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Pancakes with Hungarian Goulash

Jack Naked in Chunks

Pancakes with Hungarian Goulash

Someone misses the taste of goulash but stopped eating meat? Or maybe they want to try a lighter and healthier version of this classic? Jack comes to the rescue! This goulash is life-changing, and in appearance, it doesn't differ from the original thanks to the texture of Jackfruit!

Preparation time: 50 minut

Number of servings: 8
 

Ingredients

Ingredients for the goulash:
Jack Naked in Chunks 3 packages
white onion 250g
oil 2 tablespoons
garlic; cloves 3 pieces
bay leaves 3 pieces
allspice berries 3 pieces
tomato paste 2 tablespoons
soy sauce 1 tablespoon
red wine 1/3 cup
marjoram 1 tablespoon
vegetable broth 1 liter
mushrooms 200g
pickled peppers: drained and rinsed  150g
pickled cucumbers: drained and rinsed 150g
salt and pepper to taste
sweet, smoked and hungarian paprika 2 tablespoons each

 

Potato pancakes (vegetarian):
potatoes 400g
egg 1 piece
wheat flour 2 tablespoons
potato starch 2 tablespoons
marjoram 1 teaspoon
salt 1 small teaspoon 
pepper 1/3 teaspoon
oil for frying  4 tablespoons

Nutritional Values:

Name Value % RWS

How to prepare

  1. Open the Jackfruit Naked in Chunks and drain off the brine. Rinse under cold water.
  2. Prepare all the ingredients. Dice the onion, chop the garlic. Quarter the mushrooms and rinse and dice the canned vegetables.
  3. Pour oil into a deep pot, heat it up, and add the onion. Fry until translucent, then add the garlic. Fry for 1 minute. Add the mushrooms and fry until golden brown, stirring occasionally, for about 5 minutes.
  4. Next, add the spices and tomato paste, and fry for 30 seconds, stirring. Add the Jackfruit. Pour in the soy sauce and wine, and cook until the liquid evaporates.
  5. Pour in the vegetable broth. Cook until the sauce reduces and the Jackfruit becomes tender and starts to fall apart.
  6. Finally, add the canned vegetables and stir. Cook for another 5 minutes until all the flavors combine.
  7. Make potato pancakes. Peel, wash, and grate the potatoes finely. Drain any excess water. Add the remaining ingredients and mix. Fry on both sides in hot oil.
  8. Serve the goulash with the potato pancakes or, if you prefer, without any additional toppings!

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