Recently, my crop of tomatoes came in in force from my garden. I had to do something with those tomatoes. I began making Tomato Pasta Pesto salad, but I had a taste for mushroom goulash, something I'd eaten many years ago, but no longer had the recipe. I began researching various goulash recipes on the web, and from a combination of those, plus my memory of making the one from years ago, I put this one together. I think this one is better than the one I remember from years ago.
Guna - sattva
- 24 oz whole mushrooms
- 8 cups tomatoes
- 1 or 2 bell pepper
- 1 medium onion
- 2 cloves garlic
- 4 tablespoons paprika
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon red pepper
- Salt and black pepper to taste
- 3 tablespoons extra virgin olive oil
- Wash, core, and peel tomatoes. I offer the following suggestion to easily peel fresh tomatoes.
- Bring large pan of water to boil.
- Place a few of the tomatoes into the boiling water. Return to boil, and boil for 2 minutes.
- Remove tomatoes from pan with slotted spoon. Add more tomatoes to water and repeat until all tomatoes have been placed in boiling water.
- Cool until you can handle them safely. The thin, translucent skin should peel off easily with paring knife or fingernails.
- Chop all other vegetables into bite-sized pieces.
- Chop garlic cloves very fine.
Yield: About 6-8 hearty servings
- Heat olive oil in heavy skillet over medium heat
- When hot, add green peppers, garlic, and onions
- Cook, stirring frequently, for about 8 minutes, until vegetables begin to brown.
- Add mushrooms and caraway seed. Continue to cook, stirring frequently, for about another 8 minutes, until mushrooms release their water.
- Add tomatoes, paprika, salt, and pepper.
- Bring to boil, stirring frequently
- Reduce heat, cover, and simmer about 20 minutes
- Serve in bowls over rice or noodles.