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With loads of summer vegetables, hearty mushrooms, and plenty of sweet Hungarian paprika, this vegetarian goulash is full of texture and flavor. Leftovers keep wonderfully for lunch boxes, as well.
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Ingredients
For 8 Serving(s)
mushroom-and-pepper-goulash
- 1/4 c olive oil
- 2 onions
- 1 1/2 lb Italian frying peppers
- 1 1/2 lb button mushrooms
- 1 lb portabella mushrooms
- salt
- pepper
- 4 clv garlic
- 1 t caraway seeds
- 4 T sweet hungarian paprika
- 1 T hot Hungarian paprika
- 2 lb tomatoes
- 2 Yukon Gold potatoes
- 1 lb zucchini
- 6 c vegetable broth
- 2 bay leaves
- 2 T bread crumbs
- sour cream
- parsley
Mushroom and Pepper Goulash Directions
- Heat the oil in a large Dutch oven or heavy stock pot. Add the onions and peppers, and sauté over medium heat, stirring, 5-6 minutes, until softened. Fold in all of the mushrooms and sprinkle with salt and pepper. Cook until browned, 10-12 minutes.
- Place the garlic, caraway seeds, and a pinch of salt on a cutting board. Mash with the side of a chef’s knife to form a paste. Scrape into the pot. Stir in the paprikas, tomatoes, potatoes, and zucchini. Pour in the broth and add the bay leaves. Sprinkle with salt and pepper, and bring to a boil. Reduce heat to low, and cover and cook 1 hour, stirring occasionally. Stir the bread crumbs into the stew, and cook 8-10 minutes, until slightly thickened.
- Ladle into bowls and serve with dollops of sour cream and chopped parsley.