Summary

Ingredients

• 150 ml vegetable stock
• 1 ½ kg minced meat, mixed
• 2 red pepper (s)
• 2 bell peppers, yellow
• 1 large kohlrabi or 2 small ones
• 1 large courgette or 2 small courgettes
• 1 eggplant (s)
• 3 large carrot (s)
• 1 head broccoli
• 1 cucumber (s)
• 1 bunch asparagus, green
• 2 onions)
• 2 cloves garlic)
• some clarified butter
• salt and pepper
• Paprika powder, hot as rose
• Spice mix (e.g. Maggi spice mix 2)

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Instructions

1. Boil a vegetable broth.
2. Peel the onions and garlic and cut as small as possible. Add the minced meat, salt, pepper and some hot paprika powder. Mix well with the finely chopped onions and garlic. Fry in a large pan until crumbly and set aside.
3. Cut the aubergine into cubes, sprinkle with salt and leave to stand for about 15 minutes. Then dab off the salt well with a paper towel.
4. Cut the washed zucchini, cucumber and bell pepper into small cubes. Peel the kohlrabi and cut into slices. Cut the slices into small cubes and cook in salted water for 5 minutes. Chop or grate the carrots. Clean the broccoli and cut into small florets. Remove the lower third of the green asparagus and cut the rest into small pieces.
5. Season the zucchini and aubergine cubes with salt, pepper and spice mixture No. 2. Fry in hot clarified butter in a pan for about 10 minutes and add to the mince.
6. Season the kohlrabi, carrots, cucumber and asparagus with salt, pepper and spice mixture. Fry everything for about 6 - 8 minutes in hot clarified butter and add to the minced meat.
7. Season the paprika with salt, pepper and spice mixture and fry in hot clarified butter for approx. 4 - 7 minutes and add to the mince.
8. Season broccoli with salt, pepper and spice mixture and fry in hot clarified butter for approx. 2 minutes. Also add to the minced meat in the large pan. Pour in the vegetable stock and mix everything well. Season again with salt, pepper and spice mixture and, if necessary, reheat well.