Colored ground meat


  • 1 onion
  • 3 to 4 bell pepper (different colors)
  • 1kg ground meat (or more)
  • salt, white pepper, paprika, dripping
  • granulated stock melted in 1 liter of boiling water
  • ketchup
  • meal or sauce thickener/gravy thickener


At first roast the ground meat gently (do not forget the dripping first) and spice it up with salt, white pepper and paprika. Dice the onion and add it to the roasting ground meat.
Remove the inwards of the bell peppers and dice them. Add the small pieces of bell pepper to the roasting ground meat and onions - let it roast together for another 5 minutes, but agitate in between.
Add some ketchup (2 to 3 tablespoonsful), agitate and add the granulated stock melted in 1 liter of water and agitate again. Now, cover the pot or boiler and let it boil for another 10 minutes with low heat (but it should boil).
Remove the cover and thicken the stuff with sauce thickener/gravy thickener or meal-in-water (take a cup and fill half of it with water add 2 tablespoonsful of meal and use a agitator/beater and merge the two matters).
Try it, flavour it, e.g. with tabasco, white pepper, paprika, salt.

Serve with boiled potatoes or mashed potatoes.