Summary

Ingredients

• 1 zucchini
• 1 bell pepper (s), yellow
• 1 red pepper (s)
• 100 g suar snap peas
• 1 onion (s)
• 3 tomato (s)
• 300 g minced beef
• 250 ml vegetable stock
• 1 sprig rosemary
• 3 sprigs thyme
• 2 tablespoon sour cream
• 2 tablespoon olive oil
• pepper
• sea-salt

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Instructions

1. Wash, clean and slice the zucchini. Wash the peppers, cut in half, clean and cut into bite-sized cubes. Wash, clean and briefly blanch the snow peas.
2. Heat 1 tablespoon of olive oil in a pan, add the vegetables and fry while turning. Season with salt and pepper and sauté over low heat for 10 minutes.
3. Peel the onion and cut into small cubes. Scald, peel and dice the tomatoes.
4. Heat 1 tablespoon of olive oil in a saucepan and fry the onion cubes until translucent, add the minced meat and fry while stirring.
5. Add the tomato pieces and fill up with the broth. Season with pepper, salt, rosemary and thyme and cook gently for 10 minutes. Remove the herbs, stir in the sour cream and serve the sauce with the vegetable pan.