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Gypsy Goulash (Mock Goulash)

Category: Main Dishes - Other

This recipe is suitable for a: vegetarian diet

Preparation Time: 15 prep. 20 cooking minutes

Serves: 4



4 tbsp. oil or butter, or a mixture of both

8 oz. onions, thickly sliced

3 green peppers, sliced

couple of cloves garlic, chopped

1 lb. new potatoes, thickly sliced or diced

1 tin chopped tomatoes, made up to one pint volume, with added water

2 - 3 tbsp. paprika

2 tbsp. tomato puree

salt and pepper

2 tsp. caraway seeds

chilli pepper to taste

2- 3 dollops creme fresh or sour cream (I've not tried it, but I don't see why you couldn't use a soya based cream instead)

fresh chopped parsley, and buttered noodles to serve



heat oil/butter in a big saucepan.

add onions and saute til light brown.

add peppers and garlic, saute a couple more minutes.

add potatoes, paprika, tinned tomatoes/water, seasoning, chilli, tomato puree and caraway.

simmer until potatoes are tender and the sauce is rich, about twenty minutes.

stir creme fresh or sour cream into the sauce.

serve with buttered noodles and finely shredded cabbage salad.

garnish with lots of parsley.

Additional comments:


Apparently, authentic goulash doesn't have tomatoes in it, but gets its typically red colour from loads of paprika. Personally I'd miss the tomato rich sauce and think that especially with veggie alternatives, a little license is allowable.

Next time I make this, I'm going to use a glass of red wine in the liquid to add to the acidity, and add a can of kidney beans.