Goulasch

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.




Goulasch

Ingredients:

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.