Summary

Ingredients

• 250 g minced meat
• 1 small zucchini
• 2 carrot (s)
• 6 mushrooms
• 2 onions)
• 1 clove garlic
• 1 packet herbs, Italian (frozen)
• 1 teaspoon, leveled chili powder
• 1 teaspoon, leveled paprika powder, noble sweet
• 1 bag / s powdered sauce for onion sauce
• 250 ml water
• some sauce thickener, dark
• some salt and pepper
• some olive oil
• some parsley, fresh

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Instructions

1. Mix minced meat with Italian herbs, chili powder, paprika powder, salt and pepper until well combined. Heat olive oil in a large pan over medium-high heat. Shape the meat mixture into small dumplings or crumble it with a fork. Fry for 5-7 minutes, stirring occasionally, until the meat is browned.
2. While the meat cooks, peel and thinly slice the carrots. Peel and chop the onions. Mince the garlic clove finely. Wipe the mushrooms clean with paper towels and roughly chop them. Wash the zucchini, trim the ends, and chop into bite-sized pieces.
3. Once the meat is browned, add the carrots and fry for 2 minutes. Add the onions and garlic, fry for 2 minutes. Add the mushrooms and zucchini, stir well, and fry for 3 minutes.
4. Sprinkle the onion sauce powder over everything and pour in the 250 ml water. Stir well, bring to a boil over medium-high heat, then reduce to medium heat and simmer for 7-10 minutes until vegetables are tender.
5. If the sauce is too thin, add sauce thickener a small amount at a time while stirring until you reach the desired thickness. Season to taste with salt, pepper, and chili powder. Sprinkle fresh chopped parsley over the top.
6. Serve with boiled potatoes or homemade mashed potatoes.