As you might remember, I made vegan steak recently. They turned out very well. I am just me here, so of course the large portion was not eaten right of the bat here. I saved the rest in the freezer. The other day, I thought about making something with the rest, as I’ve already had the steak and was not in the mood for that. Goulash came up and here is what I did. As my friend was in the area anyway, I asked her to Sunday lunch on a Saturday. Let me state she is an omnivore, but she would also say if she didn’t like my food. She never has said so, as she herself pointed out and she said: “I know this is not meat, but if you had served it without saying so, I could have easily thought it was very tender beef” – she loved it. So I’d say this is one of those dishes to convince the omnivores! Enjoy and let me know if you make it and how it turns out….

VEGAN BEEF GOULASH

Ingredients
2 tbsp olive oil
2 tbsp vegan butter
700 g cut into chunks
30 g flour
1 large onion
2 garlic cloves
1 green pepper
1 red pepper
2 tbsp tomato purée
2 tbsp paprika
2 large tomatoes, diced
75 ml dry white wine
1½ tsb yeast extract/marmite
300 ml vegetable stock

150 ml Oatly sour cream or homemade Cashew Sour Cream

Heat the olive oil in a casserole dish or heavy-based saucepan

Sprinkle the steak with the flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set aside

Add in the remaining 1 tbsp oil to the casserole, onion, finely chopped garlic cloves,green & red pepper, both finely sliced. Fry until softened, around 5-10 mins.

Return the steak to the pan with the tomato purée and the paprika. Cook, stirring, for 2 mins.

Add the diced tomatoes, white wine and vegetable stock

Put a lid on and simmer for 45 min.-60 min. Remove the lid after 45. min.

For serving

Stir in the Vegan Cashew Sour Cream or the Oatly if you used that

Sprinkel with Parsley, flatleafed

Serve with what you like, but here in DK, it would most likely be rice or mashed potatoes. I served with basmati rice. Enjoy!

Se den danske herunder:

Som I måske husker, lavede jeg veganske steaks fornyeligt. De blev rigtig gode. Det er kun mig her, så selvfølgelig fik jeg ikke spist den store portion på en gang. Jeg gmete resten i fryseren. Forleden tænkte jeg på at lave noget med resten, og jeg havde jo allerede fået steak, og var ikke i humør til det, og ville også gerne prøve at lave noget andet med dem. Goulash kom op, og her er hvad jeg gjorde.

Eftersom min veninde var i området, inviterede jeg hende til søndags frokost på en lørdag. Lad mig lige sige, at hun er hverken vegetar eller veganer, men hun ville også sige, hvis hun ikke kunne lide min mad. Hun har aldrig sagt netop det, et faktum, hun selv påpegede og sagde: “Nu ved jeg, det ikke er kød, men hvis du havde serveret det uden at sige det, kunne jeg nemt have troet det, at det var meget mørt oksekød” – hun elskede det. Så jeg vil sige, dette er bestemt en af de retter, der kan overbevise de kødspisende! God fornøjelse og lad mig vide, hvis du laver og hvordan det går……

VEGANSK GULASH

Ingredienser

2 spsk oliven olie
2 tbsp vegan smør
700 g vegan steak skåret i stykker
30 g mel
1 stort løg
2 fed hvidløg
1 grøn peber
1 rød peber
2 spsk tomat purée
2 spsk paprika
2 store tomater, skåret i tern
75 ml tør hvidvin
1½ tsk gærekstrakt/marmite
300 ml grønsagsbouillon

150 ml Oatly creme fraiche eller homemade Cashew Sour Cream

Varm olien i en pande

Drys steak med mel og brun godt i 3 hold, og tilsæt en spsk olie for hver hold. Sæt tilside

I mellemtiden steges løg, hvidløg, grøn og rød peber indtil møre og bløde. Ca. 5-10 min.

Put staks i gryden med tomatpuree og paprika, rør i 2 min.

Tilføj tomaterne, hvidvin og grønssagsbouillon

Put låg på og lad simre i 45-60 min. Fjern låget efter 45. min.

Ved serving

Rør den veganske creme fraiche i

Drys med with (bredbladet) persille

Servër med, hvad du kan lide, men her i DK, ville det mest sandsynlige være ris eller kartoffelmos. Jeg serverede Basmati rice til. Velbekomme! Lad endelig vide, hvis du prøver, og hvad du synes om den….