Summary

Ingredients

• 200 g minced meat, mixed
• 2 carrot (s)
• 1 onion (s)
• 2 cloves garlic
• 1 bell pepper (s), yellow
• 2 small zucchini
• 200 ml meat broth
• 1 bay leaves
• 1 beefsteak tomato (s), peeled and pitted
• oregano
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. Cut the zucchini into approx. 1 cm cubes, fry, season with salt, pepper and set aside. Sear the mince, add diced onion and diced carrot and sauté. Add diced beefsteak tomatoes, squeezed garlic, salt, pepper and sugar and deglaze everything with the stock. Simmer openly for about 30 minutes together with the bay leaf and oregano. Add liquid if necessary, but the dish should be creamy at the end. Then simmer the diced paprika for another 10-15 minutes and the zucchini cubes 5 minutes before the end of cooking. Taste again.
2. Serve with rice.
3. The zucchini pan also tastes very good with curry powder, but then omit the tomatoes and oregano.