Goulash
Comforts & nostalgia from my childhood...this recipe brings back a lot of memories!
Ingredients
- 1 lb Impossible Ground Meat or other plant based options
- 1 medium White or Yellow Onion, diced small
- 4 Garlic Cloves, minced
- 1.5 Cups Water
- 1/2 cube Not Beef Bouillon, crumbled into pieces See Recipe Notes
- 1 15oz Can Tomato Sauce
- 1 15oz Can Small Diced Tomatoes
- 1/2 Cup Baby Bella Mushrooms, minced See Recipe Notes
- 1 Bay Leaf, fresh or dried
- 1 TBS Tamari, or to taste
- 1 TBS Seasoned Salt, or to taste See Recipe Notes
- 1 tsp Paprika
- 1 TBS Italian Seasoning
- 1/4 tsp Fresh Cracked Black Pepper
- 1 Cup Elbow Noodles, uncooked
- Olive Oil, as needed
Instructions
- In a large pan, ground the Impossible Ground Meat. Depending on your pan, you may need to add a tablespoon of olive oil or add some water to prevent sticking. Once cooked through and browned (about 5-8 minutes), remove from pan and set aside for now.
- In the same pan you just used, add 1 TBS olive oil, diced onion and garlic. Add the paprika, seasoned salt and pepper; stir to combine and let cook until onion is softened, about 5 minutes. Stir frequently to prevent burning.
- Add the Impossible Meat back to the pan, along with the water, bouillon, bay leaf, tomato sauce, diced tomatoes, mushrooms, and tamari. Stir until well combined and bring to a boil.
- Once boiling, stir in the noodles. Cover and simmer for 15-20 minutes or until noodles are al dente.
- Remove lid and stir; if there is still a lot of liquid in the pan, simmer uncovered to reduce to desired consistency. The end result should be moist, but not soupy.Enjoy as is or with some crusty French or Sourdough bread!
Notes
- You can use any plant based meat you prefer; I have only tested this recipe with my go to choice, which is Impossible.
- Adding the mushrooms is highly recommended. If you are not a mushroom lover, do not worry...once minced, they blend right into the meat and you cannot tell they are there by taste or sight, but they do up the nutrition and heartiness of this dish.
- If you do not have Not Beef Bouillon, you could use another brand, or vegetable stock instead of the plain water. You could also omit, though you may need to increase your seasonings.
- There are many Seasoned Salts to choose from. Pictured in this post are two I have used with success in this recipe.
- This recipe is easily doubled!
- You can freeze, though the texture of the noodles may change slightly.
- Make this recipe Gluten Free by using GF noodles and double checking your seasoned salt and bouillon for hidden wheat ingredients.