in France

French vegetable goulash

updated

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Ingredients for 20 servings:

  • 5 tbsp oil, for frying
  • 3 kg goulash (beef)
  • salt and pepper
  • 1 kg onion(s)
  • 150 g tomato paste
  • 4 garlic cloves
  • 1 kg zucchini
  • 1 kg eggplant(s)
  • 1 kg bell pepper(s)
  • 1 kg tomatoes
  • 2 tsp basil
  • 2 tsp thyme
  • Paprika powder
  • Meat broth
  • Flour

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Sear the meat. Add the sliced ​​onions, crushed garlic, and tomato paste, and simmer for about 1 1/2 hours. Roughly dice the zucchini, eggplant, and bell peppers and add to the goulash. Top up with meat broth. Add the thyme and basil. Quarter the tomatoes and add them as well. Continue simmering. Thicken with a little flour and serve with fresh farmhouse bread.

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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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