Mom’s Goulash

So as many of you probably are aware we recently had non-vegan family visiting from Florida and prior to the visit I was a little nervous about the eating situation. In the past there was a lot of, “EWWW, what’s that?” Much to our surprise this time they were extremely opened minded and tried everything. To their surprise they really liked everything and my Mother-in-Law actually commented that her stomach (which she has problems with) felt better.

Normally when I have omnivore guest I refrain from making meat analogs but on one of their first nights with us we had a snack night and made Mandarin Orange Crispy Chick’n. Hubby’s folks could not believe how great they were. At this point I figured that anything was fair game for the next ten days! Some of the dishes they had while visiting were Tacos, Smokey Pecan Wraps,  Fishy Tacos, and while visiting my parents my Mom made this fabulous goulash dish that she is allowing me to share with you.

This recipe will serve 6-8. If you are making it for 8 I would recommend a salad to go with it. Mom served it with Garlic Cheesy Bread and Asparagus.

Ingredients:
1/2 tbsp olive oil
1 small white onion cut in half and sliced
3 small gloves of garlic pressed
1/4 tsp ground black pepper
1 1/2 lbs white mushrooms sliced
2 packages Gardein Beefless Tips
1 yellow/orange bell pepper cut into large chunks
1/4 tsp salt
2 tsp Hungarian Paprika (Mom was very specific about Hungarian)
1 tbsp tamari
1/2 tsp Better Than Bouillon No Beef Base
1 cup hot water
2 tbsp flour
1/2 cup cold water
1 lb farfalle pasta or other pasta of choice cooked according to directions on package

Directions:
In a large skillet saute onions and garlic in olive oil with pepper. Once onions are translucent add mushrooms. Cook for five minutes then add Gardein, bell pepper, salt, paprika and tamari. Mix Better than Bouillon into 1 cup hot water and add to skillet. Cook, stirring occasionally for 20 minutes.
In a cup mix the flour and 1/2 cup cold water. Whisk until not clumpy. Bring liquid in skillet to a boil. Slowly stir in flour mixture and cook for five more minutes. Serve over pasta. Enjoy!

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5 Responses to Mom’s Goulash

  1. tru says:

    Oh my! The Eggless “egg” noodles from Kroger would be the perfect bed for this. Num!

  2. Maria DeRobertis says:

    Hello,I’m the mother in law from Florida,I do have to say everything I had that was vegan was delicious.especially this goulash.
    I’m glad you posted it so I can make it someday.The fish tacos were also awesome!

  3. Anonymous says:

    The measurement for the flour seems to be missing from the ingredient list. Can you provide, please? Thanks!

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