1. Heat the oil in a large skillet over medium-high heat. Add the beef and season with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Cook, stirring, until golden brown, about 5 minutes. Using a slotted spoon, transfer beef to a plate.
2. Add the onion, pepper, and carrot to the skillet. Cook, stirring, until vegetables are soft, 5 to 10 minutes. Stir in the zucchini and garlic. Season mixture with 1 1/2 teaspoons salt and the paprika. Pour in the tomatoes and Worcestershire. Return the beef to the skillet. Simmer mixture until thick, about 10 minutes. Season with the remaining 1/2 teaspoon salt and the vinegar, adding more as needed. Spoon mixture onto buns, if using, and serve.
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|Serving Size: 1 Serving (261g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 155 (37%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 39.7mg||12 %|
|Sodium 1228.1mg||42 %|
|Potassium 590.5mg||16 %|
|Total Carbohydrate 45.5g||13 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 42g|
|Protein 20.4g||29 %|
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Calories per serving: 417
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