Low-carb beef mince and pepper pan with soured cream

Low-carb beef mince and pepper pan with soured cream: a savoury pan dish with beef mince, peppers, passata, garlic and creamy soured cream.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 420 kcal per serving
• Protein: 30 g
• Fat: 28 g
• Carbs: 10 g

Ingredients

• 500g beef mince
• 1 onion
• 2 cloves of garlic
• 200g passata
• 150g soured cream
• 1 tbsp olive oil
• 2 peppers
• 1 tsp paprika
• 1 tsp cumin
• 1 pinch of salt
• 1 pinch of pepper
• 1 handful of parsley

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Finely dice the onion and garlic. Deseed the peppers and cut them into strips.
2. Heat the olive oil in a large frying pan and fry the beef mince over a high heat until well browned and crumbly. Add the onion and garlic and fry briefly.
3. Add the peppers to the pan and roast them over a slightly higher heat. Stir in the paprika and cumin until everything smells fragrant.
4. Pour in the passata and let everything simmer gently for a few minutes so the flavours come together. Season with salt and pepper.
5. Stir in the soured cream and only warm it through gently so the sauce stays creamy. Don't let it boil hard any more.
6. Serve sprinkled with chopped parsley.

Good to know

A pan dish like this saves relaxed evenings. Savoury, creamy and on the table quickly, without feeling heavy.

Swaps

Beef mince → turkey mince (usually a little leaner) | soured cream → Greek yoghurt (more protein, a little less fat) | passata → chopped tomatoes without added sugar (more texture, similar nutrients) | olive oil → ghee (stable at high heat and free from seed oils)

Allergens

Contains milk from the soured cream; onion and garlic can taste strong for sensitive children or sensitive stomachs, and during pregnancy the dish is not a concern if the beef mince is cooked all the way through.