VEGETARIAN GOULASH (CROCK POT)
Slow cooking in the crock pot allows the flavors of this goulash to mellow and blend, and the tempeh gets a chance to absorb some of the sauce.
Provided by Mercy
Categories Lunch/Snacks
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the mushrooms, tempeh and carrots into a crock pot (no need to steam the tempeh first).
- Combine onions, tomato, bell pepper, garlic and broth in a blender container and puree.
- Add the puree to the crock pot and mix well.
- Add the paprika, parsley, dill, caraway seed, salt and pepper to the crock pot and stir them inches.
- Cover and cook on low heat 8-10 hours.
- Shortly before serving, puree the silken tofu in a blender with a little liquid from the crock pot until very smooth.
- Stir it into the crock pot, add the peas and heat through.
- Serve over cooked noodles, potatoes, rice or other grains.
Nutrition Facts : Calories 171.6, Fat 6.2, SaturatedFat 1.1, Sodium 247.1, Carbohydrate 19.2, Fiber 4.3, Sugar 6.6, Protein 13.8
SLOW-COOKER BEEF GOULASH
With fall-apart beef, tomatoes and peppers in a creamy, rich stew, our slow-cooker goulash recipe couldn't be easier or more comforting
Provided by Anna Glover
Categories Main course, Supper
Time 7h25m
Number Of Ingredients 14
Steps:
- Heat the slow cooker to low and heat 2 tbsp oil in a deep frying pan over a medium heat. Season and sear the beef in batches until brown on all sides. Transfer to a plate.
- Put the remaining oil in the pan and fry the onions for 10 mins until lightly golden. Add the peppers and garlic, and fry for another 5-10 mins, then stir in the flour and all of the spices. Cook for 2 mins more, then stir in the tomato purée, tomatoes and 400ml beef stock. Season well. Bring the mixture to a simmer, then tip into the slow cooker with the seared beef. Add the remaining stock, if needed, to cover the meat completely. Cover and cook for 6-7 hrs until the beef is tender and the sauce has thickened slightly.
- Season to taste, then swirl the soured cream and most of the parsley through the stew. Scatter over the remaining parsley and some sweet smoked paprika, then serve with small roasted potatoes or brown rice, if you like.
Nutrition Facts : Calories 581 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 54 grams protein, Sodium 0.3 milligram of sodium
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