Hearty Minced Meat and Vegetable Stew
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg minced meat, mixed
- 680 g mushrooms, from the lass (iven in rams =) drained weiht
- 3 onion (s), chopped
- salt
- pepper
- 2 large cans tomato paste, 150 g each
- Broth, as needed
- thyme
- Paprika powder, noble sweet
- sugar
- 1 kg carrot (s)
- 1 kg zucchini
- 2 cans kidney beans, (drain)
- 1 large can corn
- 1 glass paprika, OR:
- 2 bell pepper (s), fresh red, possibly also 3
- 1 kg potato (s)
- 2 tomato (s)
- 8 pairs sausages, Viennese (possibly more)
Print Recipe
Pin Recipe Instructions
- Fry the minced meat and mushrooms first until everything is lightly browned. Then fry the onions first, otherwise they will burn easily. Now season with salt and pepper.
- Add the tomato paste and pour in the broth well until the seared meat floats in the broth. Now please add thyme, sweet paprika and sugar to taste. You don`t need to skimp on the amount. Stir well and simmer (simmer).
- While the seared minced meat is simmering, you gradually add the sliced carrots and the diced zucchini.
- Let the stew simmer until the vegetables are cooked and the stew is well drawn. The time depends on the amount and how big you cut the vegetables.
- In the meantime, let the kidney beans and corn drain in a colander.
- If you use paprika from the jar, please also drain and cut the strips smaller if necessary. When using fresh red peppers, please add them diced. Then add everything.
- Now please clean the potatoes and finely dice them and add them. It doesn`t matter if most of the potatoes boil over, as they are also intended for thickening the stew.
- You can now add 2-3 fresh tomatoes to taste.
- You can now stir in the sliced Viennese for the last 10 minutes.
- A little tip: the stew tastes even better when warmed up! So it can easily be pre-cooked.
- You can vary the amount of vegetables - depending on your taste. Up until now I only had to make the dish for a whole bunch, hence the large number of recipes.
- Another tip: You can also freeze it in portions. So you always have a quick meal ready.
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