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Hungarian   -   Tempeh Goulash   adapted from 366 Ways to Cook Tofu

Description
Ingredients
  • 1 Pound Sauerkraut -- fresh or canned
  • 3 Tablespoons Corn Oil
  • 1 1/2 Pounds Tempeh -- cubed
  • 1 Small Onion -- chopped
  • 2 Tablespoons Sweet Paprika
  • 2 Cloves Garlic -- finely chopped
  • 1/2 Cup Dry White Wine
  • 8 Ounces Corn
  • 1/2 Cup Tomato Puree
  • 1 1/2 Cups Vegetable Broth
  • 1/2 Cup Half And Half
  • 1/2 Cup Sour Cream
  • 1 Tablespoon All-Purpose Flour
  • Salt And Pepper -- to taste
  • 2 Tablespoons Fresh Parsley -- finely chopped
  • 8 Ounces Egg Noodles -- cooked
Directions rinse sauerkraut under cold water and drain well. heat oil over medium heat and brown tempeh on all sides, 5-8 minutes. remove and reserve. add onion and paprika to pot, saute until onion is soft about 10 minutes. add garlic, saute. stir in half of the wine and bring mixture to boil. reduce heat to medium. add tempeh. place sauerkraut over tempeh and add corn. combine tomato puree with remaining wine. pour this mixture and stock into pot, bring to boil. reduce heat and simmer stirring occasionally, about 30 minutes. add more stock if needed. remove tempeh and sauerkraut and set aside. combine cream, sour cream and flour, blending well. whisk it into sauce, cooking over low heat, stirring constantly, 10 minutes. return sauerkraut and tempeh to pot. adjust seasonings, serve garnished with parsley over noodles.
Serves 8
Time to Make 0:00



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