Mushroom Goulash Recipe

Mushroom Goulash Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 large russet potato, cut into 1/2-inch dice
• 4 large portobello mushrooms, lightly rinsed, patted dry and cut into 1-inch chunks
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 1 1/2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 1 1/2 cups fresh or canned sauerkraut, drained
• 1 1/2 cups vegetable broth or water
• salt and freshly ground black pepper
• 1/2 cup vegan sour cream

Method

1. In large saucepan, heat the oil over medium heat
2. Add the onion, garlic and potato
3. Cover and cook until softened, about 10 minutes
4. Add the mushrooms and cook, uncovered, 3 minutes longer
5. Stir in the tomato paste, wine, paprika, caraway seeds and sauerkraut
6. Add the broth and bring to a boil, then reduce heat to low and season with salt and pepper to taste
7. Cover and simmer until the vegetables are soft and the flavor is developed, about 30 minutes
8. Spoon about 1 cup of liquid into a small bowl
9. Add the sour cream, stirring to blend
10. Stir the sour cream mixture back into the saucepan and taste, adjusting seasonings if necessary
11. Serve immediately

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