1. Put the sour cream, lemon juice, a pinch of salt, and a pinch of pepper into the mixing container.
2. 2. Place the measuring cup on top and mix the mixture for 20 seconds on speed 3.
3. 3. Pour the finished sauce into a bowl and rinse the mixing container.
4. 4. Quarter the bell peppers, remove the seeds, and wash them inside and out.
5. 5. Cut the peppers into bite-sized pieces without the stem base.
6. 6. Peel the potatoes and wash them.
7. 7. Trim the green beans and wash them.
8. 8. Cut the potatoes and beans into bite-sized pieces as well.
9. 9. Trim the leek, wash it, and quarter it lengthwise.
10. 10. Cut the leek into small pieces.
11. 11. Peel the onion and cut it into eighths.
12. 12. Halve the chili pepper lengthwise and remove the seeds.
13. 13. Wash the deseeded chili pepper.
14. 14. Put the onion and the chili pepper into the mixing container.
15. 15. Chop the vegetables with the measuring cup in place for 6 seconds on speed 8.
16. 16. Push the pieces down from the inner wall with a spatula.
17. 17. Add the olive oil and a pinch of sugar.
18. 18. Sauté the mixture without the measuring cup for 4 minutes at 110 degrees using the sauté function.
19. 19. Add the minced meat and the leek.
20. 20. Brown everything without the measuring cup for 6 minutes at 120 degrees using the sauté function.
21. 21. Sift the flour into the pan.
22. 22. Add the peppers, potatoes, beans, tomatoes, hot vegetable broth, processed cheese, Herbs de Provence, paprika powder, nutmeg, 1 teaspoon of salt, and ½ teaspoon of pepper.
23. 23. Cook the mixture with the measuring cup in place for 22 minutes on speed 1 at 100 degrees in reverse blade direction.
24. 24. Season the stew once more with salt and pepper.
25. 25. Mix everything with the measuring cup in place for 20 seconds on speed 2 in reverse blade direction.
26. 26. Serve the peasant stew on deep plates.
27. 27. Add a dollop of lemon sour cream to each plate and serve the dish.

Nutrition per serving

• kcal: 678
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 58 g