8.30.2011

gypsy goulash

European Night

Gypsy Goulash, or Szeged Gulyas, originates in Hungary in, you guessed it, the city of Szeged.  While the name literally means, 'gypsy,' it actually has not much to do with gypsies, except that maybe nomadic peoples might have been more apt to cook it over a roaring fire, ...or might have been the founders of the city for which the dish is named after. 

The dish contains pork, sauerkraut, onions, paprika and sour cream. Except for a little salt and pepper, that is all that the authentic version contains. In order to veganize it, and therefore improve on it, I used pressed, marinated and then baked tofu. 

Starting with an onion and vegan butter, sauteing it will signal to everyone in the house that dinner is on its way. When the onions have caramelized somewhat, adding garlic, paprika and the saurkraut to the pot will continue the assault on the senses of those same unfortunate hungry. Since the tofu renders no 'natural juices' during the braising process, it is easy to add a few cups of excellent vegetable stock (broth will be fine as well) and then letting the dish simmer uncovered for an hour. By this time you should have plenty of nosy visitors begging to know when dinner will be ready.

To finish off the Goulash, add a cup of vegan sour cream and fold it into the tofu and sauerkraut gently. Serve this with something simple, like boiled potatoes or cooked pasta. These will reward you by soaking up the creamy gravy. IF there is any leftovers, be sure to save them because while most meals are best left to the original meal, this one improves while it sits in the fridge overnight.  Be sure to hide it behind the kale so it doesn't get pilfered.


Cost Breakdown

tofu: $4
sauerkraut: $4
onion, garlic, tomato: $2
spices: $1
vegetable stock: $2
potatoes: $3

Total to feed 6 people:
$16.00




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