Paprika Con Carne
*Pork Mince x 500 grams approximately
*Green capsicum x 2/3 (finely chopped)
*Carrot x 1 large (or 2 small, finely chopped)
*Brown Onion x 1 (finely chopped)
*Hungarian sweet paprika x 1 tablespoon
If you have hot Spanish paprika, add 3/4 tablespoons of sweet Hungarian and 1/4 tablespoon of hot Spanish (which has a medium heat and is quite tame)
*Chicken stock powder x 1 heaped teaspoon
*Sour cream x 2 tablespoons
*Cornflour x 1 tablespoon
*Water x 1.5 cups
*Optional splash of soy sauce at the end to season
*Chopped tomatoes to serve & extra sour cream. Alternatively make your own salsa with tomatoes, onion and green capsicum chopped finely.
*Also plain corn chips or warm pita/roti bread to serve.
-Sauté onion, carrot and capsicum in a pan for a few minutes until aromatic and softened, then add mince.
-Cook mince, breaking up any large lumps.
-When meat is cooked, add paprika, stir well.
-In a small bowl mix together cornflour and sour cream, then add to the pan and pour over water and add chicken stock. Stir.
-Mixture will thicken as it heats up. Add more water if needed. But it shouldn’t be too watery or salty. If extra seasoning is needed, a splash of soy sauce at the end is usually better than adding more stock.
-Serve hot in small bowls. Dollop a teaspoon of sour cream on top of each bowl and sprinkle over chopped tomatoes or homemade salsa. Stab some plain corn chips around the edges of the bowl and serve with more chips or warm roti/pita breads as your table centrepiece.