Vegetable Goulash Recipe
Ingredients:
2 lg. potatoes, cubed2 med. carrots, sliced
2 c. celeriac or turnip or parsnip, peeled and cubed
1 bay leaf
Water or vegetable stock
1 tsp. salt
1 (28 oz.) can tomatoes
3 tbsp. oil
1 med. onion, chopped
1 tbsp. Hungarian paprika
2 tbsp. dried marjoram
1 tbsp. tarragon or parsley
2 tbsp. caraway seeds
1 tsp. black pepper
2 c. chopped green cabbage
2 c. sliced mushrooms
1/2 to 1 c. water, as needed
Cooking Directions:
Place vegetables in a large soup pot. Add just enough water or vegetable stock to cover. Bring to the boil. Reduce heat, cover, and simmer for 20 minutes.1 (28 oz.) can tomatoes
Chop tomatoes coarsely. Add with tomato juice to the soup pot. Simmer, stirring occasionally.
3 tbsp. oil1 med. onion, chopped1 tbsp. Hungarian paprika2 tbsp. dried marjoram1 tbsp. tarragon or parsley2 tbsp. caraway seeds1 tsp. black pepper2 c. chopped green cabbage2 c. sliced mushrooms1/2 to 1 c. water, as needed
Heat oil in a large skillet. Saute onions until translucent. Add seasonings, cabbage, and mushrooms. Continue to saute for 10 minutes, stirring often. (NOTE: Paprika scorches easily, so be prepared to reduce the heat.)
Add to the stew; stir to combine. Adjust seasonings; pour in water as needed to obtain desired consistency; simmer for 10 more minutes. Serve hot. Serves 4.
Other Recipes you might like:
Pork Goulash, Szekely Goulash, Transylvanian Goulash, Bogracs Gulyas (kettle Goulash), Viennese Veal Goulash, Kettle Goulash
