Mexican meat goulash

Name: Mexican meat goulash
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Potatoes; 2 Onions; 1 Garlic clove; 200 g Pork sausage; 500 g mixed mince; 1 TABLESPOON oil, salt, pepper; 2 TABLESPOONS Tomato paste; 1 can(s) (425 ml) Tomatoes; 500 g Leeks (leek); 1/2 (250 ml) bottiglia di salsa al peperoncino; 7-10 Tbsp Chilli powder

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Potatoes
2 Onions
1 Garlic clove
200 g Pork sausage
500 g mixed mince
1 TABLESPOON oil, salt, pepper
2 TABLESPOONS Tomato paste
1 can(s) (425 ml) Tomatoes
500 g Leeks (leek)
1/2 (250 ml) bottiglia di salsa al peperoncino
7-10 Tbsp Chilli powder

Directions

1
Peel, wash and chop the potatoes. Peel and finely dice onions and garlic
2
Fry the minced meat in hot oil until crumbly. Fry the potatoes, onions and garlic briefly. Season. Add tomatoes and tomato paste. Add 1/3 l water, bring to the boil. Simmer for about 20 minutes.
3
Clean the leek, wash it. Cut into rings. Add chilli sauce and simmer for another 10 minutes. Season with salt, pepper and chili. Serve possibly with sour cream and grated Gouda