Going back to work has been a bit of a shock to the system and I’ve found myself really struggling to prepare decent meals. I was excited to be heading back to Logan’s for a few days this week, mostly to see Logan but also because I knew my beloved Pressure Cooker was there and I could whip up something warm, comforting and packed full of veg.
I came across a recipe for a pressure cooked Hungarian Goulash and decided to do something a little similar with some ingredients we already had in the cupboards. It did not disappoint and really hit the spot.
Meatball & Sauerkraut Goulash
- 1 pack of frozen meatballs (I used an entire bag of the vegan meatballs found at Farm Foods, there were around 20 balls in total)
- 1/2 large onion, sliced
- 3 carrots, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp smoked paprika
- 1 tsp coarse black pepper
- 1 tin tomatoes
- 2 cups vegetable broth
- 1/2 tbsp maple syrup
- 1/2 large jar of sauerkraut (approximately 350g)
- 1/2 cup sour cream (shop bought, homemade or sub for oatcream)
- 1 tsp salt
- 1 tbsp oil
- First off, heat the oil up in the pressure cooker and saute the onions, garlic and carrots for 3-5 minutes until soft.
- Add the smoked paprika and black pepper and fry off for another minute or so
- Add the vegetable broth, tinned tomatoes and the meatballs. Stir through until mixed and then cook under pressure for 10 minutes
- Quick release, add the maple syrup, sauerkraut, sour cream and salt, stir through and cook without the lid until everything has warmed through
Serves 6 very big portions
I served mine with coconut rice, which is super easy to make in the pressure cooker. Just add 2 cups white rice to 1 tin of coconut milk, 1 cup of water and 1 tsp salt. Cook under pressure for 3 minutes. Slow release and leave to heat through for a further 10 minutes. Stir before serving.
This was really hearty delicious food and I was so happy that the pressure cooker allowed me to have such a quick meal with so much flavour in it. I really loved the sauerkraut in this and the meatballs absorbed all the flavour from the smokey sauce. I loved having this with the coconut rice so much, I love coconut rice!
Of course you could make this on the hob or in the slow cooker, you’ll just need to adjust the times. I would probably simmer the sauce for a good 40-60 minutes on the hob before adding the kraut and sour cream and such.
I was stuffed and satisfied after hoovering this up but I did manage to make room for a little dessert. I’d bought some of the Frozen Chocolate Filled Churros from Aldi which are suitable for vegans, served them up with some ice cream and Mini Donuts that lovely Vegan Bear made and passed on to me.
It was a good food day and I curled up in bed a very happy man. Perfect food now that the evenings are darker and the weather is colder.