Hungarian goulash

While I suspect my mother’s Hungarian Goulash’ is more Midwestern than Eastern European, it’s something I’ve been wanting to make for awhile. It was one of my favorite foods as a kid and it is incredibly easy to make. Perfect for fall when you are sick of all your normal soups and stews.

-12oz seitan—I use Ray’s wheat meat, which I believe is PA-local… any seitan will do
-one small yellow onion, chopped finely
-garlic to taste, finely chopped (I used 3 cloves)
-1.5 c. water
-3/4 c catsup
-2T Worchestire Sauces (I use Wizard’s, but there is a recipe for a vegan kind here in case you can’t find Wizard’s… recipe courtesy of Jenny Lewis)
-1T brown sugar
-1t salt
-2t paprika
-2 heaping tablespoons of cornstarch dissolved in 4-6 oz of cold water.
-pasta (cooked) my mom always served it with the wide, flat egg noodles, so get a pasta shaped sort of like that. I use the mushroom-cap shaped guys at Whole Foods

In a skillet sauté the onions, garlic and seitan in some oil until the onions are translucent. Add sautéed mixture to a pot and then add the rest of the ingredients (except the cornstarch and pasta). Simmer for 20 minutes. Stir in the cornstarch water to thicken and heat for 1-2 more minutes. Serve over pasta.