Beef with zucchini and tomatoes
Description
The recipe won't take much time. Beef with zucchini and tomatoes according to this recipe takes quite a while to cook. But believe me, it's worth it! For preparing this dish, it's best to use a saucepan, a cauldron, or a deep frying pan with a thick bottom. If you don't have one, it's not a problem—you can use a pot, but then you'll get a "boiling" effect, which I personally don't particularly like, so I always use a saucepan. Serve hot.
Instructions
- 1
Step 1
The meat for this dish can be minced in different ways. For example, it can be finely chopped into small pieces or ground through a meat grinder. Chopped onion and, for instance, mashed pumpkin can be added to the meat mixture.
- 2
Step 2
Peel the zucchini and grate it on a coarse grater.
- 3
Step 3
We also peel the tomatoes and grate them on a grater.
- 4
Step 4
Combine tomatoes and zucchini together. Salt, pepper, mix and set aside. The vegetables should release juice; if there is little juice, add a little boiling water.
- 5
Step 5
Stuff shells or cannelloni with meat and place them in the bottom of a deep frying pan (preferably a sauté pan).
- 6
Step 6
Pour the vegetable mixture over the pasta and place over the highest heat. Bring to a boil, then reduce the heat to the lowest setting and cook, covered, for about 25 minutes. At the end, add garlic and bay leaf.
- 7
Step 7
Serve our dish with sour cream.