Mexican meat goulash

Name: Mexican meat goulash
Cook time: 1 h
Total time: 1 h
Yield: 11
Ingredients: 2 Garlic cloves; 4 Onions; 500 g Potatoes; 2 TABLESPOONS Oil; 500 g Pork sausage; 750 g mixed minced meat; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (850 ml) Tomatoes; 3 TABLESPOONS Tomato paste; 3 (approx. 1 kg) Leek sticks (leek); 1 (250 ml) bottiglia di salsa al peperoncino; 7-10 Tbsp Chilli powder

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 11

2 Garlic cloves
4 Onions
500 g Potatoes
2 TABLESPOONS Oil
500 g Pork sausage
750 g mixed minced meat
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (850 ml) Tomatoes
3 TABLESPOONS Tomato paste
3 (approx. 1 kg) Leek sticks (leek)
1 (250 ml) bottiglia di salsa al peperoncino
7-10 Tbsp Chilli powder

Directions

1
Peel and finely dice the garlic and onions. Peel, wash and dice the potatoes. Heat oil in a frying pan. Fry the ground pork and minced meat in it. Add potatoes, onions and garlic and fry. Season with salt and pepper.
2
Add canned tomatoes and tomato paste, pour on 3/4 litre of water and bring to the boil. Simmer at medium heat for about 30 minutes. Clean, wash and cut leek into rings. 10 minutes before the end of the cooking time add leek and chilli sauce and finish cooking. Season to taste with salt, pepper and chilli. Serve with crème fraîche and grated cheese
3
With 12 people: