A delicious mushroom dish for any occasion!
Goulash meat in hot fat leisurely brown around it. Separate the onion from the skin, cut it into thin slices, add it with the paradeis pulp to the meat and cook at a low temperature for another 4 to 5 minutes.
Add salt, the juice of one lemon, chicken broth, wine, grated lemon skin and crushed garlic clove. Simmer everything with the lid closed at the lowest temperature for an hour.
In the meantime, split the melanzani into cubes, zucchini into slices and cleaned peppers into strips. Add to the meat and continue to smolder for about 30 minutes. Season with a touch of chili pepper and finish with chopped basil. Serve with pasta.
A Ticino variation: prepare ingredients ditto. For stewing, use half chicken soup, half red wine. Add two handfuls of soaked mushrooms with the soaking water and a little bit of thyme.
After 60 minutes of stewing, add two scalded, peeled, seeded, diced tomatoes and two peppers cut into strips.
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