Recipe of the Week


Prep Time: 2 Hours
Yields: 6 Servings

Goulash is a Hungarian word meaning “herdsman” and refers to the simple stew-like dish cooked by the men watching over their herds in the country side. This vegetable version may be further enhanced with the addition of chicken, beef, lamb or game.

2 celery roots, peeled and (¼-inch) cubed
1 turnip, peeled and (¼-inch) cubed
1 mirliton, peeled and (¼-inch) cubed
1 cup peeled and (¼-inch) sliced carrots
1 cup baby yellow carrots
6 red potatoes, quartered
6 baby summer squash, halved
4 baby zucchini, (½-inch) sliced
1 medium eggplant, (¼-inch) cubed
12 medium mushrooms, halved
1 (28-ounce) can diced tomatoes with juice
½ cup olive oil
1 cup diced onions
1 cup diced celery
½ cup diced green bell peppers
½ cup diced red bell peppers
½ cup diced yellow bell peppers
¼ cup sliced garlic
2 cups dry red wine
1 cup vegetable or chicken stock
2 bay leaves
1 tbsp dried dill weed
1 tsp granulated sugar
2 tbsps Worcestershire sauce
salt and black pepper to taste
granulated garlic to taste

Preheat oven to 350°F. In a large cast iron pot, heat oil over medium-high heat. Add diced onions, celery, bell peppers and sliced garlic and sauté 3-5 minutes or until vegetables are wilted. Add celery roots, turnip, mirliton, carrots and potatoes and cook 5–7 minutes, stirring occasionally. Add summer squash, zucchini, eggplant, mushrooms and tomatoes and continue cooking 3–5 minutes, stirring often. Add red wine and stock, blending well into the vegetable mixture. Add bay leaves, dill weed, sugar and Worcestershire sauce, mixing well. Season to taste with salt, black pepper and granulated garlic. Bring to a rolling boil then reduce to simmer. Cover, place in oven and bake 1 hour or until vegetables are tender. Adjust seasonings if necessary. Serve over egg noodles.











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