Grammy's Kitchen · Goulash · Veggie Goulash
One of 109 goulash recipes we measured
from www.allrecipes.com
It ranks #1 of 109 for depth of browning among the goulash recipes we compared. 42 cooks on www.allrecipes.com rate it 4.1★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.
| this recipe | typical | |
|---|---|---|
| liquid | 0% | 63% |
| fat | 0% | 1% |
| aromatics | 0% | 33% |
| salt | 0% | 1% |
| vegetables and beans | 0% | 107% |
| collagen idx | 0.0 | 0.8 |
| marbling idx | 0.0 | 0.6 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 teaspoon olive oil |
| 75 g | 0.5 medium onion, thinly sliced |
| 120 g | 1 small green bell pepper, thinly sliced |
| 113 g | 4 ounces mycoprotein pieces, e.g., QuornTM |
| 3 g | 1 clove garlic, chopped |
| 2 g | 1 teaspoon paprika |
| 411 g | 1 (14.5 ounce) can whole peeled tomatoes, chopped, juice reserved |
| 118 g | 0.5 cup red wine |
| 1 g | 1 teaspoon dried oregano |
| 5 g | 1 teaspoon tomato puree |
| 4 g | 1 teaspoon sugar |
| salt and pepper to taste |
Method: 3 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This pretty much tastes like Italian, what with the tomato and oregano and all. I do not know what Quorn is, so I substituted tofu using the following methodology: Press a block of extra firm tofu in a kitchen towel to get as much water out as possible. Cut in” — a cook, 3★
“This is a great vegetarian recipe, though like most reviewers I made it with mushrooms (portabella caps) instead of Quorn. As written, I thought it was missing a little something as I tasted it cooking. So I added more (LOTS more) paprika and a dash of cayenne” — a cook, 4★