Veggie Hungarian Goulash
A vegetarian slant on the Hungarian dish the Hungarians seem to have never heard of. Works well though, another of the favourites.
4 Large Potatoes
1 Large Green Pepper
4 oz Mushrooms
2 Cloves Garlic
1 Large Tin Tomatoes
1 Tablespoon Paprika
1 Tablespoon Tomato Paste
1 Desert spoon Red Grape Juice
1 Tablespoon Sunflower Oil
Good pinch of Salt & Pepper
Pre-heat your oven to gas mark 6 to 7, 400F, 200C
Peel and finely chop the onion, put the sunflower oil in a heavy bottomed casserole dish.
Heat on a medium heat, adding the onion when hot.
Cook for a few minutes, stirring occasionally.
While the onion is cooking, peel and crush the garlic and add to the pan.
Chop the tinned tomatoes as small as you can. Add to the pan along with the tomato puree, paprika, juice, salt & pepper.
Cut the mushrooms into mouth size pieces, and add.
Scrub or peel the potatoes and chop into large pieces. Add the potato to the casserole dish, mix well, adding a little water if it is too thick.
It needs to be a fairly runny mixture at this stage as it will thicken during the cooking.
Cover the casserole and put it in the Pre-heated oven. Cook for about 1 hour until the potatoes are well done.
For a fuller flavour it is possible to extend the cooking time by a few hours if you keep the oven temperature down to gas mark 3 or 4 or 100 °C.
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