Dienstag, 7. September 2010


This is a recipe for goulash, a dish with hungarian roots (the hungarian name is pörkelt), that has been adapted by german cooks and is a common staple for sundays lunch. I don't post a recipe for the dumplings now, because I made them from a (vegan) package. I will give you a recipe some time (you could just make bigger siced gnocchi, they are quiet the same). You could also eat this with pasta or you try some of mihls dumpling recipes.



2 cups of big siced tvp chunks

3-4 red bell peppers, cubed

2 big onions, roughly chopped

2-3 cloves of garlic, finely chopped

3-4 tbs paprikapaste

1/4 cup of tomatopaste

1 can diced tomatoes

1 dash red wine

2 tsp liquid smoke

2 tsp vegemite (or marmite)

3-4 tbs canola oil

salt and pepper for seasoning

1. Soak the TVP in boiling water for ten minutes.

2. Heat the oil in a non-stick or cast-iron pan an fry the onions, garlic and TVP until they have nice burned dots.

3. Add the cubed pepper and fry for aprox. 5 minutes.

4. Add the tomato- and paprikapaste and roast for a minute.

5. Add the wine and the rest of the ingredients along with a bit of water and simmer on low heat for about 15 minutes or more.

It's a good idea to prepare the dish one day ahead and reheat it at the next day because it will taste better when reheated.

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