Sicilian goulash pot

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
2.4 5
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 4
  • 800 g Mixed goulash (half beef/half pork)
  • 2 TABLESPOONS Oil
  • 2 medium-sized onions
  • 2 Garlic cloves
  • 1 small aubergine
  • 2 Branches of rosemary
  • 1 TABLESPOON Tomato paste
  • 1 heaped tbsp. flour
  • 1 can(s) (850 ml) Tomatoes
  • 7-10 Tbsp salt and pepper
  • 3 Stem(s) Basil

Directions

  1. 1

    Dab the goulash dry. Heat oil in a casserole or small roaster. Fry the goulash in it in 2-3 portions all around for about 10 minutes until brown.

  2. 2

    Meanwhile peel and finely dice the onions and garlic. Clean, wash and roughly dice the aubergine. Wash the rosemary, shake dry, pluck off the needles and chop.

  3. 3

    Add onions, garlic, eggplant and rosemary at the end and fry for another 5 minutes. Add the whole goulash again. Season with salt and pepper.

  4. 4

    Stir in the tomato paste, dust with flour and sauté briefly while stirring. Deglaze with 1/2 l water. Add the tomatoes together with the juice and chop coarsely. Bring to the boil, cover and stew for about 1 1/2 hours.

  5. 5

    Wash basil, shake dry, pluck off leaves and chop. Season goulash with salt and pepper. Sprinkle with basil. Serve with ciabatta or roast potatoes.

Nutrition Facts

KCAL
510 kcal
CARBS
9 g
FATS
22 g
PROTEINS
43 g