Vegetable stew with minced meat

I think those who are older should remember this dish, which could often be bought for lunch in many catering establishments, especially in the former Soviet Union. It is nourishing, high-calorie and tasty, besides it was inexpensive, everyone could afford it. A lot of water has flowed under the bridge since then, but some recipes are still cooked in many families. Vegetable stew with minced meat is loved by everyone without exception - both adults and children. So be sure to try making and serving it to your family for lunch.

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Ingredients:

Potatoes - 500 g

Zucchini - 1 pc.

Onions - 50 g

Carrots - 50 g

Eggplant - 1 pc.

Bulgarian pepper - 1 pc.

Garlic - 1 clove

Salt to taste

Ch.m. pepper - taste

Lean oil - 2 tablespoons

Tomato sauce - 2 tablespoons

Minced meat - 300 g

How to cook:

Prepare foods from the list. Peel the onions, garlic, potatoes and carrots. Rinse them under running water along with the rest of the vegetables. Pat dry with paper towels.

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Heat some lean refined oil in a large skillet, put the minced meat in it, fry on all sides until golden brown.

Cut the onion into half rings, carrots into large slices. Add vegetables to the minced meat, turn down the heat under the pan. Cook for 5 minutes.

Cut the potatoes lengthwise into quarters, transfer to the minced meat, stir. Pour in a little water and simmer for 5-7 minutes, covered.

Trim the tails of the zucchini and eggplant. Cut these vegetables into small cubes, transfer to the pan. Next, add chopped bell peppers, peeled from the stalk and seeds. Gently stir the contents of the pan, add more water if necessary and simmer over low heat for 15 minutes.

Then add two heaping tablespoons of your favorite tomato sauce, you can even spicy, crushed clove of garlic, as well as salt and pepper to taste. Simmer the stew for another 5-7 minutes, covered over low heat.