This Hungarian stew is made from tender vegetables cooked in a richly flavored creamy tomato sauce with paprika, herbs and other spices. Enjoy this great recipe served on its own or with mashed potatoes, cauliflower rice, millet, or your choice of gluten-free pasta. This vegetarian recipe is low-fat and dairy-free.
Tomatoes use important trace elements, phytochemicals, vitamins and minerals to support many liver functions.
Onions have antimicrobial sulfur compounds that flush out unfriendly pathogens from the liver.
Mushrooms contain hundreds of undiscovered phytochemical compounds, many of which are liver detoxifying.
Ingredients:
- 1 tsp diced onions;
- 2 Portobello mushrooms, roughly chopped;
- 2 tsp red peppers, chopped;
- 5 cloves of garlic, finely chopped;
- 2 1/2 tsp. healing broth ;
- 1 1/2 tsp. diced tomatoes from a can or 450 ml. tomato paste;
- 1 1/2 tsp. potatoes, cut into cubes;
- 1 tsp thinly sliced carrot;
- 3 tbsp. Hungarian red pepper or 2 tbsp. regular red pepper and 1 tbsp. smoked paprika ;
- 1 tsp onion powder;
- 1 tbsp. coconut sugar;
- 2 bay leaves;
- 1/3 tsp. coconut or unsweetened almond milk;
- sea salt to taste (optional);
- 2-3 tbsp. finely chopped parsley, to serve.
FOR GARNISH
- Mashed potatoes, cauliflower rice, millet or gluten-free pasta and corn.
Method of preparation:
Place a large nonstick ceramic pot on the stove over medium-high heat. Add the onion and mushrooms and cook, stirring occasionally, for 5-8 minutes or until softened and browned. If necessary, add a little water to prevent sticking.
Add the red peppers and garlic to the pot and cook for another 2-3 minutes until the peppers begin to soften. Add the healing broth , tomatoes, potatoes, carrots, red pepper , onion powder, coconut sugar and bay leaves to the pot. Bring to the boil, then reduce the heat and cook, stirring occasionally, for 30-40 minutes or until the vegetables are tender and the sauce has thickened. Remove from the heat, stir in the coconut or almond milk and season with sea salt to taste (if using).
Garnish with chopped parsley and serve immediately with mashed potatoes, pasta or millet.
Portion for 6 people
