Goulash is one of those dishes that everyone’s mother makes.  The usual combination is elbow macaroni, ground beef, and stewed tomatoes.  My mother used Kraft dinner as the base.
Real goulash is made with lots of paprika, and often no tomato.  Usually beef or pork is included, but it works quite well with soy crumbles.  It is best served over wide egg noodles, or Kluski-style noodles.

Items

  • 3 large or 4 medium sweet onions, peeled and roughly chopped
  • 4 Tbsp olive oil
  • 5 Tbsp sweet paprika
  • 2 tsp smoked paprika
  • 8oz chicken or veggie stock (without tomato if possible)
  • 1 tsp marjoram
  • 1 large clove garlic, minced
  • rind of 1 lemon
  • kosher salt and fresh ground black pepper
  • 1 pkg (12oz) Morningstar veggie crumbles
  • 1 lb pkg wide egg noodles

Method

  1. Heat oil in large sautée pan over medium heat.  Cook onions until golden, 15-20mins.
  2. Add stock, paprika, marjoram, garlic, pepper, and lemon.  Stir to combine well, turn heat down, and cook at least 30 minutes to an hour.
  3. Fry veggie crumbles in a little oil until nicely browned.  If you’re not a purist, a little beef bullion improves the flavor.  When done, add to the goulash.  Add salt to taste and turn heat down to simmer.
  4. Cook pasta in salted water according to package directions until al dente, drain, and serve with goulash ladled over top.

This was a hit in my house last night.