Vegetarian Goulash Aka Authentic Hungarian Bean Goulash Food

VEGETARIAN GOULASH AKA AUTHENTIC HUNGARIAN BEAN GOULASH

Steps:

• Peel and chop the onion and garlic. Wash and chop potatoes. Wash, peel and slice carrots and parsnip.
• Heat your stockpot to medium heat and add oil. Cook the chopped onion for 1-2 minutes.
• Add the sliced carrots and parsnip. Stir and cook for 5-6 minutes.
• Add chopped garlic and the seasoning (salt, pepper, parsley, and caraway seeds) and cook for another 2-3 minutes.
• Add the sweet paprika powder and the tomato or goulash paste, and stir until combined.
• Pour the vegetable broth and cook the soup for approx. 5 minutes.
• Add the diced potatoes and cook for another 5 minutes.
• Finally, add the cooked or canned beans and cook for another 5 minutes.

VEGGIE GOULASH

Steps:

• Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
• Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

HUNGARIAN MIXED BEAN GOULASH

Steps:

• Heat oil in a large saucepan over medium heat. Add onions and bell pepper.
• Cook, stirring frequently, 5 minutes.
• Add small amounts of water as necessary, about a tablespoon at a time, to prevent sticking. Add remaining ingredients, except yogurt. Mix well.
• Bring mixture to a boil, the reduce heat to medium-low, cover, and simmer 45 minutes or until potatoes are tender. Stir several times while cooking.
• Serve over noodles or rice and top each serving with 2 tablespoonfuls of yogurt.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Saute the onions in a dutch oven with 2 T olive oil over medium-low heat until they are golden and carmelized, about 45 minutes.
• Put the onions in a bowl and add 1/2 cup of water to the pot, scrape up all the brown bits and then pour it into the bowl of onions.
• In a plastic bag shake the flour, thyme, marjoram and beef until coated.
• Brown beef in the dutch oven with 1 T olive oil and save the extra flour mixture.
• Add the onions, 2 cups of water, wine, bay leaf and paprika.
• Cover, simmer and stir occasionally for 3 hours or until tender.
• Put 2 cups of sauce in a saucepan, pour a little warm water into the reserved flour mixture until it is the consistency of cream, add it to the saucepan and cook, stirring, until thickened.
• Pour contents of saucepan into dutch oven and cook another 5 minutes.
• Season with salt and pepper and serve over noodles.
• If using sour cream add it just before serving.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut beef into 1-inch squares. Add 1/2 teaspoons salt.
• Chop onions and brown in shortening. Add beef and paprika.
• Let beef simmer in its own juice along with salt and paprika for 1 hours on low heat.
• Add water, diced potatoes and remaining salt.
• Cover and simmer until potatoes are done and meat is tender.
• Prepare EGG DUMPLING BATTER.
• Add flour to unbeaten egg and salt; mix well.
• Let stand for 1/2 hour for flour to mellow.
• Drop by teaspoonful into goulash.
• Cover and simmer 5 minutes after dumplings rise to surface.
• Serve hot with dollops of sour cream.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Cut meat into 1-inch cubes then salt.
• Chop onions and brown in oil.
• Add beef and paprika, simmer for 1 hour.
• Add water, potatoes, bay leaf, and pepper.
• Cover and simmer for 40 minutes.
• Separately mix Bisquick and milk.
• Drop by spoonfuls onto boiling stew and cook, uncovered, for 10 minutes.
• Cover and cook for 10 minutes.
• Serve over cooked, wide egg noodles, top with a dollop of sour cream.

AUTHENTIC HUNGARIAN GOULASH

Steps:

• Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours.
• Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve.