Who said vegetarians don't eat goulash? They just cook it according to a special recipe and, of course, without meat. Try this interesting recipe! Roasting, stewing, adding flour and paprika give the dish those Hungarian notes.
Ingredients
- Champignons - 300 g
- Potatoes - 350 g
- Carrots (average) – 2 pieces
- Onion - 1 piece
- Celery (stems) – 100 g
- Flour - 3 tbsp.l.
- Tomato sauce - 4 tbsp.l.
- Vegetable oil - 3 tbsp.l.
- Paprika - 1 tsp.
- Bay leaf - 2 pieces
- Black Pepper - 3 peas
- Allspice - 2 peas
- Salt - to taste
- Water (filtered) – 600 ml
Step-by-step cooking recipe
Chop carrots, celery, peeled potatoes and onions.
Wash the champignons under running water, dry and slice.
Heat the oil in a frying pan, add the onion and carrot and fry until golden brown.
Add potatoes, celery and continue cooking for 12-15 minutes.
Add the mushrooms and spices. Fry for 10 minutes, stirring occasionally.
Mix water, tomato sauce and flour. Make sure that there are no lumps.
Pour the resulting mixture into a frying pan, add salt and simmer under the lid for 20 minutes.
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