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!)
GOULASH CAN BE FROZEN.
Hungarian Goulash
Author: Victoria Laine
Serves:: 4-5 servings
Prep time::
Cook time::
Total time::
Ingredients:
- 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
Directions:
- 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.
