Traditional recipes

Post goulash

Post goulash

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To start, put the soy cubes in a bowl and pour over them 750 ml of boiling water, with a basic teaspoon for food, to soak and swell, about 15 minutes.

Meanwhile, peel the onions, garlic, carrot and potatoes. In a saucepan, fry the chopped onions and sliced ​​carrots in margarine (oil), and after 5 minutes add the chopped bell pepper and sliced ​​garlic. Leave them to harden, over low heat, stirring so that they do not stick, add 100 ml of water.

Put the soy cubes in the goulash, the potatoes cut into large pieces, all the spices, the broth and let it simmer for another 20-25 minutes until the potatoes boil. Finally add the chopped greens. Adjust the taste of salt and pepper, if necessary.

Decorate with greens, red onions, hot peppers, cucumber slices, etc. Good appetite.

Fasting Goulash Recipe

Goulash is a traditional Hungarian recipe, a soup or stew of meat, noodles and vegetables, seasoned with peppers and other spices. It is a dish originating from the ethnic Hungarian area, made at the boiler or kettle. Beef goulash is one of the main dishes in Hungary, being a national symbol.

Goulash can be made without meat, only with potatoes, peppers and mushrooms. The recipe for fasting goulash is very simple and can be made extremely quickly. It tastes great and goes to a meal on Wednesdays or Fridays, or whenever it's fasting. It can be made in a cauldron or in a large saucepan.

• 1 kg of mushrooms
• 4-5 large potatoes
• 2-3 large onions
• 2 peppers
• 100 ml of oil
• 1-2 tablespoons of broth or tomato juice
• 1 teaspoon of flour
• 1 teaspoon of paprika
• 1 teaspoon of coriander
• parsley, cumin
• salt and pepper

Cut the mushrooms into cubes (in quarters), and put them to harden together with the finely chopped onion and oil. Leave with the lid on until the mushrooms leave a little juice. Then add the flour and 2 more cups of water.

Separately, cut the potatoes into cubes, in the desired sizes, and add to the pan. Sprinkle with paprika, coriander and cumin and simmer until the potatoes are well boiled. The goulash should have a thick consistency. Towards the end, add salt and pepper to taste and chopped green parsley, and serve with hot polenta.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Post goulash

I'm sure you've heard of goulash so far. If you are from Romania, then you have definitely tasted a goulash so many times before! And I'm sure as well Americans they heard about goulash. And yet, what is a goulash ?!

Let me unravel the mystery for you. Goulash is a traditional Hungarian dish (called Gulyas) and is something between a soup and a stew. The authentic recipe contains cubes of life, vegetables for soup as well carrot, red bell peppers, potatoes and onion, but also paprika, considered to be the basic spice for any true goulash. And & hellip that's it!

Sounds simple, doesn't it? That's because it is! & # 128578 Traditional goulash is a great example of the fact that we can get an extremely fragrant dish with just a few very, very simple ingredients.

Here is some pretty interesting information. Goulash is also known in America, but without any upset, I must mention that it has little to do with the traditional Hungarian recipe. As with most famous recipes, goulash has also undergone many transformations over time in various parts of the world. In the United States goulash is usually served as a stew with lots of pasta and lots of beef, lots of tomatoes and even cheese on top.

Blasphemy? Probably, but I will not judge these things. After all, everyone can enjoy food the way they like, I just wanted to tell you that a traditional goulash is a little different from the American one.

And because I really like a good goulash, I decided to turn the original recipe into her fasting version. After all, why not? I am sure that the rest of the recipes on my blog have convinced you brilliantly that ANY dish can be turned into a vegan / fasting one without losing the original flavors and nutritional values. The same principle applies to this fasting goulash! & # 128578

Even if this fasting goulash has no trace of meat in it, I promise you will not miss it at all. I decided to replace the beef cubes from the original recipe with soy textured cubes this time because I strongly believe that they "mimic" the texture of the meat very well. And I am extremely pleased with the result!

When it comes to a really good goulash, paprika (paprika) is the essence and the most important thing. After we heat the onion and garlic in a pan until translucent, it's time to add the spices, and the paprika is & ldquovedeta & rdquo here. And if you want to take everything to a completely different level, you can use smoked paprika instead of the classic one. It's a big difference, believe me! & # 128521

Traditional goulash is usually served as is, perhaps sometimes only with a little bread langa. But my recipe for today is a goulash soup rather than a stew, so it's a bit more liquid. Regardless of the texture, I prefer to eat goulash as it is, without any kind of & ldquogarnitura & rdquo & ndash maybe just a hot green pepper, fresh, to still remain in the sphere of the traditional.

Healthy, full if you like. What more could you want from a fasting goulash? And the aroma is simply unsurpassed. I think a large bowl of hot goulash is the perfect solution for a gloomy day or a rainy evening. I invite you to make yourself comfortable on the couch while enjoying a comforting dish! & # 128578

Whether you live in Central Europe or not, I recommend you try a homemade goulash at least once in your life. I promise you will not regret it! And it is a very good recipe for family meals, when all the loved ones are gathered around the table, waiting for something delicious to eat. When you "ldquodezvalui" this fasting goulash, I'm sure they'll all be impressed! And if you feel a little uninspired, this fasting goulash goes great even for the Christmas holidays & ndash for example. After all, winter is the best season for soups and stews, isn't it?

Oh, and let's not forget an important factor when it comes to this recipe: this fasting goulash is very affordable because it is made with cheap and good ingredients! That's why I recommend this recipe and students or families on a small budget for food & ndash and is very good for meal prep.

If I think about it, this fasting goulash looks a bit like my bean soup or with it cabbage soup because all three are very filling and tasty, although each has a different flavor and texture.

Did I convince you? I hope so! If the answer is positive and you plan to prepare this fasting goulash soon, then please don't forget to come back here and tell me how it turned out and if you liked it. I'm very curious! I hope you like it and I wish you more cooking!

Stuffed sweet potatoes

Ingredients (2 servings):

- 2 large sweet potatoes
- a can of black beans, drained well
- a medium tomato, cut into cubes
- 2 teaspoons of extra virgin olive oil
- cumin, coriander, salt and pepper to taste
- 2 tablespoons fresh coriander.

Method of preparation:

Insert the fork in the potatoes a few times and put them in the microwave, baking, for about 12-15 minutes. You know they are completely penetrated when you can stick the fork in them easily. Meanwhile, mix the beans with the oil, tomato and spices in a separate bowl, seasoning to taste. Put the bowl in the microwave for about 2-3 minutes or cook the mix in a pan over medium heat.

When the potatoes have cooled a little (not completely), cut them about 2/3 in length, unwrap them and make a hole in the center with a spoon, taking their core and mixing it with the black bean mix. Then add the mixture to each potato. Sprinkle fresh coriander over the potatoes and serve immediately.

Fettuccine pasta with mushrooms and basil

Ingredients (4 servings):

- 2 tablespoons extra virgin olive oil
- 2 cloves of crushed garlic
- 60 g of shiitake mushrooms, cleaned and sliced
- 2 tablespoons grated lemon peel
- 2 tablespoons of lemon juice
- salt and pepper to taste
- 240 g of fettuccine or spaghetti pasta
- a few sprigs of fresh basil.

Method of preparation:

Prepare the pasta according to the instructions on the package. In a medium skillet, heat the oil and add the garlic, letting it brown slightly, about 2 minutes. Add the mushrooms and increase the heat to medium-high. Let them penetrate and brown a little, about 4-5 minutes. Add the spices, peel and lemon juice and mix well, then take the pan off the heat.

Add the pasta to the pan, along with half a cup of the water in which they boiled. Add the basil, mix well, simmer for about 2 minutes and serve immediately!

Lack of green beans


- one kg of frozen green beans
- 3 tablespoons olive oil
- a medium, sliced ​​onion
- 2 cloves of garlic, sliced
- 2 tablespoons of broth
- half a teaspoon of sugar
- half a can of diced tomatoes.

Method of preparation:

Heat the oil in a medium saucepan and add the onion, letting it "sweat" for a few minutes, until it becomes translucent. Then add the garlic and leave it on the fire for about 2-3 minutes, so that the aroma comes out of it, then the beans (directly from the freezer, not thawed). After it thaws and leaves its juice, adjust it to taste, lower the heat, put a lid on the pot and let it boil until the juice drops completely.

At the end, when the beans are almost ready, add the broth, canned tomatoes and sugar, mix well and leave the food on the fire for about 10 minutes, so that the flavors blend. Optionally, at the end you can add a teaspoon of garlic flakes.

Cauliflower stew, chickpeas and couscous

Ingredients (4 servings):

- 2 tablespoons olive oil
- a medium onion, finely chopped
- a teaspoon and a half of cumin
- half a teaspoon of ginger powder
- salt and pepper to taste
- a can of 600 g of whole tomatoes
- a can of 460 g of chickpeas, drained of juice
- a head of cauliflower, cleaned and broken into small florets
- a handful of raisins
- 150 g of coarsely chopped baby spinach
- 200 g of couscous.

Method of preparation:

Heat the oil in a large pan, then add the onion, stirring occasionally. Leave it on the fire until it softens, about 4-5 minutes. Then add the cumin, ginger, salt and pepper and mix well until the whole composition is flavored, about a minute. Crush the tomatoes in your hands and add them to the pan with the canning liquid, then add the chickpeas, cauliflower and raisins. Add a cup of water and simmer for about 15-20 minutes, until the sauce thickens. Add the slightly boiled spinach and mix lightly, leave the food on the fire for about 2 minutes, then serve it with the couscous. This is very simple: add hot water over it and leave it for about 5 minutes, covered with a lid. Strain it and it's ready to eat! You can add it to food or serve it separately.

Red bean soup (vegetarian goulash)

Ingredients (6 servings):

- 500 g of canned red beans
- 2 tablespoons extra virgin olive oil
- a large onion, finely chopped
- 6 cloves of crushed garlic
- 2 carrots
- a fatty green pepper, cut into small cubes
- 2 tablespoons Hungarian paprika, sweet
- 2 tablespoons tomato paste
- a bay leaf
- salt and pepper to taste
- a teaspoon of dried oregano
- 2 tablespoons red wine or red wine vinegar
- half a teaspoon of sugar
- a handful of finely chopped parsley.

Method of preparation:

In a large pot, heat the oil and cook the onion, carrot and pepper. Stir often and leave on the fire for about 8-10 minutes. Add the garlic and leave it for about a minute, to flavor the composition. Season to taste with salt and pepper, then add a tablespoon of oil and paprika. Let it cook for a few minutes. Put the beans on top of this composition, leave it for about 5 minutes, so that the flavors blend in, then add the tomato paste and the bay leaf, pour 2.5 liters of water over the vegetables and let them simmer, with a lid, for about half hour.

At the end, add oregano, salt and pepper, vinegar and sugar and let the soup boil, on very low heat, about 15 minutes. Add the parsley just before serving.

Try these too simple post recipes and tasty, with which you will impress everyone!

  • 1 pack of 100 g soy cubes (unpublished)
  • 3-4 onions (one tomato)
  • 1 carrot
  • 4-5 cloves of garlic
  • 1 red bell pepper (frozen)
  • 400 ml broth (or tomatoes in broth)
  • 7-8 potatoes
  • 100 g cooking margarine (oil)
  • 1 sachet of “Hungarian Goulash” spices (bay, chili, cumin, granulated garlic, hot paprika, onion, etc.)
  • 2 teaspoons paprika
  • a few sprigs of dill / parsley (or dried)
  • 1-2 bay leaves
  • 2 teaspoons base for vegetable / mushroom dishes
  • salt, pepper to taste

To start, put the soy cubes in a bowl and pour over them 750 ml of boiling water, with a basic teaspoon for food, to soak and swell, about 15 minutes.

Meanwhile, peel the onions, garlic, carrot and potatoes. In a saucepan, fry the chopped onions and sliced ​​carrots in margarine (oil), and after 5 minutes add the chopped bell pepper and sliced ​​garlic. Leave them to harden, over low heat, stirring so that they do not stick, add 100 ml of water.

Put the soy cubes in the goulash, the potatoes cut into large pieces, all the spices, the broth and let it simmer for another 20-25 minutes until the potatoes boil. Finally add the chopped greens. Adjust the taste of salt and pepper, if necessary. Decorate with greens, red onions, hot peppers, cucumber slices, etc. Good appetite.

Similar recipes:

Goulash with soy cubes

A vegetable goulash recipe, recommended for fasting.

Gulas from Oradea with potatoes

Beef goulash recipe prepared with potatoes, onions, bell peppers, carrots and celery, seasoned with thyme and paprika

Gula soup

Hungarian goulash soup recipe with beef, potatoes, carrots and bleach

Mushroom goulash - the best alternative to meat during fasting!

We present you a recipe for delicious mushroom goulash. It is a delicious and fragrant hot dish, only good to be enjoyed during Lent.

It is a good alternative to meat dishes, being very filling and nutritious. Mushroom goulash is easy and very quick to prepare. Enjoy your loved ones with a delicious dinner.


- 500 g of mushroom mushrooms

- 3 tablespoons of vegetable oil

Method of preparation

1. Wash the mushrooms and boil them in a saucepan with water and a pinch of salt. Strain them.

2. Allow them to cool slightly, then cut them.

3. Peel, wash and finely chop the onion.

4. Put a pan on the fire and pour in this oil.

5. Fry the mushrooms with onion over medium heat. Stir regularly.

6. Peel and squeeze the garlic.

7. Add the garlic and your favorite spices to the mushrooms. Stir-fry for 10 minutes, until ready.

8. Sprinkle the mushrooms with flour and add the ketchup. If desired, you can pour a little water.

9. Match with salt and ground black pepper. Stir-fry for a few more minutes.

10. Serve the goulash hot with a vegetable salad or mashed potatoes.

Beef goulash

What can warm you up more than a delicious, spicy beef goulash?

1. Heat the oil in a double-bottomed saucepan and brown the meat sprinkled with salt. After it changed color
evenly, add the chopped onion and let it harden until the onion becomes translucent.

2. Add the sliced ​​peppers and let them harden for 5 minutes with the rest of the ingredients. Sprinkle with flour and mix well, add the two types of paprika, leave to harden for 2-3 seconds and quench with wine. Allow to evaporate and then pour in the two liters of soup.

3. Add the sliced ​​garlic, season with salt and pepper and cook for 90 minutes on low heat. 30 minutes before the time expires, add the potatoes and continue cooking. Bring to the table with parsley and sauerkraut salad.

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