Zucchini and minced meat pan with mushrooms

Ingredients for 2 servings:

• 500 g minced beef
• 2 m.-large zucchini
• 250 g mushrooms, white
• 1 onion(s), red
• 100 ml Cremefine, for cooking
• Salt
• pepper
• Spice mix (chili seasoning)
• Italian herbs, dried
• n. B. cornstarch
• 2 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Low-carb

Peel the onion and chop into small pieces. Peel the zucchini and dice it. Trim and thinly slice the mushrooms. Lightly sauté the onion in a pan with oil. Add the ground beef, season with salt, pepper, and chili seasoning, and fry over medium-high heat for about 5 minutes. Then add the zucchini and mushrooms, cover, and cook over low heat for about 10-15 minutes, until the zucchini is translucent, stirring occasionally. Season the ground beef again. Add the Italian herbs and the Creme Fine sauce and season to taste. If desired, thicken the sauce with cornstarch. 1-2 heaped teaspoons should be sufficient. Important: Dissolve the cornstarch in about 70 ml of water beforehand, otherwise unsightly lumps will form.