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Vegetable stew with minced meat

0
1544
Kitchen French
Calorie content 60.4 kcal
Portions 4 port.
Cooking time 60 minutes
Proteins * 3.5 gr.
Fats * 5.6 g
Carbohydrates* 6 gr.
* per 100 gr. product
Vegetable stew with minced meat
Content

Using minced meat as the meat component of a complex stew is an interesting trick. Vegetables are ideally mixed with minced meat, actively exchanging juices and flavors. Pre-roasting vegetables and meat separately is more time consuming, but provides a rich stew flavor. For convenience and speed of cooking, it is better to use two pans, in which you can fry all the ingredients separately. A thick-walled brazier is perfect for general finishing braising.

Ingredients

Cooking process

step 1 out of 9
Preparing vegetables for stew. Peel the carrots and wash them. Peel, wash and dry onions. Wash the zucchini, cut off the skin from them and remove the seeds. If the fruits are young, then you can use them whole. Cut the prepared zucchini into small pieces. Wash the eggplants, dry them and also cut them into cubes. We disassemble the cauliflower into small inflorescences and rinse.
step 2 out of 9
Wash the tomatoes and cut them into pieces of arbitrary shape, not forgetting to cut out the traces of the stalk. Peel the garlic, rinse and chop finely with a knife.
step 3 out of 9
Minced meat can be used any - pork, chicken, beef or mixed version. Add salt and black pepper to it, mix thoroughly.
step 4 out of 9
In warmed olive oil, fry the eggplant cubes together with slices of zucchini until a light blush. Fry the cauliflower inflorescences separately in olive oil until a light crust appears on the surface of the cabbage.
step 5 out of 9
Separately put chopped tomatoes with garlic in a frying pan with a small amount of oil and evaporate the moisture from them at an average temperature of the stove for five to seven minutes. Fry the minced meat separately at medium-high temperature to quickly achieve a golden brown crust.
step 6 out of 9
In a separate frying pan, combine onions cut into small cubes and carrots grated on a coarse grater. With occasional stirring, fry the vegetables until the carrots soften and the onions begin to brown a little.
step 7 out of 9
Combine all the fried vegetables in a thick-walled brazier, add salt and black pepper to taste.
step 8 out of 9
Put the fried minced meat on top of the vegetables and gently mix the whole mass so as not to transfer the tender pieces. We close the brazier with a lid and simmer the stew for fifteen to twenty minutes.
step 9 out of 9
Put the finished hot stew into portioned plates and sprinkle with chopped parsley.

Bon Appetit!

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