Vegan Hungarian Goulash

Описание: Click "show more" for the Hungarian Goulash recipe
The Vegan Version

amount ingredient
2 TBSP Oil
8 ox Sliced baby bela mushrooms
2 Medium onions, roughly chopped
1 tsp Caraway seed
4 - 6 Cups Vegetable broth
4 Carrots, pealed and sliced about ½ inch thick
4 Medium potatoes, peeled and diced about 1 inch pieces
( red for more texture, yellow for softer potatoes, russets for in-between
1 14 ox can diced tomaotoes.
1 tsp Salt
¼ cup Oil for roux
¼ cup Flour (can use your favorite gluten free flour for thickening, like Casava or potato)
2 tsp Smoked paprika (optional can use Hungarian sweet paprika)
Additional salt and pepper for taste

Directions
This soup is traditionally made with beef. Using the mushrooms helps with the umami and texture of the soup. This was made by shepherds when they were out tending the flock. It was cooked over an open fire on a pot suspended from a tripod. I am using smoked paprika to add that smoky flavor.

The Soup
1. Add the oil to a large pot over medium heat. When the oil is hot, sauté the onions and mushrooms with the caraway seeds for about 5 minutes.
2. Add the vegetables and salt, stir for 2 more minutes.
3. Cover with the broth.
4. Bring to a boil than simmer until the veggies are cooked, about 20 - 30 minutes.

The Roux
1. The roux is added at the end of cooking to thicken and flavor the soup.
2. In a small skillet heat the oil over medium heat.
3. Whisk in the flour and cook 2 – 3 minutes util it is a light golden brown.
4. Remove the pan from the heat and add the paprika and stir for 1 minute.
5. Return to the stove on low heat (paprika burns and loses its flavor if it is too hot.)
6. Slowly add broth from the pot and stir into the roux until it is the consistency of thick gravy. Wisk out any lumps. Cook and stir for 5 more minutes

This soup can be made in a slow cooker. Cook the broth and veggies on low for about 6 hours, adding roux at the end and cook for 10 more minutes.



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