Hungarian Hippy Chow

Vegetarian Goulash

16 oz Seitan (cubed)
2 Bell Peppers (short strips)
2 Red Onions (minced)
2 Cloves of Garlic (minced)
½ tsp. Caraway Seeds (crushed)
Seasoning Salt and Pepper to taste
1 tsp. Hot Paprika
2 tsp. Smoked Paprika
3 tsp. Sweet Paprika
2 ½ tbl. Tomatoe Paste
2/3 Cup Water
2/3 500 mL Rye Beer (Bison Brewing Reunion ’08 Red Rye brewed w/caraway seeds)

Saffron Ribbon Noodles

Garnish
Sour Cream
Flat Leaf Parsley

Heat some olive oil and cook the onions for a minute. Add the bell peppers and garlic; cook until tender. Add liquid ingredients and then the rest. Simmer until thickened. ~45 minutes.

Meanwhile, bring a pot of salted water to a boil. Cook noodles according to instructions.

Place noodles center of a wide, shallow bowl. Spoon goulash in the middle and provide plenty of sauce along the edges. Garnish with sour cream dollops and parsley sprigs on top.

Blends beautifully with any rye beer. The special offering by Bison et. al. featured caraway seeds. Probably better for drinking as I think the subtleties get lost somewhere in the pot. But I like to think that it adds an extra edge, even though realistically that’s probably not true.