Hungarian Goulash
- 12 oz eggless noodle ribbons or 6 large potatoes, peeled and cut into chunks
- 2 medium yellow onions, chopped
- 2 cloves garlic, pressed
- 2 T sweet Hungarian paprika
- ¼ t. cayenne
- ½ t. caraway seeds
- 2 green bell peppers, seeded and diced
- 1 ½ pounds button or cremini mushrooms, halved or quartered depending on size
- 15 oz can diced tomatoes
- 1 c. vegetable stock
- 2 T flour
- Salt and freshly ground black pepper
- ½ c. tofu sour cream (optional)
Cook noodles according to package directions, or boil potatoes until tender. Drain and set aside.
Meanwhile, in a large pot, sauté onions and garlic in a little water until onions begin to soften. Add spices and cook for another minute. Add bell peppers, mushrooms, tomatoes, and stock. Simmer 30 minutes or until vegetables are tender.
In a cup or small bowl, combine flour with a little of the liquid from the pot to make a smooth paste, then stir the mixture back into the goulash and cook for a few seconds until thickened slightly. When mixture thickens, add salt and plenty of pepper to taste. Stir in tofu sour cream, if using (or place a dollop of sour cream on top of each serving).
Serve goulash over noodles or potatoes.
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