Minced meat and vegetable pan Puszta style

Ingredients for 3 servings:

• 1 m.-sized zucchini, quartered and sliced
• 400 g red pointed peppers, in rings
• 1 jar Pepper, mild, green, pickled, 170 g drained weight, in narrow rings
• 100 g boiled potatoes, cut into bite-sized pieces
• 1 small can of corn, well drained
• 1 small onion(s), finely chopped
• e.g. garlic, finely chopped
• 650 g minced meat, variety as desired
• 6 tbsp ajvar
• 200 ml vegetable stock
• 1 tsp, leveled vegetable stock powder, or Vegeta
• salt and pepper
• oil
• 200 ml water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

hearty, spicy play of colors

Fry the minced meat in a deep pan until crumbly, add the onions and garlic just before the end, and season with salt and pepper. Remove the minced meat and, in the same oil, briefly brown all the vegetables, stirring occasionally. Then pour in the vegetable stock and sauté over medium heat until the water has evaporated, stirring frequently; it will thicken slightly. Season with Vegeta, salt, and pepper. Remove from the heat. Add the minced meat, ajvar, and water, and mix well. Serve with fresh farmhouse bread. Tip: If you prefer it less spicy, use less ajvar and less pepperoni. Other vegetables (and leftovers) can also be used.