This quick cooking recipe is perfect for those hot summer days when you’d much rather be in the pool than in the kitchen. The added bonus is that even your meat loving husband would like it.
- 1 lb cubed beef (you can also use cubed bison or chevon)
- 1.5 lb zucchini
- 2-3 green or yellow bell peppers, seeded
- 1 tsp flour
- 1/2 tsp paprika
- salt and pepper to taste
- enough oil for cooking
Cook meat in oil until softened and lightly browned. Add julienned pepper and cook a bit longer, until pepper has softened somewhat. Now, add cubed zucchini, and cook for 3-4 minutes longer before adding flour and paprika. Stir, and pour in enough water to barely cover. Bring to a boil, and cook on medium heat until zucchini has softened, then season with salt and freshly ground pepper to taste. Serve topped with a dollop of plain Greek yogurt or sour cream.