We love simple and hearty dishes – this (German) Schupfnudeln Skillet with Bell Peppers & Meat fits perfectly into this category. Thanks to the ready-made Schupfnudeln aka. potato noodles from the supermarket, this simple dish is ready in no time and tastes great. At least according to everyone in the family. There is no need to put in more work than necessary on a weekday, right? As long as it tastes delicious, everything is fine. ;P
We almost always have the ingredients needed for this simple dish at home. There is almost always ground beef or bratwurst in the fridge or freezer, the same goes for bell peppers. Especially bell peppers can be used in so many different recipes – that’s why they are pretty much all the time on our grocery list. Unless they cost a fortune, which (unfortunately) happens more often than we like… It’s time for a big garden so we can get all the veggies from there. ;P
Well. Schupfnudeln and other types of pasta are also a staple in our fridge. Cooking is so much faster when you have some pre-cooked pasta at home. Though, the simple pasta types like penne or spaghetti we never buy pre-cooked. If you want to make a dish with that, it does not make a difference using dry pasta or pre-cooked pasta. Schupfnudeln and Spätzle, for example, are pretty much only available in the refrigerated section in the supermarket… That, or you make them from scratch.
Anyway. Preparing this dish here is super easy. First, you fry the meat, then add the onions and peppers, and finally combine everything with the potato noodles. Since we like our Schupfnudeln slightly browned, we fry them separately before adding them to the pan with the veggies and meat. You can do this too, but you don’t have to. If you want to save yourself the trouble of washing an extra frying pan, you can simply cook veggies, meat and potato noodles in the same pan.
We like to add some smoky flavors and some spiciness to the dish – that’s why we use ancho chili powder, smoked paprika powder, and cayenne pepper as seasoning. If you have these at home, feel free to use them all together. If you only have one of the spices or none at all, you can season differently, of course. Some salt and pepper should be standard. However, you can’t go wrong with some regular paprika powder, oregano, and/or other spices. Whatever your spice rack has to offer.
The potato noodles, veggies, and meat are not really swimming in sauce here – you can probably see that in the pictures. Even with the addition of veggie broth, there is not too much liquid left in the frying pan in the end. If you like it somewhat »saucier«, I recommend adding more liquid. Or even better, make a quick roux. Just add some flour to the pan, heat that up shortly and then deglaze with some extra veggie broth. One step more and you’ve got yourself an easy sauce.
There’s not much more to say about this dish. If you don’t dawdle, you should be able to put a delicious dinner on the table in less than 30 minutes. If somebody helps with the chopping, you’re even faster…
I already mentioned it – we love simple recipes with potato noodles and stuff like that. That’s why we’ve collected quite a few recipes for that here on the blog over the years. If you don’t have any bell peppers on hand, you could prepare our Sausage Stroganoff with Schupfnudeln instead. As the name suggests – in that recipe the potato noodles are combined with bratwurst, mushrooms and a creamy sauce. The classic Stroganoff combination, only slightly different from the original. ;P
If you want to cook seasonally, for example, we’ve got plenty of recipes with different types of cabbage for the colder season. Our German Schupfnudel & Cabbage Skillet is one of our favorite dishes in fall and winter. In case you haven’t been a big fan of cabbage so far, you might want to give this dish a try. We’ve already turned many skeptics into cabbage fans. Okay, only the mild cases, though. You won’t get cabbage haters to the table with any of those dishes. ;P
INGREDIENTS / ZUTATEN
(4 servings)
some oil for frying
17.6 oz. (500g) ground meat (or sausage meat)
1 large onion, cut into wedges
3 bell peppers (red & green), cut into strips
1 tsp. Ancho Chile powder*
1 tsp. smoked paprika powder* (mild or hot)
1/2 tsp. cayenne pepper*
1/2 cup (120ml) veggie broth
21 oz. (600g) Schupfnudeln (potato noodles), refrigerated
salt, pepper
(4 Personen)
etwas Öl zum Anbraten
500g Hackfleisch (oder Bratwurstbrät)
1 große Zwiebel, in Spalten
3 Paprikaschoten (rot & grün), in Streifen
1 TL Ancho Chile Pulver*
1 TL geräuchertes Paprikapulver* (mild oder scharf)
1/2 TL Cayennepfeffer*
120ml Gemüsebrühe
600g Schupfnudeln (Kühltheke)
Salz, Pfeffer
DIRECTIONS / ZUBEREITUNG
1. Peel the onion and cut into thin wedges. Wash and dry the bell peppers, remove the seeds and slice them into thin strips.
2. Heat some oil in a large pot (Dutch oven). Add the ground meat (or sausage meat) and sear in the hot oil. You want the meat to be cooked through with some nice browning. Remove from the pot and set aside.
3. If needed, add some more oil and sauté the onion for a few minutes until it is soft and slightly browned. Next, add the bell pepper strips and sauté them as well for a while until slightly softer. Next, add the Ancho Chile powder, smoked paprika powder, and cayenne pepper and mix in. Deglaze the veggies with the veggie stock, return the meat to the pot, and let everything simmer for a few minutes at a slightly reduced heat – stir frequently so nothing burns.
4. While the veggies are simmering in the pot, heat up a pan with some oil and fry the Schupfnudeln for a few minutes. You want the potato noodles to have some browning here and there.
5. Add the Schupfnudeln to the large pot, mix everything, and season with some salt and pepper to taste. Divide veggies, meat, and noodles between bowls and sprinkle with some chopped parsley.
1. Die Zwiebel schälen und in Spalten schneiden. Die Paprikaschoten waschen und trocknen, dann die Innereien entfernen und in dünne Streifen schneiden.
2. Etwas Öl in einem großen Topf erhitzen. Hackfleisch (oder Bratwurstbrät) dazugeben und krümelig anbraten. Wenn das Fleisch rundum Farbe bekommen hat und durchgebraten ist, aus dem Topf herausnehmen und zur Seite stellen.
3. Falls notwendig, noch etwas Öl nachlegen und dann die Zwiebel für einige Minuten anbraten, bis sie schön weich und auch etwas gebräunt ist. Als Nächstes die Paprikastreifen dazugeben und einige Zeit mit anbraten. Wenn die Paprika etwas weicher sind, das Chilipulver, Paprikapulver und den Cayennepfeffer dazugeben und alles gut vermengen. Das Gemüse mit der Gemüsebrühe ablöschen, das Fleisch zurück in den Topf geben und alles einige Minuten bei leicht reduzierter Hitzezufuhr köcheln lassen – immer wieder umrühren, damit nichts anbrennt.
4. Während das Gemüse im Topf köchelt, eine Pfanne mit etwas Öl erhitzen und dann die Schupfnudeln einige Minuten anbraten – die Nudeln sollten hier und da etwas Farbe bekommen haben.
5. Die angebratenen Schupfnudeln zum Gemüse und dem Fleisch dazugeben, alles gut vermengen und nach Belieben mit Salz und Pfeffer würzen. Alles auf Schüsseln verteilen und mit etwas gehackter Petersilie bestreuen.
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(German) Schupfnudeln Skillet with Bell Peppers & Meat
- Prep Time: 00:05
- Cook Time: 00:20
- Total Time: 00:30
- Yield: 4 1x
- Category: Dinner
- Cuisine: Germany
Description
This is the perfect weeknight dinner that’s quick and easy to prepare: (German) Schupfnudeln Skillet with Bell Peppers & Meat. A family favorite!
Ingredients
some oil for frying
17.6 oz. (500g) ground meat (or sausage meat)
1 large onion, cut into wedges
3 bell peppers (red & green), cut into strips
1 tsp. Ancho Chile powder*
1 tsp. smoked paprika powder* (mild or hot)
1/2 tsp. cayenne pepper*
1/2 cup (120ml) veggie broth
21 oz. (600g) Schupfnudeln (potato noodles), refrigerated
salt, pepper
Instructions
1. Peel the onion and cut into thin wedges. Wash and dry the bell peppers, remove the seeds and slice them into thin strips.
2. Heat some oil in a large pot (Dutch oven). Add the ground meat (or sausage meat) and sear in the hot oil. You want the meat to be cooked through with some nice browning. Remove from the pot and set aside.
3. If needed, add some more oil and sauté the onion for a few minutes until it is soft and slightly browned. Next, add the bell pepper strips and sauté them as well for a while until slightly softer. Next, add the Ancho Chile powder, smoked paprika powder, and cayenne pepper and mix in. Deglaze the veggies with the veggie stock, return the meat to the pot, and let everything simmer for a few minutes at a slightly reduced heat – stir frequently so nothing burns.
4. While the veggies are simmering in the pot, heat up a pan with some oil and fry the Schupfnudeln for a few minutes. You want the potato noodles to have some browning here and there.
5. Add the Schupfnudeln to the large pot, mix everything, and season with some salt and pepper to taste. Divide veggies, meat, and noodles between bowls and sprinkle with some chopped parsley.
Notes
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