John Myers
Ingredients for 4 servings:
- 500 g minced beef
- 2 m.-sized onion(s)
- 1 kg vine tomatoes (not beefsteak tomatoes)
- 2 medium-sized zucchini (about 500 g)
- 1 tbsp basil, dried
- ½ tsp lovage, ground
- salt and pepper
- 100 g sour cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Food combining recipe protein
Cut the tomatoes crosswise and blanch them in boiling water. When the tomato skin begins to peel off, drain the tomatoes and refresh them in cold water. Then peel off the skin, halve, quarter (removing the green stem), and eighth the tomatoes. Wash the zucchini, trim the ends, halve, quarter, and cut out the seeds in wedges. Then cut the zucchini into thin slices. Peel the onions, halve them, and slice them into thin rings. Heat a large non-stick pan (with a lid). Brown the ground beef and onions. Then add the tomato pieces and zucchini slices. Sauté briefly. Season with basil, lovage, salt, and pepper. Stir well again. Cover and simmer over low heat for 20 to 30 minutes (depending on how firm you want the zucchini to be). Season again with salt and pepper to taste. Divide among plates and serve with a generous dollop of sour cream on top. If you like and don’t follow food combining, you can serve it with baguette. Note: Please use only fresh tomatoes; canned tomatoes produce a completely different flavor (and a different recipe). This makes it more of a summer recipe. While you can also make it in fall/winter/spring, the tomatoes won’t taste quite as intense and will be rather watery. Tip: No additional fat is needed to brown the ground beef.
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