You know, though I’ve read that goulash is a popular dish in Germany, LeeLee and I didn’t have the occasion to enjoy any while we were visiting Berlin. Perhaps that’s because it’s more popular in the Bavarian region of the country? (Is that even the case? I read that somewhere. :)) At any rate, when we got back to the States, I knew I wanted to give a vegetarian version a try!
Using this recipe from The Wanderlust Kitchen as my guide, I rolled up my sleeve and got to work! I knew this recipe would be vegetarian and not vegan, so I was fine with using the Quorn “beef” crumbles (they include egg) as my ground-beef base. Next, I added the rest of the ingredients to my trusty Le Creuset as the recipe called for, and heated some macaroni in a separate pot. (Oh, how I wish I could have found a way to make this a one-pot dish! Alas, I must clean one extra pan. Such is life.)
LeeLee had just opened a new bottle of wine, so I was a bit heavy-handed with the red-wine addition, adding more along the lines of three-quarters of a cup, but I don’t think the end result was any worse for wear! And wonder of wonders, Safeway carries its own brand of fire-roasted tomatoes – here’s to more savings!
The recipe steps were super-easy to follow, and the prep work was almost nil. And the aroma emanating from the French oven – wow! Such a wonderfully hearty, homey blend of spices and ingredients.
After about 25 total minutes of cooking time, spread out among about four steps, dinner was ready for consumption. And consume we did! We each went back for at least two helpings (I say “at least two” in order to keep some level of anonymity … one of us went back for a third dollop, though I’m not saying who!). And as the icing on the cake (or the olives in the goulash?), we have plenty left for lunch tomorrow for us both.
It was wonderful to take a little mental trip back to Germany for a half-hour or so this evening! I can’t stress enough how much fun we had visiting the country – and how we can’t wait to go back! In the meantime, a little vegetarian goulash will have to suffice.
:)