Summary

Ingredients

• 2 tablespoon oil, neutral
• 2 medium onion (s), cut into fine rings
• 2 medium carrot (s), sliced
• 1 red pepper (s), cut into strips
• 250 g peas, (frozen)
• 200 ml mineral water
• 1 zucchini, halved and sliced
• 2 cloves garlic, finely diced
• 2 tablespoon tomato paste
• 1 teaspoon mustard, medium hot
• 2 packs tomato (s), happened
• 1 pinch (s) sugar
• salt and pepper
• Chili powder
• 1 kg meat loaf, fine, diced
• Herbs, fresh (e.g. parsley)

Print Recipe Pin Recipe

Instructions

1. Heat the oil in a large saucepan. Let the onion rings become translucent in it. Add the carrots and peppers and sauté briefly.
2. Add the peas and deglaze with the mineral water. Cover and simmer for 5 to 10 minutes.
3. Then add the zucchini, garlic, tomato paste, mustard and tomatoes, stir well. Season with pepper and a pinch of sugar and a pinch of chilli.
4. Cover and simmer for about 10 to 15 minutes.
5. Add the Leberkäse and let everything stand for 10 minutes.
6. Only now season to taste and, if necessary, add salt.
7. Sprinkle with chopped herbs.
8. White bread, noodles or rice go well with this.
9. Tip 1:
10. If you like the vegetables more firm to the bite, please use the shorter times. And if you want the vegetables softer, please use the longer times.
11. For Leberkäse, however, it should be 10 minutes so that it can warm up and give off the taste of the stew.
12. Tip 2:
13. The goulash is also great to reheat (and then tastes even better).