Hungarian Veg Goulash   6 comments

Goulash is one of the most famous Hungarian dishes and a staple one at that. Traditionally made with Beef Chunks and Beef Stock, I have tried to substitute it with Potatoes, Soya Chunks & Veg Stock to suit the Indian palate and values and enable us to enjoy its delicate flavors with similar textures! The aroma comes out to be dominantly continental with Italian and French touches on fringes. Unlike the omnipresent Indian Alu ki Sabzi, this delicious stew is to be had with Crusty European breads to enjoy it as they do in Hungary 🙂

½ Tbsp Olive Oil
1 Tbsp Tomato Ketchup
4 Tbsp Fresh Set Curd
600ml Vegetable Stock
½ tsp Dried Basil
1 tsp Dried Oregano
2 tsp Dried Parsley (or 4 tsp Fresh Coriander, finely chopped)
2 tsp Paprika (Chilli Flakes)
½ tsp Pepper
1 tsp Sugar
Salt to taste
1-2 cloves Garlic (minced)
1 medium Onion (finely chopped)
7-8 medium Tomatos (peeled and pureed)
1 small Capsicum (cut in half and thinly sliced)
100 gms Mushrooms (quartered along with stem)
500 gms Potatos (peeled and coarsely chopped)
300 gms Soya Chunks (Soaked in water for couple of minutes, drained and squeezed)

-: Recipe :-

  1. Clean mushrooms thouroughly and soak when sliced in normal water for 2-3 minutes
  2. In a nonstick pan add olive oil. Saute garlic and dried basil. After  few seconds, add onion and saute till translucent. Add capcisum and saute for a minute.
  3. Add the mushrooms and fry while stirring till they start to color.
  4. Sprinkle Paprika over the mushrooms and fry briefly.
  5. Add Vegetable Stock and bring to a boil. Add potatoes, soya chunks and pureed tomatoes.
  6. Add salt, pepper, sugar, oregano and tomato ketchup and give a good stir.
  7. Cover and Simmer for 20-25 minutes with occasional stirring, till the gravy thickens and potatoes are tender. Check seasonings and keep for a few minutes to let the steam off.
  8. While serving, top with a swirl of fresh curd and garnish with parsely (coriander)
  9. Serve with Crusty Breads and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute some Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Vegetable Stock is recommended as base to give a proper thick consistency and deeper flavour, otherwise plain water can also be used with extra salt.
  • A small quantity of Red Wine can also be added while adding Stock to give a nice Reddish Brown colour and a distinguished texture.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off and chop or puree it accordingly.
-: Pictures :-
Hungarian Veg Goulash
Hungarian Veg Goulash

Posted November 7, 2011 by Rahul in Continental, Recipes

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6 responses to “Hungarian Veg Goulash

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  1. Hey Roly,

    I am seeing this blog for the first time and very happy to see. The peeling process of tomato sounds interesting, will try it sometime.



  2. I like your design, have you considered adding and RSS feed feature? That will allow me to get automatic notifications of new comments. If you set up updates via RSS, please email me! I will bookmark your blog for now. Again Excellent design!


  3. Thanks a lot 🙂 Do try, it is a real time saver!!


  4. Hello there. I found your blog through Bing. This is a really well written article. I will be sure to bookmark your site it and return to read more of your useful info. Thanks again for the post. I’ll definitely be returning soon.


  5. Pingback: Three Course Continental Treat for Microsoft Colleagues « Gourmet Flavours

  6. Hello There. I found your blog using msn. This is a very well written article.
    I will make sure to bookmark it and return to read more of your useful info.

    Thanks for the post. I’ll definitely return.


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