Hello my Dearest Foodies,
Our wonderful @woman-onthe-wing is back and so is STEEMIT CULINARY CHALLENGE. Welcome back everybody 💚😊💚
For this opening week of a new season (this sounds like a TV show, but I like it, lol), I have a very special recipe for you. It is based on my grandmother’s Hungarian Goulash, flavoured with one of her culinary secrets, Marjoram. She was using it quite often and I do too. To learn more about Marjoram, please follow this link: http://www.home-remedies-for-you.com/herbs/marjoram.html
Although, I am not Hungarian, our Slovakian cuisine has lots of dishes common with our Hungarian neighbors. Goulash, as far as I remember was one of the most popular meals, especially amongst hard working man including my grandfather. So when comes to hearty meals, I don’t think it can get any heartier than goulash and I have no doubt it would be pleasing for a RAVENOUS RAMBLER.
I recomend to be served with bread and one of my super healthy salads, for example Romaine Lettuce with Hazelnuts & Capers. For recipe, please follow this link: https://lenanovak.wixsite.com/vegan-living/emperor-salad-
Besides being hearty, goulash is also very tasty and satisfying; nonetheless, it’s been awhile since I made it last time. As some of you already know, I prefer making whole food plant based dishes without process products and meat substitute, which is essential for this recipe is processed. On the other hand, it is always better than meat, mainly because it’s cholesterol free, hormones free and cruelty free, yet high in protein.
This particular brand I am using is also GMO free and you can find it in Asian supermarkets. Another meat substitute I highly recommend is Gardein, also GMO free with including many gluten free choices as well. For more information please follow this link. https://gardein.com/products/beefless-strips/
GRANDMOTHER’S GOULASH
Veganized Hungarian Goulash with Meat Substitute
Author: Lena’s Vegan Living
INGREDIENTS FOR 6
• Meat substitute 500g (defrosted and cut into smaller pieces)
• Mushrooms sliced 1 ½ cup
• Tomatoes 3 large (diced)
• Red Bell Pepper 1 (diced)
• Carrots 4 (cut to thin wedges)
• Parsnip 4 (cut to thin wedges)
• Potatoes 3 medium size (cut to cubes)
• Onion 1 (diced)
• Garlic 6 cloves or 2 solo garlic
• Oil ¼ cup
• Organic mustard 2tbs
• Organic ketchup 1cup
• Hungarian pepper 1tbs, heap
• Black pepper to taste
• Cayenne pepper to taste (you can make if very spicy if you wish or no spice at all)
• Dry Marjoram 1tbs heap
• Himalayan pink salt to taste.
PROCESS
• Start sautéing the mushrooms in a large frying pan.
• After a minute, add the black pepper and onion.
• Shortly after add the garlic.
• Sauté everything for a minute until golden brown.
• Add meat substitute, mustard and marjoram and stir thoroughly.
• You may add little bit of water through the process, but be careful, make sure is not too much. You don’t want it too watery.
• Sauté for one minute, add the ketchup and stir.
• When ready, add tomatoes with bell peppers, salt and stir again.
• Lower the heat to medium and cover for 15 to 20 minutes until the tomatoes and peppers get soft.
• Bring two cups of water to boil in a separate large pot.
• When ready, add the potatoes with carrots, parsnip and salt.
• Add more water if needed, but make sure it is only a few inches above the veggies.
• Bring water to boil again, lower heat and cook covered for about 20 minutes until soft.
• To make sure all is cooked, poke the veggies with fork.
• When ready, transfer the meaty mixture from the frying pan into the pot with the veggies and mix thoroughly.
• You can add little bit more water if needed, but only if it is absolutely necessary. It’s a goulash, so it must remain thick, but juicy.
Thank you so much Dear @woman-onthe-wing, @gringalicious and @sirwinchester for ongoing support and generosity.
