Mother's Garden Goulash

mother's garden goulash
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 tablespoons butter
  • 1 large tomato, seeded and chopped
  • 1 leek, finely chopped
  • 3 cloves garlic, smashed and peeled
  • Salt and pepper
  • 2 ears corn, kernels scraped off the cob (about 1 cup)
  • 1 pound garden peas, shelled (about 1 cup)
  • 1 small yellow squash, chopped
  • 1/4 pound green beans, halved crosswise
  • 1/4 pound okra, sliced
  • 2 tablespoons chopped fresh basil


In a large skillet, melt the butter over medium-high heat. Add the tomato, leek and garlic and cook, stirring occasionally, until tender; season with salt and pepper. Add the corn, peas, squash, beans and okra and cook until the vegetables are al dente, about 15 minutes. Toss with the basil and serve.