Ingredients
Scale
- 1 pound ground beef (preferably grass-fed for better texture and flavor)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color you fancy)
- 1 large zucchini, diced
- 1 cup mushrooms, sliced
- 1 can (14 oz) diced tomatoes, drained
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Feel free to substitute the zucchini with eggplant or add a handful of spinach for extra greens. Swap the bell pepper with chili if you fancy a bit of heat. Cooking is an art, not a science, and my Devon upbringing taught me that a recipe is just a canvas waiting for your personal touch.
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute, stirring until fragrant.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 7-10 minutes. Drain excess fat if necessary.
- Stir in the bell pepper, zucchini, and mushrooms. Cook for an additional 5 minutes until the vegetables begin to soften.
- Mix in the diced tomatoes, smoked paprika, cumin, oregano, salt, and pepper. Allow the mixture to simmer for 10-15 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
This recipe is a testament to the cozy, unhurried meals of my childhood, where each ingredient was savored and each moment cherished. Remember to cook with love and patience, much like Mum taught me.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
