1 large onion (150 g), finely chopped
3 cloves of garlic, minced
1 medium red bell pepper (130 g), seeded and finely chopped
2 tablespoons olive oil
1 can of tomato paste (400 g)
1/2 tablet of beef broth dissolved in 1 cup of hot water (240 ml)
12 hot dogs (500 g)
6 buns for hot dogs (240 g)
3 cups of pre-cooked sweet potato (150 g)
3 tablespoons mustard
prepared
1 large onion (150 g), finely chopped
3 cloves of garlic, minced
1 medium red bell pepper (130 g), seeded and finely chopped
2 tablespoons olive oil
1 can of tomato paste (400 g)
1/2 tablet of beef broth dissolved in 1 cup of hot water (240 ml)
12 hot dogs (500 g)
6 buns for hot dogs (240 g)
3 cups of pre-cooked sweet potato (150 g)
3 tablespoons mustard
prepared
In a large skillet, combine the onion, garlic, bell pepper, olive oil, and tomato paste with the liquid from the can
Cook over high heat, mashing the tomato with a wooden spoon, for about 5 minutes
Add the beef broth and hot dogs and let simmer
Reduce heat, cover the skillet, and cook until the sauce is slightly thickened (about 10 minutes)
Cut the buns in half and fill each one with two hot dogs, some of the sauce, 1/2 cup sweet potato, and 1/2 tablespoon mustard
Serve immediately
(Approximately 525 calories per serving)
