True goulash is any combination of meat, noodles, vegetables, paprika, and other spices. I love cooking that offers lots of freedom of ingredients based on what is seasonal and in my refrigerator or on sale. This is one of those recipes – and in my house, we call it goulash.
Because my family isn’t a huge lover of pasta and it doesn’t seem to hold up well when reheating, I’ve made Arborio rice my preference for this goulash dish. It gives a nice texture while the flavor of the goulash gets better for the next few days in the refrigerator.This goulash recipe is also a wonderful one to make an extra big batch, which I did here, and freeze the extras. You can throw the frozen goulash into the crock pot and have a fabulous meal ready for when you arrive home.
- 6 large red peppers
- 5 Tbs coconut oil
- 2 cups chopped onions
- 1 cup diced carrots
- 1 cup chopped fennel bulb or celery stalk
- 5 cups vegetable stock
- 1 cup dry white wine
- 5 Tbs of Arborio rice
- 2 Tbs chopped fresh basil, or 2 tsp dried basil
- 1 Tbs chopped fresh rosemary, or 1 tsp dried rosemary
- 1 tsp fennel seeds
- ¼ tsp red pepper flakes
- Cubed or shredded meat of choice (optional)
- Sea salt and fresh ground pepper
- Preheat broiler.
- Warm about 2 Tbs coconut oil, if necessary.
- Quarter and seed the red peppers.
- Brush red peppers with coconut oil. Place under broiler until skins are thoroughly blistered and blackened. Allow to cool before handling.
- Chop onions and allow to rest for 5-10 minutes. Chop and dice remaining ingredients.
- Once red peppers are cool, peel the red peppers, discarding the skins, and cut into long strips.
- Heat remaining coconut oil in large pot. Add onion, carrots, fennel or celery and cook until tender but not browned, about 10-15 minutes.
- Add remaining ingredients. Bring to a boil and simmer partially covered about 30 minutes.