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Hungarian Mushroom Goulash

European · 55 min · Easy · 4 servings

Hungarian Mushroom Goulash

A deep red paprika stew of mushrooms, peppers and potato, finished with a swirl of plant cream. The paprika goes in off the heat, which is the trick nobody mentions.

~400 cal per serving — Calories are approximate, per serving — a guide only.

nut-freesoy-free
Plan it:

Method

  1. 1

    Brown the mushrooms

    ⏱ 12 min

    Heat the oil for the mushrooms in a large pot over high heat and brown the mushrooms in batches, letting them color properly before stirring. Set aside.

  2. 2

    Soften the onions

    ⏱ 12 min

    Turn the heat to medium, add the oil for the onions and cook them until soft and golden, then add the garlic and peppers and cook until they soften.

  3. 3

    Add the paprika off the heat

    ⏱ 2 min

    Take the pot off the heat before stirring in both paprikas — paprika scorches and turns bitter in seconds over direct flame. Stir until coated, then return to low heat and add the tomato paste.

  4. 4

    Simmer

    ⏱ 30 min

    Return the mushrooms with the chopped tomatoes, potatoes, stock, thyme and bay leaf. Simmer, partly covered, until the potatoes are tender and the stew has thickened.

  5. 5

    Finish with cream

    Remove the bay leaf, season generously, and stir most of the plant cream through. Serve with the rest swirled on top and the parsley scattered over.

Notes

Adding paprika off the heat is the whole difference between sweet and acrid — three tablespoons is a lot, and it will burn if you rush it. Even better on day two.

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