Goulash recipe

Tonight, we're giving a HelloFresh twist to goulash, that Hungarian classic halfway between soup and stew. Garnished with smoked Beyond Meat, our version serves up flavors that don't cut in half!

* Ingredients :

° 2 units Beyond Meat®
°170g kavatapee
°1 vegetable-broth concentrate
°Tomato-sauce 2 tbsp. soup
°1 can of mashed tomatoes
°160 gm pepper
°Half a cup of shredded cheddar cheese
°7 gm chives
°1.5 c. smoked red pepper
°6 grams garlic
°56gm chopped onion
°2 tbsp. salt *
°2 tbsp. spoon of oil*
°¼ tsp. Salt and Pepper *

In a large bowl, add 10 cups of water and 2 tbsp. Salt (note: same amounts for 4 people). Cover and bring to a boil over high heat. Adding kavatappi to boil water. Cooking, un-covered, stir occasionally, to tender, 8-9 minutes. Reserve ½ cup of the cooking water (double it for 4 people), then drain and return to the same saucepan.

While the water is boiling, flip the peppers, then cut them into 1/2-inch (1.25-cm) pieces. On a baking tray lined with parchment paper, sprinkle with a tablespoon of pepper. Oil (double for 4 people). Salt and Pepper. Roast in the middle of the oven, stirring halfway through the cooking period, until cooked through, 14-15 minutes.

While the peppers are roasting, peel them, then chop or juice them. In a large nonstick skillet over medium heat, add 1 tbsp. Oil (doubled for 4 people), then onions. Cook, stirring constantly, until softened, 3-4 minutes. Add Beyond Meat, garlic, smoked paprika and tomato sauce. Cook the meatballs, breaking them into pieces, until crispy, 5-6 minutes.

In a kavatapee pot over medium heat, add the Beyond Meat, mashed tomatoes, broth center and the reserved cooking water. Cook, stirring occasionally, until sauce is reduced and kavatappi is covered, 2-3 minutes.

While the sauce is simmering, finely chop the chives. Add the cheese, pepper, and half of the chives. Salt and Pepper.

Divide the goulash between the bowls. Sprinkle with remaining chives.

Enjoy !