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- Heat the oil into a pot and add finely chopped onions. Cook stirring occasionally until soft and translucent.
- Add ground meat, spice with some salt and pepper and continue cooking until meat loses its pink color. This time I used pork, but this dish can be made with any type of meat.
- Add peas and paprika and cook for additional 2-3 minutes, stirring often. As I mentioned in the ingredients list, it would be nice to use fresh or frozen peas, as they have "purer" taste compared to the canned ones, which are already spiced. But note that canned peas are also fine, as long as you rinse them first with some cold water.
- Put the mixture into a deep baking pan and pour some hot water, just enough to barely cover the mixture. Bake into a preheated oven at 250°C for approx. 30 minutes, until peas become soft.
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- If you prefer a soup, you won't need a baking pan or an oven, of course. All you need to do is to add some more water (approx. 2 l) into the pot you were cooking the meat in (after step 3) and then cook the soup until peas become tender. If you wish, you can thicken the soup by adding some flour as described in this Lentil Soup.
- If, however, you would like to try this dish as pasta sauce, you have two options. The first one is to add just a cup of water into the pot after step 3 and cook on the stovetop until peas soften. Add some more water if necessary. The second option is to use the stew leftovers: add water just enough to get a consistency of a sauce and heat the mixture until boiling. If making a sauce, you can add some tomato sauce instead of water.
Enjoy and bon appétit!