In a large skillet, heat olive oil over medium heat.
Add onions, garlic, and pork cubes.
Sautรฉ for about 5 minutes until pork is lightly browned.
Stir in ground ginger, paprika, dill, salt, and black pepper.
Pour in 1 ยฝ cups of beef broth, reserving the remaining ยฝ cup for later.
Reduce heat to low, cover, and simmer for 20 minutes.
In a small bowl, whisk together the cornstarch and the remaining ยฝ cup of beef broth until smooth.
Stir the cornstarch mixture into the skillet, mixing well to thicken the sauce.
Add sliced carrots, bell peppers, and mushrooms to the skillet.
Cover and continue to simmer for another 10 minutes until vegetables are tender.
Slowly stir in coconut cream and cook until warmed through.
Serve the ginger pork and vegetable goulash over cooked noodles or rice.
Notes & Wine Advice
Wine Advice:
This dish pairs well with a medium-bodied red wine such as Merlot or Syrah. The fruity and spicy notes of these wines complement the ginger and paprika flavors in the dish. If you prefer white wine, a slightly sweet Riesling or Gewรผrztraminer would also work nicely to balance the richness of the coconut cream.
Reserve 2 tablespoons of beef broth and pour the remaining broth into the pork mixture.
Reduce heat, cover, and simmer for 20 minutes over low heat.
In a small bowl, whisk together cornstarch and the reserved beef broth.
Pour this mixture into the skillet and stir well to thicken the sauce.
Slowly add heavy cream and cook until warmed through.
Serve the creamy pork goulash over cooked noodles.
Notes & Wine Advice
Wine Advice:
Pair this Creamy Pork and Vegetable Goulash with a crisp and refreshing white wine such as Chardonnay or Pinot Grigio. The acidity of these wines will balance the richness of the creamy sauce, creating a harmonious pairing. If you prefer a non-alcoholic option, consider serving with sparkling water infused with a splash of lemon for a refreshing contrast.
In a large pot or Dutch oven, heat vegetable oil over medium heat.
Brown the chopped onion and seasoned beef in the oil, ensuring all sides are browned.
Cover the beef with water and simmer over low heat for almost 4 hours or until the meat is tender.
Make sure to keep adding water as needed if it reduces below the level of the ingredients.
About one hour before serving, add the chili and chopped potatoes to the pot.
Continue to simmer until the potatoes are cooked through.
Serve the hot goulash over noodles or enjoy it with bread.
Notes & Wine Advice
Wine Advice:
Pair this Hearty Beef and Potato Goulash with a robust red wine such as Cabernet Sauvignon or Malbec. The bold flavors of the wine will complement the richness of the stew and enhance the overall dining experience. If you prefer a non-alcoholic option, consider serving with a hearty vegetable broth or sparkling apple cider for a comforting accompaniment.
In a large skillet, cook the ground beef over medium heat until browned.
Use a slotted spoon to remove any excess fat and discard it.
Set aside the browned beef.
In the same skillet, heat olive oil over medium heat.
Add paprika, garlic salt, dried basil, sliced onion, sliced squash, red and green bell peppers, and mushrooms.
Cook for about 5 minutes, stirring occasionally.
Reduce the heat to medium-low and add the tomatoes with their liquid and the browned beef to the skillet.
Simmer for approximately 20 minutes, stirring occasionally.
Notes & Wine Advice
Wine Advice:
Pair this Mushroom and Beef Goulash with a medium-bodied red wine such as Cabernet Sauvignon or Syrah. The bold flavors of the wine will complement the richness of the goulash, creating a satisfying dining experience. For a non-alcoholic option, consider serving with sparkling water infused with a slice of lime for a refreshing contrast.
Vegetable Mycoprotein Goulash combines meat-free mycoprotein pieces with tomatoes, green pepper, onion, paprika, oregano, garlic, and red wine. This warming one-pan meal provides a lighter vegetarian variation on Hungarian goulash.
Heat the olive oil in a large skillet over medium heat.
Add the sliced onion.
Cook for 5 minutes, stirring occasionally, until softened.
Add the mycoprotein pieces and sliced green peppers.
Cook for another 5 minutes until the peppers begin to soften.
Add the chopped garlic and paprika.
Stir for 1 minute until fragrant.
For the Goulash Sauce
Add the chopped tomatoes and their reserved juice to the skillet.
Stir in the tomato purรฉe and dried oregano.
Pour in the dry red wine.
Stir until all the ingredients are evenly combined.
Increase the heat and bring the mixture to a boil.
For Simmering and Finishing
Reduce the heat to low.
Simmer uncovered for 25 minutes, stirring occasionally, until the sauce thickens.
Stir in the granulated sugar.
Season with kosher salt and black pepper.
Taste and adjust the seasoning if necessary.
Divide the goulash among four bowls.
Serve hot.
Notes & Wine Advice
Serving Suggestions
Serve the goulash with brown rice, mashed potatoes, noodles, or crusty bread. A spoonful of sour cream or plant-based yogurt adds creaminess, while chopped parsley provides a fresh finish.
Recipe Notes
Check the mycoprotein packaging carefully because some products contain wheat, gluten, egg, or milk. Use a specifically labelled gluten-free product when required. Simmer the goulash uncovered so the tomato and wine sauce can reduce and thicken.
Variations
Add mushrooms, carrots, courgette, potatoes, or smoked paprika. Replace the mycoprotein with cooked lentils, chickpeas, tofu, or another meat substitute. Vegetable stock can replace the red wine when preparing an alcohol-free version.
Storage
Refrigerate cooled goulash in an airtight container for up to three days. Reheat it gently in a skillet or saucepan until thoroughly hot. The goulash can also be frozen for up to two months when the chosen mycoprotein product is suitable for freezing.
Wine Advice
A medium-bodied Merlot complements the tomato, paprika, and red wine sauce. A light Pinot Noir is another suitable choice when you prefer a fresher red wine.
Vegetable Mycoprotein Goulash combines meat-free pieces with green peppers, onions, tomatoes, paprika, oregano, garlic, and red wine. The ingredients simmer together in one skillet until the vegetables are tender and the tomato sauce becomes rich and thick. It provides a lighter vegetarian interpretation of traditional Hungarian comfort food.
This version makes four portions and is suitable for a family dinner or simple weekend meal. Mycoprotein gives the goulash a meat-like texture without using beef or pork. The tomatoes provide the body of the sauce, while paprika adds colour and the warm flavour associated with Hungarian-style dishes.
Cooking the Vegetables
Slice the onion and green peppers thinly so they soften during the relatively short cooking time. Cook the onion first because it needs slightly longer to become tender and sweet. Add the peppers and mycoprotein after five minutes, allowing them to cook before introducing the liquid ingredients.
Garlic and paprika should be stirred in briefly before the tomatoes are added. This releases their aroma without exposing them to enough heat to burn. Burnt garlic or paprika can give the entire sauce a bitter flavour, so keep the ingredients moving in the skillet.
Meat-Free Goulash
This meat-free goulash uses mycoprotein, a fermented protein commonly formed into pieces that resemble chicken or meat. Brands and products vary considerably. Some contain egg, milk, wheat, barley, or other allergens, while others are vegan or gluten-free. Always check the complete ingredient list rather than relying only on the product name.
The quantity used here gives the vegetables and tomato sauce a prominent role. If you want a more protein-rich meal, increase the mycoprotein or add cooked lentils or beans. For another filling vegetable dinner, try our Curried Parsnip Coconut Stew.
Building the Tomato Sauce
Whole peeled tomatoes provide both pieces of tomato and enough juice for simmering. Chop the tomatoes before adding them, but retain all their liquid. Tomato purรฉe intensifies the flavour and helps the sauce develop a deeper colour.
Red wine adds acidity and complexity. Bring the sauce to a boil before reducing the heat so the simmer begins evenly. Leaving the skillet uncovered allows moisture to evaporate and creates a thicker sauce. Vegetable stock can replace the wine when preparing an alcohol-free version.
Balancing the Seasoning
Paprika is the principal seasoning, so choose a fresh product with a strong colour and aroma. Sweet paprika produces a mild goulash, while smoked paprika gives the sauce a deeper flavour. Hot paprika can be used when you prefer additional heat.
A small amount of sugar balances the natural acidity of the tomatoes and wine. Add it near the end and taste before using more. Salt requirements depend on the tomatoes and mycoprotein, which may already contain sodium. Season only after the sauce has reduced.
Serving Ideas and Variations
Serve the goulash with brown rice, mashed potatoes, pasta, noodles, or crusty bread. A spoonful of sour cream or plant-based yogurt adds creaminess. Chopped parsley or fresh oregano can be scattered over the top immediately before serving.
Mushrooms, carrots, courgette, potatoes, or red peppers can be added. Chickpeas, lentils, tofu, or another meat substitute can replace the mycoprotein. Serve it alongside our Potato-Stuffed Cabbage Rolls for a larger Eastern European-style meal.
Storage and Food Safety
Cool leftovers before placing them in an airtight container. Refrigerate for up to three days and reheat in a skillet or saucepan until thoroughly hot. Add a small amount of water if the sauce has thickened considerably during storage.
Check whether the selected mycoprotein product is suitable for freezing and reheating. Follow current FDA safe food-handling guidance when cooling, storing, and reheating prepared meals.
With its rich tomato sauce, tender vegetables, paprika, and convenient meat substitute, this goulash provides an approachable vegetarian dinner prepared entirely in one skillet.
Fill a large pot with salted water and bring it to a rolling boil over high heat.
Once boiling, add the raw elbow macaroni to the pot and return to a boil.
Cook the pasta uncovered, stirring occasionally, for approximately 8 minutes or until al dente.
Drain the cooked macaroni in a colander and set aside.
In a large skillet or pot, heat the olive oil over medium heat.
Add the minced garlic and chopped onion to the skillet and cook for about 5 minutes, or until softened.
Stir in the chopped green bell pepper and continue to cook for another 8 minutes, or until tender.
Mash the corned beef in the skillet and simmer for a few minutes until heated through.
Stir in the ketchup, tomato soup, cooked macaroni, salt, and ground black pepper.
Mix well to combine all the ingredients.
Simmer the goulash mixture over medium heat until heated through.
Sprinkle the shredded Parmesan cheese over the hot goulash and serve immediately.
Notes & Wine Advice
Wine Advice:
Pair this unique and flavorful Gourmet Beef and Parmesan Goulash with a medium-bodied red wine such as Merlot or Pinot Noir. The wine’s acidity and fruitiness will complement the richness of the dish. Alternatively, you can enjoy it with a glass of Chardonnay if you prefer white wine. Remember to drink responsibly and in moderation.
Heat half of the olive oil in a flameproof, heavy-based, large casserole dish over medium heat.
Cook the beef in the hot oil for approximately 5-6 minutes, or until browned.
Transfer the browned beef to a bowl.
Heat the remaining olive oil in the same dish and add the chopped onion, crushed garlic, mushrooms, and red capsicum.
Cook for about 5 minutes, or until the onion is softened.
Return the cooked beef to the casserole dish.
Add the sweet paprika and plain flour, then cook for about 1 minute, stirring constantly.
Add the bay leaves.
Pour in the diced tomatoes and beef stock.
Cover the casserole dish and bring the mixture to a boil.
Once boiling, transfer the dish to the preheated oven.
Bake the goulash for approximately 2 hours, or until the beef is tender.
Remove the casserole dish from the oven and sprinkle the shredded cheddar cheese over the top of the goulash.
Return the dish to the oven for a few more minutes, or until the cheese is melted and bubbly.
In a small bowl, spoon out about 1/4 cup of the liquid from the goulash.
Mix this liquid with the sour cream until well combined.
Return this mixture to the goulash and stir well to combine.
Serve the hearty beef goulash with tomato sauce and cheese hot, accompanied by cooked egg noodles.
Garnish with additional sour cream and chopped parsley if desired.
Notes & Wine Advice
Wine Advice:
Pair this hearty and flavorful Beef Goulash with a medium to full-bodied red wine such as Cabernet Sauvignon or Shiraz. The wine’s bold flavors will complement the richness of the dish. Alternatively, a glass of Malbec would also pair nicely. Remember to drink responsibly and in moderation.
In a large pot, bring lightly salted water to a boil.
Cook the dry pasta in the boiling water according to package instructions until al dente, approximately 8 minutes.
Drain the pasta and set aside.
In a skillet over high heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks, for about 10 minutes.
Stir in the chopped onion and cook with the ground beef for an additional 5 minutes.
Add the minced garlic to the skillet with the ground beef and cook for a few more minutes until fragrant.
Grease a baking dish with cooking spray and spread the tomato sauce evenly over the base.
Top with the diced tomatoes, dried basil, seasoned salt, and black pepper.
Drain any excess grease from the cooked ground beef mixture, then mix it into the tomato sauce mixture along with the cooked pasta.
Mix well to combine.
Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the goulash mixture.
Bake in the preheated oven for approximately 30 minutes, or until the cheese is melted and golden brown.
Serve the Cheesy American Goulash Bake hot, straight from the oven.
Notes & Wine Advice
Wine Advice:
Pair this rich and cheesy American Goulash Bake with a medium-bodied red wine such as Merlot or Cabernet Sauvignon. The wine’s acidity and tannins will complement the richness of the dish. Alternatively, you can enjoy it with a glass of Chardonnay if you prefer white wine. Remember to drink responsibly and in moderation.
In a large pot, bring lightly salted water to a boil.
Cook the elbow macaroni in the boiling water according to package instructions, usually about 8 minutes, until al dente.
Drain the macaroni and set aside.
Crumble the ground beef into a 2-quart casserole dish.
Add the minced garlic, diced celery, and diced onion to the beef.
Microwave on high for 5-6 minutes, stirring halfway through, until the beef is browned.
Drain off any excess grease.
To the cooked beef mixture, add the sugar, tomato sauce, diced tomatoes, salt, caraway seeds, dried oregano, paprika, and a pinch of cayenne pepper.
Stir well to combine.
Microwave the beef mixture on 80% power for approximately 14 minutes, stirring halfway through, until flavors are blended and celery is tender.
Remove the casserole dish from the microwave and stir in the cooked macaroni.
Microwave for an additional 3 minutes.
Serve the quick cheesy beef goulash hot, with bread or rice on the side if desired.
Notes & Wine Advice
Wine Advice:
Pair this quick and flavorful Cheesy Beef Goulash with a light-bodied red wine such as Pinot Noir or a fruity Beaujolais. The wine’s acidity and fruitiness will complement the richness of the dish. Alternatively, a crisp white wine like Sauvignon Blanc can also balance the flavors well. Remember to drink responsibly and in moderation.
In a large pot, bring lightly salted water to a boil.
Cook the elbow macaroni in the boiling water according to package instructions, typically around 8 minutes, or until al dente.
Drain the macaroni and set it aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks, for about 5-7 minutes.
Stir in the tomato sauce and tomato soup into the cooked beef, then add the cooked macaroni to the skillet.
Mix everything together until well combined.
Transfer the beef and macaroni mixture to a 1.
5-quart baking dish.
Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Serve the cheesy baked beef and macaroni goulash hot, straight from the oven.
Notes & Wine Advice
Wine Advice:
Pair this comforting Cheesy Baked Beef and Macaroni Goulash with a medium-bodied red wine such as Merlot or Cabernet Sauvignon. The wine’s acidity and tannins will complement the richness of the dish. Alternatively, a light-bodied white wine like Chardonnay can also complement the cheesy flavors. Remember to drink responsibly and in moderation.
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To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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