4 servings
- 500 g (17.60 oz) seitan, roughly chopped
- 2 yellow potatoes, peeled and roughly chopped
- 2 big red tomatoes, peeled and mashed or a tin of plum tomatoes
- 3 white onions, peeled and roughly chopped
- White flour
- 1 garlic clove, peeled and minced
- Paprika
- ½ cup red wine
- Marjoram
- Ground black pepper
- Extra virgin olive oil
- Sea salt
Heat some oil in a frying pan. Add the garlic clove and the onions. After a couple of minutes, add the roughly chopped seitan and let it cook for another minute. Sprinkle with some white flour and mix well.
Add the red wine and let it evaporate over a high heat. Add the potatoes, the tomatoes and a plenty of sweet paprika. Cover and let them cook over a medium heat until the potatoes are tender (at least 15 minutes). When ready, add a pinch of marjoram and some ground black pepper.
Let the seitan rest for about ten minutes before serving.
Before making this dish, I gathered information about its preparation on the internet, as my culinary memory is stopped to a goulash ate and digested 22 years ago.
Among the recipes I read, the primordial chaos is in force. There is no one recipe similar to another. Someone cooks one thing first, someone cooks another thing first, someone doesn’t use tomato, someone adds a pepper… At the end I decided by myself, bringing something here and there. Anyway, the result was very good.
