I spent a wonderful time with my fiancée in Prague over New Year and was surrounded by delicious food at their huge Christmas market. One of my favourites was goulash served in a hollowed out loaf of bread, which was extremely ‘syn-ful’.
Recently I started craving the deliciously warm and comforting goulash, but decided to give it a syn free and vegetarian twist.
Makes enough for 4
1 x 300 g bag of Quorn steak strips
1 x large onion, peeled and finely chopped
1 x 400g can of chopped tomatoes
250 g mushrooms, thickly sliced
2 red peppers, diced
3 tbsp of smoked paprika
0.5 tsp caraway seeds
1 tbsp mixed herbs
100 g 0% fat fromage frais
Salt and pepper to taste
1. Place tomatoes, onions and herbs and spices into a large sauce pan over a high heat and bring to the boil, then reduce the heat and simmer for 10 minutes.
2. Add the mushrooms, peppers and Quorn steak strips and cook for a further 20 minutes.
3. Beat the fromage frais and pour over the goulash and serve immediately with boiled rice or your choice of free veggies if following SP.