John Myers
Szegedin Goulash vegetarian
The perfect szegedin goulash vegetarian recipe with a picture and simple step-by-step instructions.
- 200 g Soy shredded meat and cubes of dry product
- 1 liter Vegetable broth + 200ml extra
- 2 small Chopped onions
- 2 Fresh spring onions in rings
- 1 toe Chopped garlic
- 2 tsp Rose paprika powder
- 2 tsp Tomato paste
- 500 g Sauerkraut drained fresh, no can!
- 3 Juniper berries
- 2 Bay leaves
- 200 g Sour cream 10% fat
- 1 tbsp Flour
- Sea salt fine
- Black pepper from the mill
- Garlic pepper
- Rapeseed oil
- Bring 1 liters of vegetable stock to the boil, switch off and let soy strips soak in it for 10 minutes! Drain and squeeze out something!
- Heat the rapeseed oil in a large saucepan and fry the soy strips. Add onions, spring onions and garlic. Add paprika powder and tomato paste and roast everything!
- Cut sauerkraut another 2.3 times! Then it is not so long and better to eat! 😀 Then add juniper berries and bay leaves with 200 ml vegetable stock. Let the liquid evaporate !! Cover and braise for about 20 minutes!
- Mix sour cream with flour and use it to bind the goulash! Simmer gently for another 5 minutes. Season the goulash with salt, pepper and garlic pepper!
- There was also parsley potatoes.
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