Hungarian pepperoni mince pan

Name: Hungarian pepperoni mince pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Pepperoni (jar); 1 can(s) (212 ml) Vegetable corn; 1 yellow and red peppers; 1 (approx. 200 g) Courgette; 3 TABLESPOONS Olive oil; 750 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 glass (90 g) Aiwar (préparation du paprika); 200 ml Vegetable broth (instant)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Pepperoni (jar)
1 can(s) (212 ml) Vegetable corn
1 yellow and red peppers
1 (approx. 200 g) Courgette
3 TABLESPOONS Olive oil
750 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 glass (90 g) Aiwar (préparation du paprika)
200 ml Vegetable broth (instant)

Directions

1
Drain the pepperoni and collect the vinegar water. Drain the corn. Wash peppers, remove lid and core. Cut the pods into slices. Clean and wash the zucchini, cut lengthwise into quarters and cut into slices.
2
Put 4 peppers aside. Remove the stalks from the rest. Cut the peppers into thick slices. Heat 1 tablespoon of oil in a large coated pan. Season the minced meat with salt and pepper and fry it crumbly for about 10 minutes.
3
Heat 2 tablespoons of oil in another pan. Fry the peppers, zucchini, corn and pepperoni for about 4 minutes. Mix aiwar, stock and possibly 1 tablespoon of vinegar water, deglaze vegetables with it. Add vegetables to mince and mix.
4
Season to taste with salt, pepper and possibly aiwar. Arrange the minced meat pan in bowls and garnish with pepperoni. Grey bread tastes good with it.