Sicilian goulash pot

Name: Sicilian goulash pot
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 800 g Mixed goulash (half beef/half pork); 2 TABLESPOONS Oil; 2 medium-sized onions; 2 Garlic cloves; 1 small aubergine; 2 Branches of rosemary; 1 TABLESPOON Tomato paste; 1 heaped tbsp. flour; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt and pepper; 3 Stem(s) Basil

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

800 g Mixed goulash (half beef/half pork)
2 TABLESPOONS Oil
2 medium-sized onions
2 Garlic cloves
1 small aubergine
2 Branches of rosemary
1 TABLESPOON Tomato paste
1 heaped tbsp. flour
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt and pepper
3 Stem(s) Basil

Directions

1
Dab the goulash dry. Heat oil in a casserole or small roaster. Fry the goulash in it in 2-3 portions all around for about 10 minutes until brown.
2
Meanwhile peel and finely dice the onions and garlic. Clean, wash and roughly dice the aubergine. Wash the rosemary, shake dry, pluck off the needles and chop.
3
Add onions, garlic, eggplant and rosemary at the end and fry for another 5 minutes. Add the whole goulash again. Season with salt and pepper.
4
Stir in the tomato paste, dust with flour and sauté briefly while stirring. Deglaze with 1/2 l water. Add the tomatoes together with the juice and chop coarsely. Bring to the boil, cover and stew for about 1 1/2 hours.
5
Wash basil, shake dry, pluck off leaves and chop. Season goulash with salt and pepper. Sprinkle with basil. Serve with ciabatta or roast potatoes.