Hearty minced meat and vegetable stew

Ingredients for 8 servings:

• 1 kg minced meat, mixed
• 680 g mushrooms, from the jar (grams =) drained weight
• 3 medium-sized onions, chopped
• Salt
• pepper
• 2 gr. can/n tomato paste, 150 g each
• Broth, as needed
• Thyme
• Paprika powder, sweet
• Sugar
• 1 kg carrot(s)
• 1 kg zucchini
• 2 cans kidney beans (drained)
• 1 gr. can/n corn
• 1 jar paprika, OR:
• 2 bell peppers, fresh red, possibly 3
• 1 kg potatoes
• 2 tomatoes
• 8 pairs of sausages, wieners (maybe more)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

for party buffets and especially for the cold season to “warm up”

First, fry the minced meat and mushrooms until everything is lightly browned. Then fry the onions first, otherwise they will burn easily. Now season with salt and pepper. Add the tomato paste and pour in the stock until the fried meat is swimming in plenty of stock. Now season with thyme, sweet paprika, and sugar. You don’t need to skimp on the quantity. Stir well and let it simmer. While the browned minced meat is simmering, gradually add the sliced ​​carrots and diced zucchini. Let the stew simmer until the vegetables are tender and the stew is well cooked. The time depends on the amount and how large the vegetables were cut. In the meantime, drain the kidney beans and corn in a sieve. If you are using jarred bell peppers, drain them as well and chop the strips smaller if necessary. If using fresh red bell peppers, add the diced ones. Then add everything else. Now clean and dice the potatoes finely and add them. It doesn’t matter if most of the potatoes are overcooked, as they are also meant to thicken the stew. You can now add 2-3 fresh tomatoes to taste. For the last 10 minutes you can stir in the sliced ​​wiener sausages. A little tip: the stew tastes even better when reheated! It can easily be cooked in advance. You can vary the quantities of vegetables – depending on your taste. I’ve only ever had to make the dish for a whole horde, hence the large recipe. Another tip: you can also freeze it in portions. That way you always have a quick meal ready.