Goulash gravy pareve

Well here a very short and quick “how to” for a matching gravy to accompany the meat loaf. (Besides I’m starving…..it’s Taanis Esther….). Again, the * marks all ingredients which better be cut on a pareve board due to the fact that they will later go into the food processer.

 You need:

1 onion, 1-2 red sweet pepper(s)*, 1 yellow sweet pepper, 3 tomatoes*, 3 potatoes, 2 carrots, some roast gravy powder dissolved in water (about 2-3dl), salt, pepper, paprika (lots), red wine, oil.

Chop onion, peel red pepper(s) and tomatoes. Put peeled pepper(s) and tomatoes in mixer until well blended. 

Stir-fry onions in a pan, add red wine and then the blended paprika/tomato. In case this is to dry add some water.

Now cut the potatoes, carrots and yellow peppers in the shape you like (I usually do large chunks for the potatoes, smaller ones for the carrots and fine strips for the peppers).

After about 10 Minutes add gravy and potatoes. Let boil some more minutes. Add spices to your liking. Generally it takes quite some paprika to get the right taste so don’t be shy…..At the very end add the yellow sweet pepper.

Well, that is about it. Enjoy.