Mother’s Garden Goulash recipe

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goulash

Mother’s Garden Goulash

 

4 T. butter

1 large tomato, chopped into chunks

1 leek or onion, finely chopped

1 large clove garlic, peeled and sliced

Salt and pepper, to taste

1 c. corn kernels (fresh or frozen)

1 lb. garden peas (I used the purple hull peas)

2 small yellow squash, sliced

1/4 lb. green beans, halved

1/2 lb. okra, sliced

2 T. chopped fresh basil (optional)

 

In a large skillet, melt the butter over medium heat and add the tomato, leek and garlic. Cook, stirring occasionally, until tender and season with salt and pepper. Add the remaining vegetables and cook over low to medium heat, stirring occasionally, until the vegetables are al dente, about 15 minutes. If desired, toss in the basil (delicious without, as well). Serves 4-6.

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