Minced Meat Pot with Summer Vegetables
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can corn, (285 g weight)
- 4 onion (s)
- 2 cloves garlic
- 2 sprigs oregano, (or 1/ teaspoon dried)
- 300 g zucchini
- 400 g tomato (s)
- 1 bunch chives
- 4 tablespoon oil
- 500 g minced meat, (minced beef)
- 2 tablespoon tomato paste
- salt and pepper
- 1 teaspoon sugar and pinch caraway powder, if necessary
- 500 ml vegetable stock, instant
- 2 tablespoon crème fraîche
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Drain the corn. Cut the onions into thin slices and the garlic into fine leaves. Scald tomatoes, peel, quarter and core. Cut the zucchini into 1/2 cm thick slices. Finely chop the oregano, cut the chives into rolls.
- Sweat the onions, Knofi and oregano in a saucepan in 3 tablespoons of oil. Admit the mince, fry. Stir in tomato paste. Season with salt, pepper and cayenne pepper. Pour in the stock, simmer for 5 minutes.
- Fry the zucchini in the remaining oil until al dente. Add tomatoes to the meat, simmer for 2 minutes. Fold in the zucchini and season again.
- Fill the stew into deep plates and serve with a dollop of creme fraiche and chives.
- Good Appetite!
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