in Recipes

Vegetarian "Mexico Goulash"

updated

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Ingredients for 2 servings:

  • 300 g potatoes
  • 200 g carrot(s)
  • 1 onion(s)
  • 1 bunch of spring onions
  • 1 class can/n Tomato paste (70 g)
  • 1 small can of corn (140 g)
  • 1 can kidney beans (255 g)
  • e.g. salt and pepper
  • Paprika powder
  • n. B. herbs, fresh, e.g. oregano
  • vegetable broth

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel and dice the potatoes and carrots. Finely chop the onions and fry. Add the carrots and potatoes, along with the tomato paste, and sauté. Deglaze with vegetable stock, season, and simmer for about 25 minutes. Slice the spring onions, drain the corn and beans, and chop any fresh herbs. Briefly cook the spring onions, stir in the corn and beans, heat through, and season to taste. Sprinkle with herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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