John Myers
Mexican Goulash
The perfect mexican goulash recipe with a picture and simple step-by-step instructions.
- 750 g Potato
- 750 g Onion
- 450 g Carrots
- 1 bunch Spring onions fresh
- 1 bunch Corn and kidney beans
- 1,25 liter Vegetable broth
- 3 tbsp Tomato paste concentrated three times
- Salt, pepper, dried oregano
- 2 Toes Garlic
- Peel and dice the potatoes. Peel and slice the carrots. Peel and quarter the onion. Peel and chop the garlic. Fry the onion and garlic. Add the carrots and potatoes, fry. Add tomato paste and sweat. Deglaze with broth and simmer for about 30 minutes. Cut the spring onion into rings. Drain the corn and beans and wash them in the broth. Cook the spring onion and 1-2 teaspoons of oregano at the same time. Season well with salt and pepper. If you like it spicier, you can add jalapenos.
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