Vegan Goulash with Beer
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g meat substitute (veie beef fillets)
- 4 medium onion (s)
- 400 ml beer (cellar beer, Pils or dark), alternatively broth
- 500 g tomatoes, passed
- 1 teaspoon, leveled sugar
- 2 tablespoon, heaped tomato paste
- 2 teaspoons mustard, medium hot
- 2 teaspoons, leveled paprika powder, noble sweet
- 2 cloves garlic
- 1 teaspoon, heaped marjoram
- 0.5 teaspoon ½ caraway seeds
- 1 ½ teaspoon salt
- 1 teaspoon lemon peel, grated
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Sear the veggie beef fillets in oil in portions (highest setting). Add the diced onions and the sugar and reduce the heat a little. Let everything fry a little, the onions can also get a few toasted aromas.
- Then add the tomato paste and fry briefly, then do the same with the paprika powder. Finally add the mustard and mix. Deglaze immediately with the beer in sips (!) And wait briefly each time until it becomes a little thick. Then slowly add the tomatoes and reduce the heat.
- In a mortar, mix the diced garlic with the marjoram, caraway seeds, salt and lemon peel to a paste and add. If you don`t have a mortar to add the ingredients individually.
- Finally, cover the goulash and simmer on low heat for at least an hour, stirring occasionally.
- This goes well with rice, pasta or potatoes.
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