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 *

1
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.

2
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.

3
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.

4
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.

5
While the sauce is simmering, finely chop the chives. Add the cheese, pepper, and half of the chives. Salt and Pepper.

6
Divide the goulash between the bowls. Sprinkle with remaining chives.

Enjoy !