By: Adapted from Feast by Sarah Copeland.
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.
Time: Preparation 1 hours 30 mins
Serving: 8 Servings
Ingredients
- 0.25 c olive oil
- 2 onions
- 1.5 lb Italian frying peppers
- 1.5 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
Preparation
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.
