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Hungarian Goulash

Veggie.Lover's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Vegetable oil 1 Tablespoon
  Onion 1 Large, halved and sliced
  Green bell peppers 2 Medium, cut into 1/2-inch squares
  Hungarian paprika 1 Tablespoon
  Lemon juice/Vinegar 1⁄2 Teaspoon
  Dry marjoram 1 Pinch
  Fresh tomatoes 3 Large, chopped
  Water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Fresh mushrooms 1 Pound
  Freshly ground black pepper To Taste
Directions

Melt butter or margarine with vegetable oil in a large skillet. Add onion and saute over medium heat for about 5 minutes until onion is golden.
Add green peppers and cook 3 more minutes. Stir in paprika, lemon juice or vinegar, marjoram and tomatoes. Add 1/4 cup water and salt. Simmer for 5 minutes, stirring occasionally.
Clean mushrooms and trim stem ends. Remove stems from caps. If stems are large, cut into 1/2-inch pieces. Leave small caps whole and cut large caps into halves or quarters. Add to skillet. Bring to a boil, then reduce heat to low.
Cover and cook for 30 minutes, stirring occasionally.
Add black pepper to taste. Serve hot with noodles or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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