SOME LIKE IT HOT! HUNGARIAN GOULASH
Sautéed red and green peppers, onions and cabbage with soy sausage in a red wine tomato sauce seasoned with herbs, Hungarian paprika and Indian chili. Combined with soy sour cream and macaroni!
Makes 12 cups
1/2 lb. dried elbow macaroni, cooked in lots of liberally salted water till tender; drain, then rinse under cold water till cold; let set in colander till ready to use
1/4 c. walnut oil (use a flavorful one; imported usually has a stronger walnut flavor; Hains makes a lot of nut oils, but they all taste nearly the same, bland)
1 lg. green pepper, cored, cut from end to end into 6 segments, then cut each segment crosswise into 3/8 inch wide strips
1 med. red onion; cut ends off, peel and cut into 3/8 inch squares
8 c. cut green cabbage, 1 inch squares
2 t. salt
lots of freshly ground black pepper
1 c. sweet red roasted peppers, 1/2-3/4 inch squares
28 oz. can Italian peeled, whole tomatoes in puree; cut tomatoes into chunks after adding to skillet
1/3 c. light brown sugar
1-1/2 c. water
2/3 c. dry red wine
3 T. fresh squeezed lemon juice
2 T. sweet Hungarian paprika
1 T. mild Indian chili powder*
1t. dried oregano, crushed
2 t. dried tarragon, crushed
1/2 t. ground allspice
1/2, 14 oz. tube soy sausage, thawed, Gimme Lean/LightLife brand
1/4 c. tomato paste
1 c. soy sour cream ( I used Tofutti brand)
In extra-large skillet, over medium heat, melt walnut oil. Add green pepper, onion, cabbage, salt and pepper. Saute, stirring often, till wilted.
Add roasted red peppers, tomatoes, brown sugar, water, red wine, lemon juice, paprika, chili powder, oregano, tarragon, allspice. Cook, over low heat, at an occasional boil, uncovered, for about 45 minutes.
In separate medium-sized skillet, melt a couple of tablespoons oil. Heat to very hot, then pinch off pieces of soy sausage and place in skillet. Reduce heat to medium-high. Leave it alone till soy sausage starts to sizzle, indicating the soy sausage pieces are darkly browned. This will take a few minutes; don’t rush it.
Using spoon, cut the pieces into smaller pieces in the skillet. Cook a little longer, browning the newly exposed surfaces. Then, using potato masher, mash till crumbly. Cook a little longer till dry, then add to skillet of goulash. Stir well.
Add about a teaspoon more of salt or to taste to goulash. Stir well.
Combine soy sour cream and tomato paste in bowl till thoroughly mixed. Add to goulash and stir to evenly disperse.
Add macaroni, stir to evenly distribute. Serve each serving with additional dollop of soy sour cream.
Notes: This is a hot dish. It gets hotter as it sets. Indian chili powder is more orange than brown, and even when called mild, it’s hot for most American tastes. However, for Indians, it’s mild. I use sweet Hungarian paprika; for those who know the difference, and still want hot, then use hot Hungarian paprika.
Serve this dish with lots of iced lemonade.