Hello, as always hope you are well! This recipe is very special to me, I first made it because my husband and myself had two of our closest friends coming to visit us (in Croatia) and my husband wanted to give them a traditional dish. Goulash is a heavily meat-based dish that originates from Hungary, however, it is often eaten in other Central and Eastern European countries. Initially, I was doubtful about how this would turn out because I am aware of how much meat (specifically animal fat) goes into this dish and everyone always says “the flavour is in the fat” but after making this dish I was pleasantly surprised and my friends requested I make this recipe for my blog so… here it is, the well approved Hungarian style goulash!
Time: 130mins. Serves 6.
- 250g dry soy medallions or cubes
- 2 vegan meat stock or vegetable stock
- 1/2 cup Soy sauce
- 1 glass of red wine
- 1 Tbs Marmite (Optional)
- 2 large onions
- 1 bulb garlic
- 2 large Tomatoes or a can of chopped tomatoes
- 1/2 cup of sundried tomatoes
- 2 red peppers
- 2 carrots
- 2 stalks celery
- 500 ml tomato sauce
- salt (to taste)
- 1 Tbs of paprika
- 1tsp of smoked paprika
- Pepper (to taste but it traditionally has a lot of pepper).
- An optional 1 Tbs Italian herbs (this isn’t traditional but adds more depth)
- 1/4 cup Olive oil
- Parsley for garnish
- First, pour a litre of vegetable stock into a large bowl. Add in the marmite and soy sauce and give the liquid a mix. Now place the dehydrated medallions into the bowl and cover it with a lid (let them hydrate for 20minutes).
- In the meantime dice the onions and garlic, place them in a bowl for later. Then, dice the dried tomatoes, peppers, carrot and celery. Place in separate bowl.
- Once the medallions are hydrated squeeze out the excess liquid and cut them into cubes. Add a generous glug of oil and fry the soy medallions. Add the paprika and the remaining soy sauce. Once they are slightly caramelised turn off the heat and place them to one side.
- Next, heat up the pot on medium heat with a tablespoon of oil. Fry the onions, celery and carrots for a few minutes (until the onions are translucent).
- Then, add in the garlic. Along with the rest of the vegetables and fry for 7 minutes on medium heat (stirring regularly).
- Then, add the medallions to the pot with the smoked paprika, paprika, Italian seasoning. Stir well and pour in the vegetable stock, wine and tomato sauce. Place it on high heat to bring to a boil.
- Once it has come to a boil, cover the pot (let it simmer for 20 minutes). Note: Check on it and stir to it every 7mins to prevent burning, it may be necessary to add more vegetable stock little by little.
- Lastly, make sure the goulash is to taste e.g. enough salt and seasoning (I usually add more garlic because I love the taste). Let it rest for a further 10 minutes and serve with gnocchi, mash or pasta.
Enjoy! P.s. It is even better the next day!