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LOCATION: Recipes >> Vegetarian >> Someone posted a request for goulash. Someone else posted a

Print this Recipe    Someone posted a request for goulash. Someone else posted a

savory-looking and complicated recipe (from Szeged), and yet a third
person warned that this recipe was not Szeged related.

So I thought I'd post my own recipe, much simpler and handed down to
me from my mom, who got it from her mom, etc. Note the lack of
ingredient amounts, which is how I learned it. A little trial and
error should allow one to come up with correct amounts. This recipe
is simpler than the other (although one might look at the other for
ways to spice it up) and may even come from Szeged, since one of my
grandparents' family is from there (but I don't remember which
grandparent <-:).


Meat Substitute (cubed - I use seitan, I've tried tofu but it came out
bad; haven't tried TVP - original recipe used beef)
Onions (chopped)
Vegetable Oil (original recipe used lard - used to be very common in
Hungarian cooking)
Carrots (cubed, optional - my mother added after we immigrated
to America)
Potatoes (cubed)
Paprika (pronounced PAPrika in Hungarian ;->)
Cumin (optional - my mother says my grandmother put this in
all the time but she hated it so she never made it
with cumin when I was a kid - I tried it once and it
wasn't bad but nothing special. Also be warned that
the cumin you get in Hungary is different from what
you get in America (according to my mother) - last
summer while in Hungary I picked up some packages of
cumin but believe it or not, I haven't even opened
them yet so I can't confirm this)
Salt to taste


Heat up some vegetable oil in a big pot. Add the chopped onion,
carrots, and meat substitute and fry for several minutes. Add the
paprika and stir it around, getting it on everything (note, it's easy
to add too much - start out light). Then immediately pour in some
water (the frying for a few seconds brings out the flavor of the
paprika, but letting it fry for too long will burn it).

Add the potatoes, other spices, and more water as necessary. Cook
(simmer) until everything is cooked through (soft). Serve and enjoy!

This is how I make it, but I'd love to hear constructive suggestions
on how it can be improved (and especially any Hungarian readers out
there who can provide their own home-cooked versions of this staple).


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