Minced meat goulash with gravy

Preheat a frying pan with vegetable oil over high heat. We put the minced meat in a frying pan, using a wooden spatula we divide it into small pieces. The smaller the minced meat, the more tender the finished sauce will be. If there is a lot of minced meat or the frying pan is too small, fry it in portions so that the meat does not cook, but turns out to be toasted.

As soon as all the minced meat is fried (we return to the pan the one that was fried first, if the preparation was carried out in portions). Peel the onion, cut it finely with a knife, add it to the minced meat, fry, stirring occasionally, until soft and transparent.

If excess fat has formed during frying, it must be drained, holding the contents with a spatula or lid. The finished dish turns out to be delicious and quite dietary, so there is absolutely no need for extra oil in the sauce.

Zucchini (can be replaced with ordinary zucchini) is washed, dried and cut into halves of circles, the skin is not cleaned off. Zucchini can be cut smaller if desired - we focus on our own preferences. Finely chop the garlic, add it to the minced meat together with the zucchini. Stir well, add beef broth, tomatoes in their own juice (large pieces are pre-crushed), bay leaf, salt, ground black pepper and Italian dried herbs. Bring the mixture to a boil, stir with a spatula and reduce the heat.

Cover the sauce with a lid and simmer for 20 minutes. Readiness is determined by the zucchini pieces: as soon as they become soft, we take out the bay leaf and the dish can be served to the table.

We put the selected side dish on the plate (in this case, the best combination is any kind of pasta). We put a ready-made minced meat goulash with vegetables on top with a spoon, serve it to the table immediately, until the dish has had time to cool down, and the unsurpassed aroma spreads throughout the house.

Bon appetit!