This week’s WIU theme was “Old favorites,” which to me means something mom made when I was a kid. And since I don’t consider “taking out for pizza” an acceptable WIU entry, I scoured the annals of my memory banks for stuff that Mom used to make when the mood struck her. But between fried flounder, tuna casserole and so was the baked ham we always had at Christmas, I couldn’t think of something I could veganize. But then I remembered the Hungarian Goulash that occasionally graced our table, and I knew I had a winner.
I know that some may think it’s a damn shame to veganize Hungarian Goulash, which is soup, a stew or a hearty dish, depending on how you make it. Either way, it’s heavy on the meat, which is cooked slowly so it becomes tender and thickens the dish. You can learn more about it here, if you’re so inclined. When I was little, my mom always made it with ground beef and macaroni, which is a decidedly American touch.
I bet that my Hungarian great-grandmother might not appreciate the fact that I can afford meat but refuse to eat it. However, she’d also be upset that I’m an atheist and living alone at age 30 with no prospects for marriage. So while I’m busy pissing her off, why not take a traditional recipe and veganize it? At least I’m not messing with her Paprikas or Palacsinta or whatever. Besides, according to my mom, it was my great-great aunt who was the real cook in the family.
I found the basics of this recipe here, but I changed it around a bit.
VEGAN HUNGARIAN GOULASH
Serves 1, 4 times
INGREDIENTS:
- vegetable oil
- 2 onions, chopped
- 3 medium-sized red potatoes, cut into bite-sized pieces
- 2 garlic cloves, smooshed & cut
- 1 1/2 tsp. Paprika
- 1/2 tsp. Caraway Seeds, ground
- 1/2 tsp. flaxseed, ground
- 1 vegetable bullion cube
- 2 tbs. water
- 1 cup frozen peas
- 1/2 tsp. black pepper
- 2 cups tomatoes, chopped
- 3 1/2 tsp. fresh oregano, chopped
- 1/4 cup peanut oil
- 1 Hungarian Hot Pepper, chopped
- 1 bag 10 minute rice
not pictured: The Hungarian Hot Pepper, I hadn’t picked it from my garden yet:
METHOD:
Chop the onions and saute them in a skillet with the vegetable oil on medium heat. Once it gets going, lower the heat to simmer, and cover. Meanwhile, prep all the other vegetables and spices and add them to a stockpot. When everything’s chopped, add the onions to the stockpot, cover it and cook the whole damn thing for 40 minutes on medium. Ten minutes before it’s done, cook your rice. Or noodles, or whatever starch you want to serve the dish with. Serve the dish.
Recommended crappy beer: Pabst Blue Ribbon in a can.
And the questions!
Was the recipe easy to follow?
Yeah, since I kind of made it up. Everything (but the onions) cooks at the same time, so that makes it really easy.
Did the dish taste good?
Contrary to the opinion of a friend of mine who believes nothing can taste good unless some serious meat is involved, YES, this did taste really good. It was all about the caraway seeds. And the potatoes, which were very tender. Because it was meat-free, it was light enough to be a good summer dish. Traditional goulash can be a bit heavy when it’s hot out
Would you make it again?
Hells to the yes. Easy, cheap, tasty, filling. It’s a winner. If I had to do it over again, I wouldn’t add the peas until the very end, so that they keep their color. But other than that, it was perfect. Even my great-grandmother can’t deny it. Or my cat:
Posted by nancypearlwannabe on July 24, 2008 at 8:50 am
First of all, PBR tall boys? You crack me up.
Secondly, my mom used to make something called American Chop Suey, which Chris had never heard of. Then one day I made it for him and he was like, oh, it’s goulash?
What the heck is goulash?! We New Englanders do not know that term.
Posted by RA on July 24, 2008 at 10:10 am
Noelle, I would love to put your “hells to the yes” response into the WIU spreadsheet! Unfortunately, my handy tracker calculations won’t pick that up as a valid entry. Darn computers.
NPW, my mom totally made goulash for us, but I don’t know if that was a function of being New England-y or my mom’s compulsion to be The Best American Cook Ever and do everything in her Betty Crocker cookbook to perfection. Either way, YUMS.
Posted by lizgwiz on July 24, 2008 at 10:27 am
My family’s version of “goulash” (we never bothered with the “Hungarian” part) was ground beef, onions, corn, elbow macaroni and ketchup. I have been known to whip up a batch occasionally, using ready-make vegetarian ground “beef.”
I like it because I grew up with it, but I don’t know if anyone else would. Yours sounds really tasty, though!
Posted by Jennifer M. on July 24, 2008 at 10:36 am
I’ve always been a fan of goulash though I’ve only had it like once. Was this of a soupy or stew-y consistency?
Posted by Heidi Renée on July 24, 2008 at 11:02 am
I love your salt and pepper shakers. Your vegan recipes sound great!
Posted by Ann on July 24, 2008 at 11:02 am
I’ve only ever had goulash when camping, and it was definitely of the American persuasion. Don’t tell your great-grandmother, but I used to joke-threaten the kids I babysat for by telling them I was going to make goulash for dinner – just because the word sounds funny and more than a bit suspicious. (Is it made out of ghouls?)
Posted by Kelli on July 24, 2008 at 11:20 am
I had never heard of goulash until I lived with a roommate who made it all the time. (Incidentally, he was from upstate NY.)
This looks delicious!
Posted by The Modern Gal on July 24, 2008 at 11:22 am
I think I can handle this recipe.
Posted by erikka on July 24, 2008 at 11:34 am
wow, those veggies looks so well placed and shiney and plump…they HAVE to be fake.
Posted by Adorable Girlfriend on July 24, 2008 at 11:36 am
That is my next home cooked meal when I am back after the weekend.
And your cat is beautiful. I want a black one with white feet. Can AG get a kitty if there are to be any?
Posted by stefanie on July 24, 2008 at 11:39 am
No one in my family ever made goulash, but my grandma did include elbow macaroni in her chili, which I figured was a decidedly Midwestern adaptation.
Posted by stefanie on July 24, 2008 at 11:41 am
Also, is that coconut milk in the picture? That wasn’t in the recipe, was it? Was it just hanging out on your counter, or do I win some sort of a prize for spotting the “What doesn’t belong in this picture?” object?
Posted by andrea on July 24, 2008 at 12:19 pm
That does sound like a good and easy recipe. I’ll have to consider making it when I am up for cooking.
Posted by Erin on July 24, 2008 at 12:24 pm
This looks seriously tasty! And no yucky raw meat to handle! Yay! I will definitely give this a try.
Posted by deutlich on July 24, 2008 at 1:20 pm
That looks amazingly tasty. While I am a meat eater – I go through phases where I want no meat at all.
Posted by Allie on July 24, 2008 at 1:29 pm
That’s awesome! I’ll have to give it a try!
Posted by courtney on July 24, 2008 at 2:06 pm
I don’t believe I have ever had goulash, but that looks pretty good. Maybe I’ll give it a shot!
Posted by freeandflawed on July 24, 2008 at 5:21 pm
This? Looks amazing. I love goulash. I’ve never had Hungarian goulash, but I can’t wait to try it.
Posted by Vanessa on July 24, 2008 at 8:26 pm
I love goulash and that looks great. I also love how your cat is precariously balanced on the tray, very clever!
Posted by kir on July 24, 2008 at 8:55 pm
ugh – i got really drunk with co-workers last month and drank like 5 PBRs. it’s bad enough that i’m gluten intolerant, you’d think i’d SAVE myself for a Guinness… anyway – yummy-looking meal!
Posted by Pants on July 25, 2008 at 3:01 pm
Looks delicious!!
Posted by Laurel on July 28, 2008 at 9:22 am
That sounds delish, even for us non-Vegan, non-Hungarians in the room!
Posted by Kitty on July 30, 2009 at 8:38 pm
This looks fantastic! I’m actually trying it right now… it’s on the stove cooking. I’m part Hungarian and my mom always used to make goulash… the steak and potato and pepper and spaetzle (sp?) kind. It was DELICIOUS! Now that my hubby is vegan, and I’m just about vegan, this will be quite a handy recipe in our kitchen arsenal. Thank you!! I’ll let you know how it turns out, although it already smells great!