does anyone know ????

Question

a good recipe for vegetable goulash???

Answer 1

1 tablespoon olive oil
2 large onions, sliced
1 tablespoon Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cabbage, coarsely shredded
2 cups butternut squash, peeled and coarsely chunked
1/2 lb small red potatoes, each cut into 6 wedges
1 1/2 cups carrots, cut into sticks
1/2 cup water
2 tablespoons dry white wine
1/4 cup reduced-fat sour cream
1 tablespoon green onions, chopped

1 hour 30 mins prep
In Dutch oven or flameproof casserole, heat oil over medium heat.
Stir in onions, paprika, salt, and pepper Reduce heat to low.
Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes.
Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes.
Add squash, potatoes, carrots, water, and wine, and bring to a boil over high heat Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes.
Spoon goulash into bowls.
Top each with a dollop of sour cream and a sprinkling of onions.

Answer 2

A goulash is just the haute cuisine term for a stew with lots of spices in it. To make a vegetable goulash, start with an onion soup base, then add your favorite veggies and let them simmer together. You're on your own for what spices you want to add, and how much spice.
I start with the usual carrots and potatoes and add celery, tomatoes, peppers (green, red and yellow) chopped up peas in their pods (but make sure you string the pods on both sides and if they are mature peas, peel off the membrane on the inside of the pod), chopped up green beans, and anything else that's floating around in the garden.
Serve with crusty warm bread and enjoy!

Answer 3

VEGETABLE GOULASH

1 tsp. vegetable oil 1/2 c. chopped onion
1/2 c. chopped green pepper
2 (8 oz.) cans tomato sauce, not salt added
2 med. tomatoes, chopped
1 c. water
1 c. uncooked macaroni
1 tsp. sugar
1/2 tsp. oregano leaves, crushed
1/4 tsp. garlic powder
1 bay leaf
1 (15 oz.) can black-eyed peas, drained and rinsed
1 (15 oz.) can kidney beans, drained and rinsed

Heat oil in large skillet over medium heat. Cook onion and green pepper until tender. Add tomato sauce, tomatoes and water. Bring to a boil. Add macaroni, sugar, oregano, garlic powder and bay leaf. Reduce heat and simmer until macaroni is tender. Add beans. Cover and cook 5 minutes to blend flavors. Remove bay leaf. Serves 6.

Answer 4

Winter Vegetable Goulash Recipe #178240
This goulash is filling, rich, and healthy.
1 tablespoon olive oil
2 large onions, sliced
1 tablespoon Hungarian paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups cabbage, coarsely shredded
2 cups butternut squash, peeled and coarsely chunked
1/2 lb small red potatoes, each cut into 6 wedges
1 1/2 cups carrots, cut into sticks
1/2 cup water
2 tablespoons dry white wine
1/4 cup reduced-fat sour cream
1 tablespoon green onions, chopped

4 servings Change size or US/metric
Change to: servings US Metric

1 hour 30 mins prep
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In Dutch oven or flameproof casserole, heat oil over medium heat.
Stir in onions, paprika, salt, and pepper Reduce heat to low.
Cover and cook, stirring occasionally, until onions are very tender, about 15 minutes.
Increase heat to medium, stir in cabbage and cook, tossing, until wilted, about 5 minutes.
Add squash, potatoes, carrots, water, and wine, and bring to a boil over high heat Reduce heat to medium-low, cover and simmer, stirring occasionally, until vegetables are very tender, about 30 minutes.
Spoon goulash into bowls.
Top each with a dollop of sour cream and a sprinkling of onions.

Answer 5

INGREDIENTS:

* 1 teaspoon olive oil
* 1/2 medium onion, thinly sliced
* 1 small green bell pepper, thinly sliced
* 4 ounces mycoprotein pieces, e.g., Quorn™
* 1 clove garlic, chopped
* 1 teaspoon paprika
* 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved
* 1/2 cup red wine
* 1 teaspoon dried oregano
* 1 teaspoon tomato puree
* 1 teaspoon sugar
* salt and pepper to taste

DIRECTIONS:

1. Heat the olive oil in a large skillet over medium heat, and saute the onion 5 minutes, until tender. Mix in the green pepper and mycoprotein pieces, and saute 5 minute, until the pepper is tender. Mix in the garlic and paprika.
2. Stir the tomatoes with their juice into the skillet. Mix in the wine, oregano, and tomato puree. Bring the mixture to a boil. Reduce heat to low, and simmer 25 minutes, until thickened. Just before serving, stir in the sugar, and season with salt and pepper.

Answer 6

Yeah, egg noodles cooked and elbow macaroni cooked. Add can or two of veggie spaghetti sauce and mushrooms in a can and any other vegetables you particularly care for. Quick easy and cheap.

Answer 7

No but www.recipezaar.com is awesome

Answer 8

try o eatvegetables as much as possible

Answer 9

That soudns nasty

Answer 10

nope...what's that?