The last time I made Goulash was last year around Halloween.
Today, it was an unexpected meal as I decided to pick up some 'beef' style pieces from a health shop. It wasn't my favourite mock 'beef' meat as I found it a little powdery, but it was interesting to try. I adored the tones of lipstick red from the peppers and Merlot from the kidney beans in the bowl, and a warming orange glow from the carrots.
I think Goulash like most stews benefits being cooked a day before before tucking in as the flavours develop.
We had this 'Beef' Goulash simply with plain rice.
I am off work tomorrow - whoop whoop, so I am planning on making Thursday night my Friday night with some junk TV. Have a good evening.
Vegan Hungarian 'Beef' Goulash with Red Peppers and Kidney Beans
300g mock 'beef' style meat substitute
4 tablespoons vegetable oil
2 medium onions, sliced
2 teaspoons Hungarian paprika
1 teaspoon smoked paprika
2 teaspoons dried oregano
1 teaspoon dried basil
200g tinned tomatoes, chopped
3 - 4 large carrots, peeled and sliced into half moon shapes
2 red peppers,, sliced
4 tablespoons tomato paste
200ml-300ml vegetable stock
400g red kidney beans
Optional: 200ml red wine
Salt and pepper to taste
In a large pan, heat the oil and saute the onions until tender.
Stir in the spices and the herbs, then stir in the tomatoes and cook down for a few minutes.
Stir in the carrots, after a few minutes stir in the peppers and cook for a few minutes more.
Add the 'beef' strips and coat in the tomato spiced veg.
Gently pour in the vegetable stock and stir in the tomato paste.
Bring to a gentle simmer, before stirring in the red beans.
Cook on medium heat until the 'beef' strips and beans are cooked through.
Finally stir in the optional red wine and simmer gently for 10 minutes, season with salt and pepper to taste. Adapted from this Red Goulash.