Spicy Hungarian Goulash

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* Exported from MasterCook *

 

Spicy Hungarian Goulash

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups seitan or TVP chunks -- beef style

1 cup vegetable stock -- chicken style

1 cup red wine

2 tablespoons olive oil

1 medium onion -- coarsely chopped

4 garlic cloves -- finely sliced

1 teaspoon sea salt

1/2 teaspoon black pepper

1 red bell pepper -- thinly sliced

1 green bell pepper -- thinly sliced

1 yellow bell pepper -- thinly sliced

1/2 teaspoon red pepper flakes

4 cups Basic Tomato Sauce

2 teaspoons oregano

1 cup fresh basil -- chopped

 

If using TVP chunks, combine with wine and stock in a pan, bring to a boil, and

let sit 10 minutes.

 

Preheat oven to 350F.

 

In a large roasting pan, saute onions and garlic in oil until transparent and

lightly browned, about 3 minutes. Add salt, pepper and TVP (or seitan) and

saute 3 minutes. Add bell peppers, crusher red pepper, and oregano; saute

another 3 minutes. Add tomato sauce, red wine, and basil, stir well and bring

to simmer.

 

Cover and bake for 1 hour.

 

Serve with pasta of your choice.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

 

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Per Serving (excluding unknown items): 388 Calories; 24g Fat (61.3% calories

from fat); 5g Protein; 29g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol;

2081mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Vegetable; 5 Fat.

 

NOTES : For the beef (TVP or seitan), we recommend Heartline's chunky chicken

TVP product--it has an excellent texture for beef!

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Basic Tomato Sauce

 

Recipe By :Steven Ferry & Tanya Petrovna

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup olive oil

1 onion -- finely chopped

8 garlic cloves -- finely chopped

2 fresh, ripe tomatoes -- chopped

1 28 oz can chopped tomatoes

1 tablespoon fresh thyme

1 tablespoon fresh basil

1 tablespoon fresh oregano

1/2 teaspoon red pepper flakes

1/4 cup red wine

1 tablespoon salt

1 teaspoon pepper

1/2 cup sake or red wine

1 cup vegetable stock -- beef flavored

 

In a large skillet, saute onion and garlic until transparent and lightly

browned. Add fresh tomatoes and saute 2 minutes.

 

Add remaining ingredients and simmer 1/2 to 2 hours.

 

Source:

" The Meat-Lover's Vegetarian Cookbook "

Copyright:

" 1997 by Steven Ferry & Tanya Petrovna "

Yield:

" 7 cups "

 

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Per Serving (excluding unknown items): 1399 Calories; 115g Fat (72.9% calories

from fat); 15g Protein; 81g Carbohydrate; 15g Dietary Fiber; 2mg Cholesterol;

8133mg Sodium. Exchanges: 2 Grain(Starch); 9 1/2 Vegetable; 22 1/2 Fat.

 

NOTES : makes 6 to 8 cups. This sauce improves with age, so feel free to double

the recipe and keep unused portions in the fridge for several weeks.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0