Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g minced meat
- 1 small zucchini
- 1 bell pepper (s)
- 100 g cherry tomato (s)
- 1 dash white wine, drier
- 250 ml beef stock
- 2 stems rosemary
- 1 teaspoon herbs Provence
- pepper from the grinder
- salt
- Flour or sauce thickener
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and peppers into small cubes, halve the cherry tomatoes.
- Season the minced meat with salt and pepper and fry in olive oil until crumbly. Add the zucchini and paprika as well as the rosemary sprigs and herbs and fry briefly. Deglaze the vegetables with a dash of white wine. Add the beef stock and the tomato halves and simmer gently for 5 minutes. Slightly bind the liquid with a little flour or a sauce thickener. Season the dish with salt and pepper.
- Rice or baguette tastes good with it.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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