Difficulty: MEDIUM
Special Menu: Tour of Europe
Goulash
3 portobello caps, cubed
2 T olive oil
2 medium onions, chopped
2 cloves of garlic, minced
1 T Hungarian paprika powder
Red wine
2 c water
1 Not Beef bouillon cube
1 carrots, diced
1 T tomato paste
1 green pepper, chopped
2 medium potato, chopped
1 t ground caraway seed
1 bay leaf
In a large pot, saute onion for several minutes, then add mushrooms and garlic.
Add paprika and allow to “bloom” and get a little stuck to the pan.
deglaze with red wine (a few dribbles at a time until pan is deglazed)
then add other ingredients and bring to a boil
Lower heat, cover and simmer for about 25-30 minutes until vegetables are tender, and consistency is like a stew.
Nokedli
1 cup white flour
1 1/2 tsp baking powder
1/2 tsp salt
1 tbsp dried parsley
1/2 c water
2 T olive oil
Bring another pot of seasoned water to a boil (season with salt or a bouillon cube)
mix ingredients, adding water slowly until you have a dough you can handle with your hands.
Pinch off little balls and drop into boiling water, cook for 2-3 minutes and then fish them out with a sieve. Rinse if needed and serve with goulash.
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