Mince and Pepper Sauce for Mashed Potato

Name: Mince and Pepper Sauce for Mashed Potato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g lean beef mince; 2 pcs red peppers (very finely diced); 1 pcs onion (finely diced); 400 g passata; 80 g tomato purée; 1 tsp smoked paprika; 1 tsp marjoram; 1 tsp salt

Hearty mince and pepper sauce made especially for instant mashed potato.

Sauce
Easy
4 servings

Drying temperature

68 °C

Drying time

10–15 h

Dry weight

85 g/serv.

Rehydration water

300 ml/serv.

Soak time

16 min

Calories

300 kcal/serv.

Which dehydrator? Find one for 68 °C with a timer →

Ingredients

500 glean beef mince
2 pcsred peppers · very finely diced
1 pcsonion · finely diced
400 gpassata
80 gtomato purée
1 tspsmoked paprika
1 tspmarjoram
1 tspsalt

Method

At home

Brown the mince finely without oil and remove the fat. · 10 min
Add the pepper and onion, then stir in the tomatoes and spices. · 10 min
Reduce uncovered until very thick. · 20 min

Dehydrate

Spread out thinly and dehydrate fully at 68 °C. · 720 min

On the trail

Leave the sauce to swell in boiling water for 12–16 minutes. · 16 min
Stir in the mashed potato flakes and adjust the consistency with water. · 2 min

At home: Dice the pepper very finely and reduce the sauce heavily.

On the trail: Rehydrate the sauce first, then stir in the mashed potato flakes gradually.

Storage: Prepare low in fat, dry completely, vacuum-seal.

Side: 100–130 g instant mashed potato per portion

For 4 servings, only 340 g go into your pack.

In the app: scale servings & take it offline →