Seitan Goulash


Seitan goulash is my take on the East European favorite. The basis of the dish is the paprika and its flavor. "Sweet" paprika has a bit of a hot flavor and "Hot" paprika is the real hot stuff. Hungarians have 8 different grades of paprika, so depending on your source, the taste can vary dramatically. Recipes for goulash also vary alot, some of the containing potatos and other vegetables and being more like a stew. This version, based in part on the Czech tradition of the dish just uses onions and a meat substitute. Apparently in Czech slang, the word guláš means "mishmash", typically used as mít v tom guláš: to be disoriented or to lack understanding of something. There can be no confusion about how great this tastes!


Servings: about 4
Duration: with ready made seitan, 30 minutes
Utensils: large heavy bottom frying pan
Cooking surface: stove top


2 medium onions, thinly sliced and seperated into rings

2 Tab olive oil

1 1/2 pounds seitan

2-4 Tab sweet paprika

1 garlic clove, minzed

1-1 1/2 cup veggie stock

1 Tab balsamico vinegar

Finely grated rind from 1/2 of a bio-lemon

2 Tab tomato paste 




Heat the oil in the pan and saute the onions on medium to low heat until they are golden brown. Be careful not to burn them. Add the seitan, the veggie stock, paprika and garlic. Let simmer for 20 minutes. Add the balsamico and tomato paste and let simmer another 10 minutes.


I tend to add more paprika than the recipe calls for, that's why I said 2-4 Tabs. Also the amount of balsamico affects the taste. You have to see what consistency and flavor intensity appeals to you and adjust the amounts to reflect that.


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