This short-cut version of classic Hungarian goulash is rich and delicious. Strips of lean pork, shredded red cabbage and green pepper cook quickly and taste excellent with the traditional flavourings of paprika and caraway seeds. Serve rice or noodles and a simple green salad alongside, to complete the meal.
To make a vegetarian goulash, omit the pork and cabbage. Cut 1 aubergine into chunks and add to the softened onion and garlic in step 1 with 6 halved sun-dried tomatoes, 2 thickly sliced celery sticks and 2 thickly sliced courgettes. Follow the main recipe, using a vegetable stock cube. Simmer for 25 minutes, then stir in 1 can chickpeas, about 400 g, and 1 can red kidney beans, about 200 g, both well drained. Cook for a further 5 minutes. * Halved small new potatoes are good in the vegetarian version, above. Add them with the other vegetables and leave out the canned red kidney beans.
Several studies have shown that eating garlic can reduce the risk of heart attack and stroke by making the blood less sticky and likely to clot. Garlic can also help to reduce high blood pressure. * Onions share garlic's healthy properties and they are also a natural decongestant. Using onions as the basis for everyday dishes contributes to good eating.
Excellent source of vitamin B12, vitamin C. Good source of vitamin B1, vitamin B6. Useful source of folate, iron, niacin, selenium, zinc.
Easy and tasty, though, as always, chopping veg took longer than I expected. - 26 Jan 2010
Sounds great but not even similar to Goulash - 02 May 2012