Szegediner Gulash

Szegediner Gulash is a Ungary recipe (originally made with meat and potatoes). There is a various of kind of this recipe cruising through the web. Some recipe have more or less sauerkraut, some more tomatoes, some no potatoes and so on.

Of course my version is completly meat-free and a lighter version. Once I made this gulash with the potatoes in it, but then the dish was pretty heavy, so for now I left it, added some more tomatoes and served the potatoes beside. This way everyone can take as much as potatoes they want or just leave it away.

This gulash is a perfect dish for cold days. The dish is faster done if you use precooked sauerkraut - I have to admit I've never prepared and cooked fresh sauerkraut - maybe some day. But till now a whole cabbage for just one person is too much, doe I do like sauerkraut much!

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Szegedinger Gulash

Tastes very good to boiled potatoes. Also something for people whom sauerkraut is too sour for. The cream ameliorates the flavor of the herb, the stew is still quite spicy.

4 Persons

Ingredients:

150 g soy-cubes (TSP)

300 ml vegetable broth

2 Tbsp soy sauce (Tamari)

 

500 g sauerkraut, drained

a red bell pepper

a yellow bell pepper

2 red chillies, (sharpness desire)

a large white onion

500 g passed through Tomato (canned)

400 g chunky tomatoes

200 ml soy cream

a bay leaf

3 Tsp noble sweet paprika powder

1 Tsp cumin

Salt

White pepper

4 Tbsp sunflower oil

Direction:

Boil the vegetable broth, add soy-cubes. Remove from the heat and leave a quarter of  hour. Pour the soy-cubes and expressing a little to drain
 

Core the peppers and the chillies, remove the white inner skins. Finely chop the chilies, dice peppers. Peel the onion and dice also.

In a nonstick frying pan heat two Tbsp oil. Add the soy-cubes in it and fry until they are golden brown, deglaze with the soy sauce and set aside.
 

Heat the remaining oil in a pot, add onion and sauté till translucent. Add the bay leaf, pepper cubes and the chilis and cook shortly. Add the soy-cubes, and sauerkraut and tomatoes.

Let cook for about 45 minutes, to beware the whole thing to burn you can on and on adding some water if necessary. Remove from the heat and add the soy cream. Season with salt, pepper, chili powder and cumin.

 

Enjoy your dish. For mine I love it.