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Pepper and zucchini stew

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Ingredients for 4 servings:

  • 1 onion(s)
  • 1 thick zucchini
  • 1 bell pepper(s)
  • 1 n. B. potato(s)
  • 500 ml broth
  • 1 bottle of Cremefine for cooking
  • 250 g minced meat
  • salt and pepper
  • Fondor
  • e.g. mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel the potatoes and dice them. Peel the zucchini, remove the seeds, and cut them into pieces. Dice the bell pepper and onion. Add the vegetables to the pot, fill with about 1/2 liter of broth, and simmer for about 20 minutes. Add salt and pepper. Finally, season with mustard, Fondor, and Cremefine. Form the minced meat into small dumplings and add them, letting them simmer until tender.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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