| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Hungarian |
|
3 |
Servings |
INGREDIENTS
| 150 |
g |
5 1/2 oz dried red kidney |
|
|
beans |
| 2 |
|
Onions, halved and sliced |
|
|
into thin half-moons |
|
|
Vegetable stock |
| 1 |
|
Carrot, halved lengthways |
|
|
and sliced thickly |
| 4 |
|
Button mushrooms, cut into |
|
|
large chunks |
| 1 |
t |
"liquid smoke", optional |
| 2 |
t |
Sweet Hungarian paprika |
| 2 |
|
Cloves garlic, finely |
|
|
chopped |
|
|
Freshly-ground black pepper |
| 1 |
|
Green pepper, seeded and cut |
|
|
into 1 cm 1/2 inch |
|
|
squares |
| 1 |
|
Tomatoes, chopped and |
|
|
drained well |
| 1/2 |
t |
Salt, or to taste |
INSTRUCTIONS
Soak the red beans overnight in plenty of water, in the fridge. Drain
and rinse the beans. Place in a pan and cover with cold water; bring
to the boil and boil vigourously for 10 minutes. Meanwhile, place the
onions in a large pan (this is the pan that the goulash will be cooked
in). Pour in vegetable stock to cover. Then cover and boil for 7
minutes. Uncover and boil off liquid. Allow the bottom of the pan to
brown slightly, stirring constantly, then pour in a splash of stock
and scrape up the browned deposits. Drain the beans and add to the
onions. Add the carrots and mushrooms and cover generously with more
stock. Add the liquid smoke if using, the paprika and the garlic.
Season with black pepper - NO SALT YET. Bring to the boil, cover,
reduce heat and simmer 45 minutes. Add the green pepper and the
tomatoes. Add salt to taste and simmer for another 15 minutes or until
the pepper is just soft. Serve with mashed potatoes! Posted to
fatfree digest V96 #246 From: "Kate Pugh"
<katherine.sheppard@corpus-christi.oxford.ac.uk> Date: Thu, 5 Sep 1996
12:04:26 +0000
A Message from our Provider:
“Jesus: Because with God only perfection will do”