Hungarian-style meatball ragout

Ingredients for 6 servings:

• 500 g minced beef
• 500 g minced meat, mixed
• 2 tsp mustard
• 1 egg(s)
• 1 tbsp breadcrumbs
• salt and pepper
• Paprika powder, sweet
• Caraway powder
• Rosemary, ground
• garlic powder
• 2 tbsp salad mix (salad herbs with onions)
• oil
• 1 large onion(s)
• 3 garlic cloves
• 75 g lean ham cubes
• 1 m.-large zucchini
• 1 m.-large cucumber(s)
• 3 bell peppers, red, yellow and green
• 5 tomatoes
• 2 vegetable stock cubes for 1 l of liquid – but only dissolve in 1/2 l of water!
• ½ tube(s) tomato paste
• some cream or condensed milk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Place all the minced meat ingredients (including the herbs) in a bowl, knead thoroughly, and form the meatballs into small meatballs. Brown them all over in a pan in 1 tablespoon of hot oil, then set aside. Peel and dice or roughly chop the onion and garlic, and sauté them with the ham cubes in 1 tablespoon of oil in a deep pot until translucent. Clean, wash, and dice the zucchini and cucumber; wash and trim the bell peppers and tomatoes. Cut the bell peppers into strips and the tomatoes into cubes. As each vegetable is prepared, add it to the onion, garlic, and ham mixture and continue to fry, stirring occasionally to prevent it from sticking. Once everything is browned, top up with the vegetable stock, stir in the tomato paste, add the meatballs, and simmer the sauce until it thickens slightly, stirring gently occasionally, season with salt and pepper, and add the cream. Serve with rice or mashed potatoes.