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🍽️ Hearty Pork Goulash with Vegetables

431 kcal · 120 min · 4 servings

Ingredients

• 500 g pork (for goulash)
• 2 onions
• 1 garlic clove
• 150 g carrots
• 1 red bell pepper
• 1 yellow bell pepper
• 150 g eggplants
• 100 g mushrooms
• 2 tbsp oil
• 1 level tsp paprika powder (sweet)
• 1 tbsp sage (coarsely chopped)
• 1 tsp rosemary (chopped)
• 1 tbsp tomato paste
• salt
• pepper (from the mill)
• 350 ml red wine (dry)
• 4 small rosemary sprigs
• 4 sage leaves

Instructions

1. 1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into small cubes.
3. 3. Peel the onions and garlic cloves.
4. 4. Finely chop the onions and garlic.
5. 5. Peel the carrots.
6. 6. Slice the carrots diagonally.
7. 7. Wash the bell pepper and the eggplant.
8. 8. Pat the vegetables dry.
9. 9. Halve the eggplant lengthwise.
10. 10. Slice the eggplant.
11. 11. Halve the bell pepper.
12. 12. Remove the seeds from the bell pepper.
13. 13. Cut the bell pepper flesh into bite-sized pieces.
14. 14. Clean the mushrooms.
15. 15. Slice the mushrooms thinly.
16. 16. Heat oil in a large pan or pot.
17. 17. Sauté the onions and garlic in the oil until they are soft and translucent.
18. 18. Add the meat to the onions.
19. 19. Brown the meat.
20. 20. Add the carrots.
21. 21. Continue to fry everything for about 3 minutes.
22. 22. Add the remaining prepared vegetables.
23. 23. Sauté the vegetables briefly.
24. 24. Stir in the tomato paste.
25. 25. Let the tomato paste fry for a short moment.
26. 26. Season everything with salt and pepper.
27. 27. Add sage, rosemary, and paprika powder.
28. 28. Deglaze the dish with wine.
29. 29. Let the goulash simmer gently for 20 to 25 minutes.
30. 30. Finally, adjust the seasoning of the ragout.
31. 31. Serve the goulash garnished with fresh sage and rosemary.

Nutrition per serving

• kcal: 431
• Protein: 25 g · Fett/Fat: 26 g · Carbs: 11 g