Mushroom & Pepper Goulash (v)
Discussion
Feeds 2 hungry people, probably makes lunch for one of them the following day.
Prep time: 10 minutes
Cook time: 20-30 minutes, depending
Difficulty: Not much, don't burn it when you add the tomato puree and the paprika
Ingredients
3 red onions, finely chopped
2 sticks celery, chopped
2 carrots, julienned
2 peppers (recommend green and yellow for colour), chopped
Lots of chestnut mushrooms, halved
Two generous tablespoons paprika (I prefer the milder stuff)
(Optional) Glug of red wine
Tomato puree (about half a little tin)
Tin chopped tomatoes
250ml vegetable stock
3 cloves garlic (very finely sliced - use a very, very sharp knife)
Pinches of both oregano and rosemary
100ml or thereabouts sour cream
Method
Get a pan good and hot, add a nice glug of oil, and soften the onions and celery. Season well with salt and ground black pepper. You want the onions to be taking a bit of colour, and to reduce in volume by about a third. Add the peppers and garlic and again, let them take a bit of colour.
Add the paprika and the tomato puree, and stir well until there's no dry paprika visible. If you've got red wine, add a generous splash here.
Add the mushrooms and stir around until they're completely coated in the (quite dry) sauce. Add the tinned tomatoes and the herbs, stir well and allow to bubble. Add the stock and the carrots. Allow to simmer while you cook the rice or potatoes that are the best accompaniment, although anything starchy will do. Ideally the carrots will be cooked through with just a bit of a crunch.
Just before serving, stir in the sour cream until a uniform colour.
Serve with rice, potatoes or bulgar wheat and if you're feeling really porky, a big hunk of crusty bread to dunk in it.
Prep time: 10 minutes
Cook time: 20-30 minutes, depending
Difficulty: Not much, don't burn it when you add the tomato puree and the paprika
Ingredients
3 red onions, finely chopped
2 sticks celery, chopped
2 carrots, julienned
2 peppers (recommend green and yellow for colour), chopped
Lots of chestnut mushrooms, halved
Two generous tablespoons paprika (I prefer the milder stuff)
(Optional) Glug of red wine
Tomato puree (about half a little tin)
Tin chopped tomatoes
250ml vegetable stock
3 cloves garlic (very finely sliced - use a very, very sharp knife)
Pinches of both oregano and rosemary
100ml or thereabouts sour cream
Method
Get a pan good and hot, add a nice glug of oil, and soften the onions and celery. Season well with salt and ground black pepper. You want the onions to be taking a bit of colour, and to reduce in volume by about a third. Add the peppers and garlic and again, let them take a bit of colour.
Add the paprika and the tomato puree, and stir well until there's no dry paprika visible. If you've got red wine, add a generous splash here.
Add the mushrooms and stir around until they're completely coated in the (quite dry) sauce. Add the tinned tomatoes and the herbs, stir well and allow to bubble. Add the stock and the carrots. Allow to simmer while you cook the rice or potatoes that are the best accompaniment, although anything starchy will do. Ideally the carrots will be cooked through with just a bit of a crunch.
Just before serving, stir in the sour cream until a uniform colour.
Serve with rice, potatoes or bulgar wheat and if you're feeling really porky, a big hunk of crusty bread to dunk in it.
Edited by CommanderJameson on Tuesday 10th June 20:08
t0ny99 said:
CommanderJameson said:
Feeds 2 hungry people
Thanks for posting that up, made it last night, with a couple of tweaks. Easily enough for four hungry people! Although it looked like a lot of paprika it can easily take it.
CommanderJameson said:
t0ny99 said:
CommanderJameson said:
Feeds 2 hungry people
Thanks for posting that up, made it last night, with a couple of tweaks. Easily enough for four hungry people! Although it looked like a lot of paprika it can easily take it.
ETA: Oh, and extra garlic - normally I double whatever a recipe calls for, but in this case just an extra (largeish) clove
Edited by t0ny99 on Thursday 12th June 14:11
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