Hungarian goulash

Hungarian goulash




This easy goulash makes a warming, budget meal for cold wintery nights.
Instead of soaking the dried soya chunks in stock, I always like to add it directly to my stews or sauces. It soaks up the delicious flavours and cuts out the extra soaking time. Just make sure you adjust the amount of liquid and seasoning you add to your meals.
Serves 4 | Prep 10 mins | Cook 35 mins

2 tbsp olive oil
2 red onions, finely chopped
2 peppers, deseeded and diced
2–3 cloves garlic, crushed
50g large dried soya chunks
400g can tomatoes
2 tbsp tomato purée
300ml water
2 tsp vegetable stock powder
1 tsp paprika
½ tsp smoked paprika
1 sprig of fresh rosemary

1 Heat the oil and slowly sauté the onions until softened. Add the peppers, stir in the crushed garlic and cook for another 5 minutes.

2 Now add the soya chunks, tinned tomatoes, tomato purée and water.
Season with the stock powder, paprika, smoked paprika and fresh rosemary.

3 Simmer the goulash gently over a medium heat for 25 minutes, until the sauce has thickened. Serve with jacket potatoes or rice.

COOK’S TIP You could use ½ teaspoon of dried rosemary, if you don’t have any fresh herbs to hand.

Per se rving 149 cals, fat 7g, sat fat 1g, carbs 15g, sugars 12.5g, protein 9g, salt 2g, fibre 5g
Hungarian goulash Reviewed by Unknown on 2/28/2020 Rating: 5
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