Polish goulash is based on the famous Hungarian dish, but while the original is a kind of soup, the Polish one is served as a stew.

Ingredients

• 40ml Dark Soy sauce
• 70ml Red wine
• 140g dried soya pieces
• Salt, Pepper, Oregano, Cumin, Thyme
• Garlic (3 cloves)
• Olive Oil
• Onion, diced
• 2 tsp Paprika
• 2 medium-large carrots, sliced
• 2 tbsp Tomato Paste
• Red Bell Pepper (1 cup, chopped into large-ish squares)
• 200g Mushrooms (cut into quarters or halves)
• 1 dessert spoon plain white flour

Recipe

1. Pour the wine and soy sauce into a microwave-suitable bowl, add the soya pieces and stir them around well until all the soya chunks are well coated.
2. Add water to cover, then the garlic, 2 tsp salt, 1 tsp pepper and Oregano, Cumin, Thyme and 4 tbsp Olive Oil.
3. Leave to marinade in the fridge overnight or for several hours at least.
4. Fry the onion in oil with the paprika.
5. When the onion is soft, stir in the marinaded pieces (including the marinade).
6. Add the carrot and tomato paste, bring to boil and simmer for 6 minutes.
7. Add the chopped red pepper and mushrooms and simmer for a further 8 minutes.
8. Put the flour in a cup, gradually mix in some sauce from the goulash making sure it stays smooth and lump-free, and then pour this flour mixture back into the goulash to thicken.