Friday, June 3, 2011

Veggie Goulash

Veggie Goulash

1 large sweet potato, peeled and cut into ¼” cubes
1 large sweet yellow onion, ¼” dice
2 Anaheim peppers, seeded and sliced 1/8” thick
15-20 sweet baby bell peppers, seeded and sliced 1/8” thick
1lb sliced button mushrooms
1qt canned tomatoes, pureed
1 can cannellini beans, drained and rinsed
1/3 cup tomato paste
1 bottle of pale ale (Rahr Stormcloud)
1T ground black pepper
2T kosher salt
2T granulated garlic
1T dried basil
Generous shake of cayenne pepper
Extra virgin olive oil

Coat the bottom of a large Dutch oven with olive oil and heat over medium-medium high heat. Add diced sweet potato and onion and sauté for 2 minutes. Add tomato paste and seasonings and sauté for another 3 minutes, stirring frequently. You want the mixture to begin to brown.

Deglaze the pan by adding about half of the bottle of beer and scraping the goodies from the bottom of the pan. Stir, and add in all of the peppers. Cook for another 3-4 minutes then add the mushrooms.

Deglaze the pan again with about ½ of what’s left in the beer bottle, then add the tomatoes and beans. Continue cooking over medium heat for 15 minutes, stirring frequently as it begins to thicken.

At this point you can add meatballs, mozzarella cheese, etc.

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