Lately I felt some unusual appetite for goulash. Since I discovered an onion intolerance I am trying to avoid dishes with too many onions. What a shame because I love them. But goulash without onions? ArenÂ´t they the flavor carrier? I thought I give it a shot. Hopefully my father never finds out – he lives onions ,)
Although almost any meat can be used for a goulash, including pork, I decided for beef (is perhaps the original). And also since pork meat is almost impossible to get in Jordan. I was thinking of some ingredient which I can use to replace the onions. The onions are not just for the taste they are also helping to get the right texture. My husband had the idea to try zucchinis instead, because overcooked they have the texture I was looking for. The goulash turned out very good – not exactly the taste as usual, but also delicious. Best you try for yourself…
Â Â Â Â Â Â Â Â Â INGREDIENTS for 4 servings
- 800 g beef, tender
- 3 big tomatoes
- 2 big carrots
- 3 big zucchinis
- 3 cloves of garlic
- Salt & pepper
- Olive oil
- 1 – 2 tsp. sweet paprika, spice
- 2 vegetable broth
- Optional as side dish: white quinoa
Â Â Â Â Â Â Â Â Â Â INSTRUCTIONS
- Cut the zucchinis, carrots and tomatoes into bite size pieces and the meat in large chunks.
- Cook the meat with some olive oil for 3 minutes then put in the zucchinis and some salt and pepper to taste. Let it cook for 30 minutes.
- Add the tomatoes and the garlic. Let it cook for 10 more minutes.
- Last, put the carrots and the paprika spice into the pot and cook for 20-30 minutes.
- If you decided for white quinoa as side dish, then place the quinoa, a pinch of salt and water into a pot and bring it to boil (1 cup of quinoa = 2 cups of water). Reduce the heat to a simmer until the water is absorbed (approximately 10 to 15 minutes). Let the quinoa rest until it`s cooled.
Serve the Goulash with quinoa on side and to drink I recommend an ice cold beer (also non-alcoholic as I did this time).
Cheers with sunbeams.