Photo courtesy of Kami Stafford
Mushroom Goulash
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 Involved
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.
  • 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
Yield: About 6-8 hearty servings
  • Serve in bowls over rice or noodles.
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Copyright 2010 by Elizabeth Harper
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