Ingredients for Hungarian Goulash With Tempeh Crock Pot Slow Cooker
- Olive Oil
- 14 oz (400g) tempeh, crumbled
- Yellow Onion
- 1 cup sauerkraut (drained)
- Diced Tomatoes
- Sweet Hungarian Paprika
- Dry White Wine
- Caraway Seed
- 2 tablespoons tomato paste
- Vegetable Stock
- Salt & Freshly Ground Black Pepper
- 1/4 cup sour cream
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How to Make Hungarian Goulash With Tempeh Crock Pot Slow Cooker
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add 14 oz (400g) tempeh, crumbled, and brown on all sides for about 10 minutes.
- Set aside the browned tempeh.
- In the same skillet, heat 1 tablespoon olive oil over medium heat.
- Add 1 large onion, chopped, cover, and cook until softened, about 5 minutes.
- Transfer the softened onions to a 4-quart slow cooker.
- Add the browned tempeh, 1 cup sauerkraut (drained), 1 (14.5 ounce) can diced tomatoes (undrained), 2 tablespoons paprika, 1/2 cup dry red wine, 1 teaspoon caraway seeds, 2 tablespoons tomato paste, and 2 cups vegetable stock to the slow cooker. Season generously with salt and pepper to taste.
- Cover and cook on low for 6 hours, or until the tempeh is tender and the flavors have melded.
- Just before serving, in a small bowl, whisk together 1/2 cup of the simmering goulash liquid with 1/4 cup sour cream.
- Stir the sour cream mixture back into the goulash. Taste and adjust seasonings as needed. Serve immediately over wide egg noodles.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
57g
Fat
73g
Carbs
17g