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🍽️ Mini Meatball Goulash with Mushrooms

530 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 3 pcs.
• pepper, red 2 pcs.
• mushrooms, brown 350 g
• carrots 3 pcs.
• oil 3 tbsp
• tomato paste 3 tbsp
• red wine, dry 400 ml
• vegetable broth 600 ml
• pepper, sweet 1 tsp
• bay leaves, dried 2 pcs.
• mini meatballs 750 g
• soy sauce 2 tbsp
• salt pinch
• pepper, black ground pinch
• parsley, fresh 15 g
• soy yogurt 4 tbsp

Instructions

1. 1. Halve the onions and remove the skin.
2. 2. Cut the onions into large chunks.
3. 3. Wash the bell peppers.
4. 4. Remove the stem and seeds from the bell pepper.
5. 5. Cut the bell pepper into strips.
6. 6. Clean the mushrooms with a kitchen cloth if necessary.
7. 7. Quarter the mushrooms.
8. 8. Peel the carrots.
9. 9. Remove the ends of the carrots.
10. 10. Dice the carrots.
11. 11. Heat oil in a pot on high heat.
12. 12. Fry the onions, mushrooms, and carrots for approx. 5 minutes.
13. 13. Add the tomato paste and mix it.
14. 14. Fry the tomato paste for approx. 3 minutes.
15. 15. Deglaze with 50 ml of red wine and stir.
16. 16. Let the mixture simmer for approx. 3 minutes.
17. 17. Deglaze again with the remaining red wine and stir.
18. 18. Let the mixture simmer for approx. 5 minutes.
19. 19. Top up the goulash with vegetable broth.
20. 20. Add the bell pepper, sweet paprika, bay leaves, mini dumplings, and soy sauce.
21. 21. Stir the ingredients gently.
22. 22. Let the goulash simmer covered on low heat for approx. 15 minutes.
23. 23. Remove the bay leaves.
24. 24. Season the goulash with salt and pepper.
25. 25. Turn off the stove.
26. 26. Let the goulash rest covered for approx. 10 minutes.
27. 27. Wash the parsley.
28. 28. Shake the parsley dry.
29. 29. Chop the parsley.
30. 30. Serve the mini dumpling goulash on deep plates.
31. 31. Garnish the dish with 1 tbsp of soy yogurt and parsley.
32. 32. Serve the goulash.

Nutrition per serving

• kcal: 530
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 72 g