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Friday, June 26, 2015

Veg-Traditional Hungarian Goulash



 Veg-Traditional Hungarian Goulash

I was super excited to make this recipe today.  I have not had goulash in many years, and I didn't know if I ever would have it again to be honest.  So when my friend Claudine asked for me to make some, well, I couldn't turn that down.  She is an amazing person.  Full of compassion and a great example of independence and a lover of animals.
This recipe makes a lot, so make it with your family, or freeze some for later.  

Ingredients:

3 large yellow onions, peeled and cut into 1/2 inch cubes
5 cloves garlic, peeled and chopped
3 medium carrots, peeled and cut into 1/2 inch rounds
1 large red bell pepper, washed and seeded, cut into 1/2 inch pieces 
1 large green bell pepper, washed and seeded, cut into 1/2 inch pieces
2 large roma tomatoes, washed and cut into 1/2 inch pieces
3 medium yukon gold potatoes, washed and cut into 1/2 inch pieces
1 lb. cremini mushrooms, cleaned and cut in half
3 tablespoons Hungarian paprika 
1 tablespoon smoked paprika
1 bay leaf 
1 tsp. salt (optional)
1/2 tsp. black pepper
1 tablespoon tomato paste
4c good veggie stock


2 tablespoons corn starch 
1/4c water

Prep work is key here.  Make sure you chop and dice all your veggies ahead, and it will come together much better.
In a large pot, add the onions and garlic and saute over medium heat.  You will want to saute for about 10 minutes, or until they are starting to get translucent.  Add the paprika's and bay leaf and stir well.  Cook another minute, then add all the rest of the veggies.  Stir them well and cook for 5 minutes more.  Add the salt and pepper and add the veggie stock.  Stir again well, and allow to come to a simmer over medium heat.  
When it comes to a simmer add the tomato paste and stir until it is mixed in good, then cover and reduce the heat to low, and walk away.  
Cook for 30 minutes.
When it is done cooking, combine the corn starch and 1/4c water into a slurry.  Turn the heat to medium high, and let the goulash come to a simmer.  Add the slurry and stir well.  Allow to thicken for 1 minute.
Serve hot, with some plant based sour cream.  
You could serve over rice or noodles too.  :)

2 comments:

  1. Michael, this is another winner! I did it in the Instant Pot, 5 minutes and NPR. Yum. Thank you.

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