This entry is about a week late because I’ve been trying to get back on track after the Pécs trip (Feb 11-12). We made this dish last weekend, February 19. I try to add an entry at least every 2 days, but with the promise of warmer weather, outside exploration may impede my blog posts.
The creation of our Vegetarian Gulyáswas an adventure. The word “Gulyás” is Hungarian, and the English version is Goulash (pronunciation is basically the same). The full recipe can be found at:
Ingredients Included: olive oil, onion, celery, mushroom, green bell pepper, veggie crumbles (or veggie steak strips), garlic cloves, paprika, whole canned tomatoes, red wine, oregano, carraway seed (optional), tomato puree, sugar, salt and pepper. All of the ingredients are ultimately cooked in a skillet.
Our Version: Our vegetarian gulyás was slightly altered. First of all, veggie crumbles don’t seem to exist in Hungary, and trust me, we looked. Second, we were having issues locating caraway seed, so we decided not to exert any more effort since it was optional. Third, BreAnna and I had purchased a green pepper a little over a week earlier in preparation for cooking that Sunday night. Due to exhaustion following our trip to Pécs, we decided to forgo our Sunday night dinner. By this Sunday night, our green pepper had obtained a ring of white, fuzzy mold. We pitched it, and eliminated pepper from our recipe because the few grocery stores that are actually open on Sunday are closed by 8pm. Finally, since we were worried the elimination of the veggie crumbles would cause the gulyás to be overly soupy, instead of a skillet, we cooked our gulyás in a pot.
BreAnna and I were doing fairly well at cooking our gulyás until we realized that we hadn’t yet opened the bottle of wine. Having never used a wine opener, BreAnna and I encountered several false starts. Finally, I realized that our concept of how the wine opener SHOULD be working was completely opposite of how it ACTUALLY works. I succeeded in extracting the cork partway, but I didn’t have the arm strength to hold the wine bottle on the high counter top to completely pop the cork. So, I manned the bottle and attempted to keep it from jumping across the counter, and BreAnna tugged at the bottle opener. For a good 2 minutes we were hauling and grunting and laughing our asses off.
A satisfying pop accompanied the cork’s release. Unfortunately, as BreAnna successfully opened the bottle, the vengeful cork directed the bottle opener into her face. She escaped with a small slice upon her cheek, a tiny reminder of our wine bottle extravaganza.
After patching herself up from her mini scuffle, BreAnna waltzed back into the kitchen, smiling. The gulyás finished cooking and we dug in.
-Probably should have made some rice to go with it, but we were so consumed in actually completing the gulyás that rice wasn’t about to happen.
-It would have been better if we’d had the pepper and veggie crumbles to add.
-Paprika = spicy
-Personally, I don’t like the tomatoes (but then again, I never have), and if we’d added more ingredients, the tomato taste would have been counterbalanced.