I love cabbage and mushrooms and linguine, so goulash is one of my delicious, easy go-to meals!
The great thing about goulash is that you make a lot and leftovers will keep for several days refrigerated, or even frozen for a few months. (If leftover stew is too thick, simply add a few splashes of water while reheating. Add freshly cooked pasta, and voila!)
1- 16 oz pkg dry wholegrain linguine pasta (454 g) (buckwheat, brown rice, spelt, kamut or other)
4 Tbsp water
2 medium onions, thinly sliced
1-2 cups shitake (or other favorite mushrooms), sliced
½ medium green cabbage, shredded (approximately 3-4 cups)
1⁄2 cup tomato sauce
2- 14 oz can navy, Great Northern or black beans (2-398mL) (3 cups cooked)
3 cups veggie stock (or 2 tsp herbed salt with 3 cups water)
2 cloves garlic, minced
1 Tbsp paprika, Hungarian variety of course...or a nice smoked paprika, your choice!)
1 tsp dry mustard
⅛ tsp cayenne pepper
1 bay leaf
Boil a large pot of water and add a pinch of salt for pasta.
In a large, heavy pan sauté onions over medium-high heat. Add mushrooms and cabbage until tender crisp. Add remaining ingredients and mix well, simmering for 5-10 minutes until sauce thickens slightly. (Remove the bay leaf or leave it in for the “finder” to make a wish!)
Add pasta to boiling water cooking according to package directions.
Drain cooked pasta in a colander and serve individual pasta topped with goulash and a dollop of LEMON AVOCADO CRÈME. Optional: Serve with Raw Veggie Dippers and use LEMON AVOCADO CRÈME as the veggie dip.