Making It Meatless : Hungarian Goulash

Hungarian Goulash

For some reason I can’t explain, I’ve always been drawn to goulash. I just like it! And so, I wanted to find a “meatless meat” that would work well in it. This one worked great. Enjoy!

3 - 4 T. sweet paprika, to taste
1 12 oz. jar roasted red peppers, drained and rinsed (about 1 cup)
2 T. tomato paste
3 t. white vinegar
2 1 lb. 4 oz. cans Worthington® Vegetable Steaks™, drained and cut in 1-inch pieces
4 large onions, diced small (about 6 cups) or 1/4 cup dehydrated onions
5 large carrots, peeled and cut in 1-inch thick rounds (about 2 cups)
1 bay leaf
1/4 c. vegetable oil
2 c. beef flavored broth, made with McKAY'S® Beef Style Instant Broth and Seasoning or other vegetarian beef style broth mix, warmed
1/2 c. sour cream
salt, to taste

Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth.

Combine oil and onions in large Dutch oven. Cook over medium heat until onions soften but have not begun to brown, 8 to 10 minutes. If using dehydrated onions, add them to the oil in the pan and proceed.

Stir in paprika mixture, cook about 2 minutes. Add steaks, carrots, and bay leaf; stir until steaks are well coated. Scrape down sides of pot. Add oil and broth and simmer for 2 hours, adding water as needed to provide a sauce about 1/4 of the way up sides of the pan, scraping the bottom of the pan periodically.

Add remaining teaspoon of vinegar and sour cream; do not let boil. Remove bay leaf, add salt to taste.

Serve over hot buttered noodles or rice. Serves 6