Hungarian Vegetable Goulash

As yes, another one pot meal. My cowboy husband and I are so ready for cool Fall nights! We will sit outside around the fire ring and have dinner with a nice bottle of wine. This is a great fire ring dinner.  I will cook it in the house in a cast iron Dutch Oven, then put it on the fire ring grill to keep it warm while we are eating.

  • 1 medium Onion, chopped
  • 2 tablespoons dry red wine (I like merlot or cab sav)
  • 1 tablespoon Extra Virgin Olive Oil (EVOO)
  • 2 cloves Garlic, peeled and pressed
  • 1/2 cup lentils (Green, Red or French)
  • 2 tablespoons Paprika (Hungarian is better but regular is good)
  • 2 tablespoons Tamari (Regular Soy sauce will work well also)
  • 4 cups Vegetable Stock
  • 2 medium Turnips, peeled and diced
  • 3 Carrots, peeled and diced
  • 2 medium Potatoes, peeled and diced
  • 2 cups Green Cabbage, shredded
  • 2 Peppers, seeded and chopped ( can use Ancho, Pablano or Sweet Banana)
  • 1 Bay Leaf
  • 1/2 cup dry Red Wine
  • 1/4 cup Flour
  • 1 tablespoon Arrowroot ( Can use corn starch just as well)

Over medium high heat and in  a cast iron Dutch Oven, heat the EVOO and saute the onion in 2 tablespoons of wine. Saute until tender but not browned.  Add garlic, lentils, paprika and tamari and braise for 2 minutes. Add vegetable broth and simmer for 25 minutes.  Add turnips, carrots potatoes, cabbage and peppers and simmer for 10 minutes. Add the 1/2 cup of wine and bay leaf and simmer until veggies are tender, about 10 minutes.

Mix the flour and arrowroot and dissolve in 1/4 cup of warm water. Blend until smooth and add to the goulash, stirring to blend in completely.  Simmer briefly to allow to thicken.  Serve over egg noodles or rice.

About okieranchwife

I am a transplant to Oklahoma and an escapee from an unspecifed Northeast State. I enjoy growing my gardens and cooking what I grow.
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